Return baking sheet to oven, and roast until potatoes are browned in spots, 10 to 15 minutes. Gently toss potatoes (still on baking sheet) with dill, fresh oregano, and remaining 1/4 teaspoon salt.

Add the chicken, coat well, cover, and marinate for at least 1 hour. Preheat oven to 425°F (220°C) . Prepare a large baking pan or sheet pan and set aside.

Roast until chicken starts to brown and some fat has rendered, about 30 minutes. Step 2 Meanwhile, combine potatoes, carrots, 2 tablespoons oil, and remaining salt-thyme mixture in large bowl.

Crispy oven baked ranch chicken thighs are juicy on the inside and full of ranch flavor. This simple dinner recipe only needs ...

Pile everything else – including the remaining potato – evenly over the top, making sure to expose the chicken skin so it browns. Pour over the wine, then roast uncovered for 45 minutes. Step 3 ...

8 skin-on, bone-in chicken thighs; 2 large sweet potatoes or yams, peeled and sliced into 1-inch wedges ; 1½ yellow onions, sliced into 1½-inch wedges ...

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Preheat oven to 350 degrees. In a large mixing bowl, whisk together the tomato juice, curry, paprika, tomato paste, olive oil, and vinegar. With tongs, place each piece of chicken into the mixture ...

Roast for 60 minutes, or until the potatoes are tender, and a meat thermometer inserted into the thickest part of the chicken registers 185 degrees. (Do not turn the oven off.) 5.