Herb Roasted Chicken Thighs & Fingerling Potatoes

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Serves 2-3 · Prep 15 min · Cook 30 min · Total 45 min · About 650 cal per serving

Sheet pan comfort food. Herbs on everything.

Ingredients

For the Chicken

• 567g boneless skinless chicken thighs
• 5g salt
• 2g black pepper
• 2g garlic powder
• 2g onion powder
• 2g dried thyme
• 2g dried rosemary, crushed
• 1g dried oregano
• 1g MSG
• 15g olive oil

For the Potatoes

• 680g fingerling potatoes, halved lengthwise
• 4g salt
• 2g black pepper
• 2g garlic powder
• 2g dried thyme
• 1g dried rosemary, crushed
• 20g olive oil

Instructions

1. Preheat oven to 425°F / 220°C.
2. Toss fingerlings with oil and seasonings. Spread on sheet pan, cut-side down.
3. Toss chicken with oil and seasonings. Nestle on top of or alongside potatoes.
4. Roast 25-30 minutes until chicken hits 165°F / 74°C and potatoes are golden and fork-tender.
5. Optional: Broil 2-3 minutes at the end to crisp up the chicken.