Baked Chicken with Roasted Potatoes Recipe
Baked Chicken with Roasted Potatoes can be a healthy and satisfying meal option for weight loss, as it includes lean protein from chicken and fiber-rich carbohydrates from potatoes.
INGREDIENTS
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Roasted Potatoes:
- 4 medium-sized potatoes, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well.
Pat the chicken thighs dry with a paper towel. Rub the olive oil all over the chicken thighs, then sprinkle the spice mixture evenly on both sides of the chicken, pressing it into the skin.
Place the chicken thighs on one side of the prepared baking sheet, skin-side up.
In a separate bowl, combine the olive oil, paprika, garlic powder, dried rosemary, salt, and pepper. Add the potato wedges to the bowl and toss until they are evenly coated with the oil and spices.
Arrange the seasoned potato wedges on the other side of the baking sheet.
Place the baking sheet in the preheated oven and bake for about 35-40 minutes or until the chicken is cooked through and the potatoes are crispy and golden brown.
Once done, remove from the oven and let the chicken rest for a few minutes before serving.
Serve the baked chicken with roasted potatoes hot as a main course.
TIPS
Opt for skin-on, bone-in chicken thighs: This will help keep the chicken moist and flavorful during baking. However, if you prefer skinless chicken, you can remove the skin before baking.
Customize the spice blend: Feel free to adjust the spices used in the chicken and potato seasoning to suit your taste preferences. You can add other herbs and spices such as cumin, chili powder, or dried oregano.
Use olive oil sparingly: While olive oil adds flavor and helps with the crispiness of the chicken skin and potatoes, it’s important to use it in moderation, as it is high in calories. A little goes a long way!
Serve with a side of vegetables: To make this meal even more nutritious, serve it with a side of steamed or roasted vegetables. This will add more fiber, vitamins, and minerals to your plate.
Control portion sizes: Be mindful of portion sizes to manage your calorie intake. Stick to the recommended serving size for chicken and potatoes to support your weight loss goals.
Meal prep option: You can prepare a larger batch of baked chicken with roasted potatoes and store the leftovers in the refrigerator for a few days. This can provide you with a quick and convenient meal option during busy weekdays.
NUTRITION VALUE
- Calories: Approximately 300-400 calories (depending on the portion size and ingredients used)
- Protein: 25-30 grams
- Fat: 10-15 grams
- Carbohydrates: 20-25 grams
- Fiber: 2-4 grams
