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