One-Pan Chicken & Potatoes

40 mins
Serves 1
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Directions

  1. 1Preheat the oven to 200
  2. 2Dice the potatoes into bite-sized pieces.
  3. 3Chop off the ends of the green beans.
  4. 4In a small bowl, combine olive oil, minced garlic, chicken seasoning, paprika, mixed herbs, and dark soy sauce to make a marinade.
  5. 5Place the chicken thighs on a baking tray lined with parchment paper.
  6. 6Brush some of the marinade over the chicken thighs, ensuring they are well-coated.
  7. 7Turn the chicken over and coat the other side with the marinade.
  8. 8Add the cubed potatoes and green beans to the baking tray with the chicken.
  9. 9Pour the remaining marinade over the potatoes and green beans and toss to coat evenly.
  10. 10Arrange the chicken thighs on top of the vegetables, skin-side down, and add a few sprigs of thyme.
  11. 11Bake in the oven for 25 minutes.
  12. 12Flip the chicken so the skin side is facing up and bake for another 15 minutes or until the skin is crispy and the chicken is cooked through.
  13. 13Serve the cooked chicken, potatoes, and green beans on plates.

Ingredients

  • 30 ml olive oil
  • 2 tsp minced garlic
  • 2 tsp chicken seasoning
  • 1 tsp mixed herbs
  • 1 tsp paprika
  • 1 tsp soy sauce
  • salt
  • pepper
  • 4 chicken thighs (bone-in, skin-on)
  • 300 g cubed potatoes
  • 200 g green beans

Equipment

knifechopping boardsmall bowlbaking traybasting brushtongsovenplates