Oven-Roasted Chicken and Potatoes

Serving Suggestion: Pair this dish with a simple side salad or steamed greens for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness.
Variations
Extra Crispy Chicken: For an even crispier skin, rub the chicken with a bit of butter before baking.
Spicy Kick: Add ½ tsp cayenne pepper to the marinade for extra heat.
Vegetable Swap: Try using sweet potatoes, bell peppers, or zucchini for different flavors.
Herby Twist: Swap oregano and thyme for rosemary and basil for a different herb profile.
FAQ
Can I use chicken breasts instead of leg quarters?
Yes, but reduce the baking time to 30-35 minutes to prevent dryness.

Can I prepare this dish ahead of time?
Absolutely! Marinate the chicken and prep the vegetables a few hours in advance, then bake when ready to serve.

Can I use boneless chicken?
Yes, but boneless chicken cooks faster. Check for doneness after 30-35 minutes.

This Oven-Roasted Chicken and Potatoes is an effortless yet satisfying meal that’s bursting with savory goodness. Whether for a busy weeknight or a relaxing weekend dinner, it’s sure to be a family favorite!

Would you like any adjustments or additional variations?