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)
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg
