Why You’ll Love This Recipe

Chicken Thighs and Potatoes is a simple, hearty, and satisfying one-pan meal that’s full of flavor and perfect for busy weeknights. Juicy, well-seasoned chicken thighs are roasted to golden perfection alongside crispy, tender potatoes. With minimal prep and maximum comfort, this dish is a go-to for a cozy, no-fuss dinner.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

bone-in, skin-on chicken thighsbaby potatoes (or Yukon Gold)olive oilgarlic cloves (minced)fresh rosemary or thyme (optional)paprikaonion powdersaltblack pepperlemon juice (optional for serving)

directions

Preheat your oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper or foil for easy cleanup.

Pat chicken thighs dry with paper towels and season with salt, pepper, paprika, onion powder, and minced garlic.

Cut potatoes in halves or quarters depending on size. Toss with olive oil, salt, pepper, and rosemary or thyme.

Arrange chicken thighs and potatoes on the baking sheet in a single layer, skin-side up for the chicken.

Roast for 35–45 minutes, or until chicken skin is golden and crisp and internal temperature reaches 165°F (75°C). Potatoes should be tender and golden brown.

Optional: Broil for the last 2–3 minutes for extra crispness.

Let rest for 5 minutes before serving. Squeeze fresh lemon juice over the top for brightness if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 40–45 minutesTotal time: 50–55 minutes

Variations

Add sliced onions or bell peppers for more vegetables.

Use sweet potatoes for a slightly sweeter flavor.

Marinate chicken in lemon herb marinade for a zesty twist.

Sprinkle with Parmesan cheese during the last 10 minutes of baking.

Add a touch of smoked paprika or chili flakes for heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven until warm and skin is re-crisped, or microwave for quick reheating (note: skin may lose crispness).

FAQs

Can I use boneless chicken thighs?

Yes, reduce cooking time to 25–30 minutes depending on thickness.

Do I need to peel the potatoes?

No, just scrub clean. The skins add texture and flavor.

Can I use other herbs?

Yes, oregano, basil, thyme, or a mix of Italian herbs all work well.

How do I make the chicken extra crispy?

Pat the skin dry before seasoning and roast skin-side up. Finish under the broiler.

Can I add vegetables?

Yes, carrots, zucchini, or green beans can be added in the last 20 minutes of baking.

Can I prepare this in advance?

You can season and assemble everything ahead of time, then bake when ready.

Do I have to flip the chicken?

No, keep skin-side up to allow it to crisp properly.

What’s the best pan to use?

A large rimmed baking sheet or roasting pan works best for even browning.

Can I use other cuts of chicken?

Yes, bone-in drumsticks or breasts can be used—adjust cooking time accordingly.

Can I make this dish dairy-free?

Yes, it’s naturally dairy-free unless you add cheese at the end.

Conclusion

Chicken Thighs and Potatoes is a comforting and delicious all-in-one meal that’s incredibly easy to prepare and sure to please everyone at the table. With golden, crispy chicken and perfectly roasted potatoes, it’s a classic dish that’s both versatile and deeply satisfying. Just prep, roast, and enjoy.