Chicken Thighs and Potatoes
An easy, one-pan recipe with juicy roasted chicken thighs and crispy potatoes—flavorful, filling, and perfect for busy nights.
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
- Boneless thighs work but reduce cook time
- Use a meat thermometer for juicy, safe results
- Leftovers are great for next-day hash or meal prep
- Use a meat thermometer for juicy, safe results
- Leftovers are great for next-day hash or meal prep