Chicken thighs and potatoes are a match made in dinner heaven. Juicy, well-seasoned chicken thighs roast alongside golden, crispy potatoes for a simple, one-pan meal that delivers comfort and flavor with minimal effort. Whether you’re cooking for a busy weeknight or a no-fuss weekend dinner, this recipe comes together quickly and satisfies every time. With just a handful of pantry staples, you’ll create a hearty, savory dish that tastes like it’s straight from a restaurant.
Table of Contents
Why You’ll Love This Recipe
- 🍗 One-pan wonder – Less mess, less cleanup
- 🥔 Crispy potatoes – Roasted to perfection in chicken drippings
- 🕒 Quick prep – Only 10 minutes of hands-on time
- 💥 Big flavor – Garlic, paprika, and herbs bring it all to life
- 🔁 Customizable – Add veggies or swap herbs with what you have on hand
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ lbs baby potatoes, halved
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ lemon, sliced (optional)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Prep chicken & potatoes: Pat chicken thighs dry. In a large bowl, toss chicken and potatoes with olive oil and all seasonings until well coated.
- Arrange in pan: Place chicken skin-side up. Tuck potatoes around chicken in a single layer. Add lemon slices on top if using.
- Bake uncovered for 40–45 minutes or until chicken reaches 165°F and potatoes are fork-tender.
- Optional broil: For crispier skin, broil for 2–3 minutes at the end.
- Garnish and serve: Sprinkle with parsley and serve hot.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Estimated Cost: $9–$12
Nutrition Facts (Per Serving)
- Calories: 510
- Protein: 32g
- Carbs: 25g
- Fat: 30g
- Fiber: 3g
- Sodium: 780mg
Nutrition may vary slightly based on exact ingredients used.
Tips & Variations
- 🔄 Switch it up: Try sweet potatoes, carrots, or brussels sprouts in place of potatoes.
- 🌿 Fresh herbs: Add rosemary or thyme sprigs before baking for extra flavor.
- 🔥 Spicy version: Add chili flakes or cayenne to the spice blend.
- 🧄 Roasted garlic: Toss in a few whole garlic cloves to roast with the dish.
- ♻️ Use leftovers: Dice and reheat in a skillet for an easy hash.
Chicken Thighs and Potatoes
Equipment
- – Large baking sheet or dish
- – Tongs
- – Meat thermometer
- – Mixing bowl
Ingredients
- – 6 bone-in skin-on chicken thighs
- – 1½ lbs baby potatoes halved
- – 2 tbsp olive oil
- – 1½ tsp salt
- – 1 tsp black pepper
- – 1 tsp smoked paprika
- – 1 tsp garlic powder
- – ½ tsp dried oregano
- – ½ tsp onion powder
- – ½ lemon sliced (optional)
- – 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry. Toss chicken and potatoes with oil and seasonings.
- Arrange chicken skin-side up on a sheet pan. Add lemon slices if using.
- Roast for 40–45 minutes until chicken is 165°F and potatoes are tender.
- Optional: Broil 2–3 minutes for crispier skin.
- Garnish with parsley and serve.
Notes
– Use a meat thermometer for juicy, safe results
– Leftovers are great for next-day hash or meal prep
FAQs
Can I use boneless thighs?
Yes, but reduce cooking time to 30–35 minutes and watch closely to avoid overcooking.
Can I make this ahead?
Yes. Prep ingredients and store covered in the fridge. Bake when ready to serve.
Do I have to use skin-on chicken?
No, but skin-on yields crispier results and more flavor.
Can I air fry this?
You can, but work in batches to avoid overcrowding. Cook at 375°F for 20–25 minutes.
What if I want to add veggies?
Add hearty vegetables like carrots or green beans in the last 20 minutes of roasting.
Conclusion
This chicken thighs and potatoes recipe is everything a home-cooked meal should be: easy, satisfying, and full of savory flavor. It’s a staple you’ll keep coming back to—whether you’re feeding a family or meal-prepping for the week. With just one pan and a few ingredients, this dish proves that simple really is best.