Oven-Baked Chicken Thighs with Potatoes
Intro
This Oven-Baked Chicken Thighs with Potatoes dish is a simple yet comforting dinner that brings together crispy, golden chicken skin, juicy meat, and perfectly seasoned potatoes. The magic happens when everything bakes together in the same pan — the chicken juices mingle with garlic, herbs, and olive oil, infusing the potatoes with incredible flavor. It’s a fuss-free, hearty meal perfect for busy weeknights or lazy Sunday dinners. Just season, bake, and enjoy the mouthwatering aroma that fills your kitchen.
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~55–60 minutes
Ingredients (Serves 4–5)
6 bone-in, skin-on chicken thighs
1 ½ lbs (680 g) baby potatoes, halved (or regular potatoes, cut into chunks)
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme (or rosemary)
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
½ lemon, sliced (optional for extra flavor)
Fresh parsley, chopped (for garnish)
Instructions with Timing
Preheat Oven & Prep (10 minutes)
Preheat oven to 425°F (220°C).
Pat chicken thighs dry with paper towels — this helps them crisp up.
In a large bowl, toss potatoes with 2 tablespoons olive oil, half the garlic, paprika, thyme, oregano, salt, and pepper.
Drizzle chicken thighs with remaining 1 tablespoon olive oil and season generously with salt, pepper, and a little paprika for color.
Arrange in Pan (5 minutes)
Place chicken thighs skin-side up on a large baking sheet or roasting pan.
Spread the potatoes evenly around the chicken.
Tuck in lemon slices for a fresh citrus aroma, if using.
Bake (40–45 minutes)
Bake in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Halfway through, stir the potatoes to ensure even browning.
Crisp & Serve (Optional 3–5 minutes)
For extra crispy skin, switch to the broil setting for the last 3–5 minutes — keep a close eye to avoid burning.
Garnish with fresh parsley before serving.
Tips for Success
Use bone-in, skin-on thighs for maximum flavor and moisture.
If your potatoes are large, cut them into smaller chunks so they cook evenly with the chicken.
Add vegetables like carrots or Brussels sprouts to the pan for a one-pan meal.
Let chicken rest for 5 minutes before serving to keep it juicy.
Serving Suggestion
Serve hot with a side of steamed greens, a fresh garden salad, or warm crusty bread to soak up the flavorful juices.