Why You’ll Love This Recipe

This dish is effortless and versatile, balancing juicy dark meat with crispy, herb-infused potatoes—all on a single pan for easy prep and cleanup. It’s ideal for weeknight dinners or a cozy family meal.

Oven-Baked Chicken Thighs with Potatoes

Ingredients

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

bone-in, skin-on chicken thighs
potatoes (baby or Yukon Gold), cut or halved
olive oil
garlic (minced)
paprika
dried thyme (or fresh thyme)
salt
black pepper
fresh parsley or thyme for garnish (optional)

Directions

Preheat your oven to 400 °F (200 °C).
Pat the chicken thighs dry with paper towels to help crisp the skin.
In a bowl, toss chicken thighs with olive oil, minced garlic, paprika, dried thyme (if using), salt, and pepper. Toss potatoes in the same seasoning.
Arrange chicken skin-side up in a large baking dish or rimmed sheet. Nestle potatoes around and under the chicken to absorb the drippings.
Bake for about 40–45 minutes, until chicken reaches an internal temperature of 165 °F (74 °C) and potatoes are golden and tender.
For extra crispiness: broil the final 2–3 minutes.
Let rest 5 minutes before serving; garnish with fresh parsley or thyme, if desired.

Servings and timing

Servings: About 4 servings (adjust based on thigh count and appetite).
Prep time: ~10 minutes.
Cook time: 40–45 minutes (plus ~2–3 minutes broiling, if desired).
Total time: ~50 minutes.

Variations

Swap baby potatoes for Yukon Golds or sweet potatoes for a slightly sweet twist.
Try smoked paprika for a deeper flavor or add herbs like rosemary, oregano, or parsley.
Add vegetables like bell peppers, onions, or carrots for a roasted veggie upgrade.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days.
To reheat, use the oven or air fryer to keep the chicken skin crisp—microwaving may soften it.

FAQs

1. Are bone-in, skin-on chicken thighs required?

Yes—this cut stays juicy and delivers a crisply delicious skin. However, skinless or boneless thighs can be used with slightly adjusted cooking time.

2. Can I use different potatoes?

Absolutely. Yukon Gold, red, or even sweet potatoes work well and offer subtle flavor changes.

3. How do I ensure crispy chicken skin?

Pat the meat dry before seasoning and roast skin-side up; broiling at the end helps too.

4. What internal temperature should the chicken reach?

165 °F (74 °C) when measured near the bone for safe doneness and optimal juiciness.

5. Can I add other veggies?

Yes—onions, carrots, bell peppers blend well when placed around the chicken.

6. Is this dish freezer-friendly?

Better to refrigerate and reheat; potatoes lose texture when frozen.

7. Any tip for even cooking?

Arrange ingredients evenly, and if needed, rotate halfway through cooking. Using an oven thermometer ensures consistent heat.

8. What herbs pair nicely?

Parsley or thyme are classic, while rosemary, oregano, or fresh lemon zest elevate flavor further.

9. How to make it more budget-friendly?

Use plain seasonings and skip optional garnish—it’s still delicious.

Conclusion

This oven-baked chicken thighs and potatoes recipe is a timeless, crowd-pleasing meal: easy to prepare, hearty, with minimal cleanup. Juicy, flavorful, and comforting—it’s destined to become a household favorite.

Oven-Baked Chicken Thighs with Potatoes

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A comforting one-pan meal where juicy, crispy chicken thighs roast alongside tender, flavorful potatoes—perfectly simple, yet endlessly satisfying.

Total Time: 50 minutes
Yield: 4 servings

Ingredients

4–6 bone-in, skin-on chicken thighs

1.5 lbs (680 g) baby potatoes or Yukon Gold potatoes, halved

2–3 tbsp olive oil

3 cloves garlic, minced

1 tsp paprika

1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

1 tsp salt

1/2 tsp black pepper

Fresh parsley or thyme for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels to help crisp the skin.
In a large bowl, toss chicken thighs with olive oil, minced garlic, paprika, thyme, salt, and pepper. Toss potatoes in the same seasoning mixture.
Arrange chicken skin-side up in a large baking dish or rimmed sheet pan. Nestle potatoes around and under the chicken to absorb the drippings.
Bake for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender.
For extra crispiness, broil for 2–3 minutes at the end.
Let rest for 5 minutes before serving. Garnish with fresh parsley or thyme if desired.

Notes

Patting the chicken dry before cooking ensures crispy skin.
Broil at the end for extra golden, crispy skin.
Swap baby potatoes for Yukon Gold or sweet potatoes for variety.
Add vegetables like onions, carrots, or bell peppers for extra nutrition.
Store leftovers in the fridge for up to 3–4 days and reheat in the oven or air fryer for best texture.

Author: Julia
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free