Roasted Chicken Thighs with Rosemary Baby New Potatoes

the Breville Test Kitchen

Roasted Chicken Thighs with Rosemary Baby New Potatoes

Name: Roasted Chicken Thighs with Rosemary Baby New Potatoes
Cook time: 600 s
Total time: 3000 s
Yield: Serves 4
Ingredients: 2½ tsp kosher salt - divided; 2 tsp onion powder; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tsp mustard powder; 5 tbsp olive oil - divided; 2½ lb boneless and skinless chicken thighs - about 9, fat trimmed; 3 cloves garlic; 8 x sprigs rosemary; 1¼ lb baby new potatoes - washed, skin on

Get ready for a dinner that basically cooks itself—but tastes like you’ve been at it all day. Tender, juicy chicken thighs are coated in a bold, herby spice mix with a kick of mustard and paprika, then roasted alongside baby new potatoes that soak up all the garlicky, rosemary-infused goodness. It’s a one-pan wonder that’s golden and packed with flavor. Just pop it in the oven, let the aromas take over, and serve with those irresistible pan juices. Weeknight comfort food? Nailed it!

the Smart Oven® Air Fryer Pro

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50 mins total time

10 mins active time

Easy

Serves 4

Ingredients

Measurements:

2½ tsp kosher salt
divided
2 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
2 tsp mustard powder
5 tbsp olive oil
divided
2½ lb boneless and skinless chicken thighs
about 9, fat trimmed
3 cloves garlic
8 x sprigs rosemary
1¼ lb baby new potatoes
washed, skin on

Instructions

1Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Broil, High, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
2Place 2 teaspoons salt, onion powder, garlic powder, paprika, mustard powder and 3 tablespoons oil in a large bowl and stir to combine.
3Add the chicken and turn to coat.
4Place the garlic on a cutting board and flatten with the side of a knife. Place the rosemary and garlic at one end of the roasting pan.
5Fold the ends of the chicken over each other and place the chicken, folded-side down, at the other end of the pan.
6Place the potatoes in the chicken bowl, add the remaining 2 tablespoons oil and ½ teaspoon salt and toss to coat. Place the potatoes over the rosemary and garlic.
7Once preheated, place the pan in the oven and bake for 25 minutes in P1. The oven will automatically switch to P2.
8The chicken should be golden and cooked through and the potatoes tender. To test if the chicken is cooked, insert a meat thermometer into the thickest part, it should read a minimum of 165°F. To test if the potatoes are cooked, pierce with a knife, it should slide in easily. If not, broil a little longer.
Tip: The size of the chicken thighs can alter the cooking time. For best results test for doneness 3-5 minutes before the end of the cook. It may need a little more or a little less cooking time, best to keep an eye on it.
9Transfer the chicken and potatoes to a serving plate and pour over the pan juices.