Here’s a crispy roasted chicken thigh with herbed baby potatoes recipe—matching your photo perfectly 
Crispy Oven-Roasted Chicken Thighs & Baby Potatoes
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (smoked if possible)
- 1 tsp dried thyme or rosemary
- ½ tsp oregano
- 1 tbsp lemon juice or vinegar
- Optional: chili flakes
Potatoes
- 1 kg baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried herbs (thyme/rosemary)
- Optional: grated Parmesan for serving
Instructions
- Preheat oven
- Heat to 200°C (400°F).
- Season chicken
- Mix olive oil, garlic, salt, pepper, paprika, herbs, and lemon juice.
- Rub well over chicken, especially under the skin.
- Prepare potatoes
- Toss potatoes with olive oil, salt, pepper, and herbs.
- Roast
- Place chicken skin-side up in a baking dish.
- Arrange potatoes around it.
- Roast uncovered for 45–55 minutes until skin is deeply golden and crispy.
- Finish
- Optional: broil 2–3 minutes for extra crisp skin.
- Rest chicken 5 minutes before serving.
Tips for Best Results
- Dry chicken skin well before seasoning → extra crispiness
- Spoon pan juices over potatoes before serving
- Sprinkle a little Parmesan on hot potatoes like in the photo
Serving Ideas
- Add a green salad or steamed broccoli
- Serve with garlic yogurt or mustard sauce