One pan oven roasted chicken thighs and potatoes made with onions, garlic, seasoning and drizzled with maple syrup.
Bone in chicken thighs and potatoes baked together in one pan with fresh garlic, olive oil, simple seasonings and drizzled with maple syrup. This chicken dish takes minutes to prepare and bakes in one single pan, making cleaning up a snap. It's also ready in less than an hour and so delicious. This is a great weeknight dinner - just add a big salad or a veggie side dish to complete your meal.
Roasted Chicken thighs and legs have always been a favorite of mine. The skin always bakes up perfectly crisp and the meat is juicy and tender. Chicken thighs and legs are definitely more affordable, flavorful and very versatile. Whether you bake, roast or braise they always turn out delicious. I hope you'll give this recipe a try because it's too simple not to make. Let's get started. The full recipe is at the end of this post.
Preheat your oven to 400 degrees. In a large roasting pan or casserole dish, add the olive oil and melted butter. Scatter the onions and the garlic cloves over the olive oil mixture.
Arrange the chicken thighs to the pan and coat them in the olive oil - butter mixture, flipping the chicken to coat both sides.
Add the potatoes in between the chicken and drizzle the potatoes with a bit more olive oil if needed. Season with salt, pepper, onion powder, garlic powder and greek seasoning. Place the pan in the oven and cook for 30 minutes. Remove from oven and drizzle the maple syrup over the chicken and potatoes.
Turn the potatoes to coat. Reduce the temperature to 375 degrees and cook for an additional 10-15 minutes or until the potatoes are fork tender and the chicken skin is crispy and reaches and internal temperature of 165 degrees.
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