Here’s a simple, comforting, one-pan Chicken Thighs & Potatoes recipe — crispy chicken, tender potatoes, and tons of flavor with almost no effort.
🍗 Baked Chicken Thighs and Potatoes
Serves 4
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 1 ½ lbs baby potatoes (or Yukon gold), halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme (or rosemary)
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Optional: lemon wedges or fresh herbs for serving
Instructions
1. Preheat & prep
- Preheat oven to 425°F (220°C).
- Pat chicken thighs dry (this helps them crisp).
2. Season
In a large bowl or on a sheet pan, toss together:
- Olive oil
- Garlic
- Paprika
- Thyme
- Oregano
- Salt & pepper
Coat both chicken thighs and potatoes in this mixture.
3. Arrange on pan
- Place chicken thighs skin-side up on a baking sheet or in a casserole dish.
- Scatter potatoes around the chicken in a single layer.
4. Roast
- Bake 40–50 minutes, until chicken skin is crispy and the internal temp reaches 165°F (74°C).
- Potatoes should be golden and tender.
- Optional: Broil 2–3 minutes at the end for extra crispiness.
5. Serve
- Squeeze fresh lemon over top (highly recommended).
- Add parsley or thyme for a pop of freshness.
⭐ Variations
- Garlic butter version: Add 2 tbsp melted butter over the chicken before baking.
- Creamy ranch version: Toss potatoes in 1 tbsp ranch seasoning.
- Smoky version: Add ½ tsp smoked paprika and ¼ tsp chili powder.
- Sheet-pan veggies: Add carrots, green beans, or Brussels sprouts during the last 20 minutes.
If you want, I can also give you:
- Slow cooker chicken thighs & potatoes
- Skillet version
- Lemon-herb chicken thighs & potatoes
Just tell me!
