Ingredients:
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
For the Garlic Yogurt Sauce:
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- Prepare the Chicken and Potatoes: Place the chicken thighs and halved baby potatoes on the prepared sheet pan. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, salt, and pepper. Use your hands to toss everything together until the chicken and potatoes are evenly coated with oil and seasonings.
- Roast in the Oven: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender, flipping the potatoes halfway through cooking.
- Prepare the Garlic Yogurt Sauce: While the chicken and potatoes are roasting, prepare the garlic yogurt sauce. In a small bowl, mix together the plain Greek yogurt, minced garlic, lemon juice, salt, and pepper until well combined. Adjust seasoning to taste.
- Serve: Once the chicken and potatoes are done, remove them from the oven. Let the chicken rest for a few minutes before serving.
- Plate: Arrange the roasted chicken thighs and potatoes on a serving platter. Drizzle the garlic yogurt sauce over the chicken and potatoes, or serve it on the side as a dipping sauce.
- Garnish: Sprinkle chopped fresh parsley over the dish for a pop of color and freshness.
- Enjoy! Serve the sheet-pan chicken with potatoes and garlic yogurt sauce immediately, and enjoy a delicious and hassle-free meal!