Oven-Roasted Chicken with Hazelnut Herb Potatoes

Ingredients

- 4 chicken thighs, bone-in, with skin
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1/2 cup hazelnuts, roughly chopped
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

Instructions

1. Preheat the Oven:
- Preheat your oven to 400°F.

2. Prepare the Chicken:
- Pat the chicken thighs dry with paper towels.
- Rub them with 1 tablespoon of olive oil, and season evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Set aside to allow seasoning to penetrate while preparing the potatoes.

3. Prepare the Potatoes:
- In a large mixing bowl, combine the cubed potatoes with the minced garlic, chopped hazelnuts, and 1/4 cup chopped parsley.
- Drizzle with the remaining olive oil and sprinkle on the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss everything together until potatoes are evenly coated.

4. Assemble the Dish:
- In a large roasting pan, spread the potato mixture in an even layer.
- Place the seasoned chicken thighs on top of the potatoes.

5. Roast in the Oven:
- Roast in the preheated oven for about 45 minutes, or until the chicken skin is golden and crisp, and the potatoes are tender.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.

6. Finish and Serve:
- Once cooked, remove the dish from the oven and let it rest for 5 minutes.
- Garnish with the remaining fresh parsley before serving.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT45M
45 minutes

Total Time

- PT1H
1 hour

Type of Dish

- Dinner

Keywords

- Oven-roasted chicken
- Hazelnut potatoes
- Garlic parsley chicken
- Herb roasted dinner
- Chicken thighs recipe
- Comfort food
- Easy oven dinner
- Family meal
- Nutty flavor
- Weeknight roast

Recipe Yield

- Feeds 4 adults

Calories

- 2300 total calories

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