Oven-Baked Chicken Thighs with Potatoes

Description

Tender, juicy chicken thighs oven-roasted alongside golden, herb-infused potatoes — this classic one-pan dinner is hearty, comforting, and full of flavor. Perfect for busy weeknights or cozy Sunday suppers, it delivers crispy chicken skin, buttery potatoes, and irresistible aromas with minimal prep and cleanup.

Ingredients for Oven-Baked Chicken Thighs with Potatoes

• • 6 bone-in, skin-on chicken thighs

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tsp dried thyme or rosemary

  • Juice of ½ lemon (optional)

• Potatoes:

  • 4–5 medium potatoes, cubed

  • 1 tbsp olive oil

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 tsp dried Italian seasoning (or mix of oregano, basil, thyme)

  • 3 cloves garlic, minced

  • Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

2. Prep Chicken: Pat thighs dry. In a bowl, mix olive oil, salt, pepper, garlic powder, paprika, thyme, and lemon juice. Rub mixture over chicken. Set aside.

3. Prep Potatoes: Toss cubed potatoes in olive oil, salt, pepper, Italian seasoning, and minced garlic. Spread evenly on the prepared pan.

4. Add Chicken: Nestle seasoned chicken thighs among the potatoes, skin side up.

5. Bake for 40–45 minutes or until:

   • Chicken reaches 165°F (74°C) internal temperature

   • Skin is crispy and golden brown

   • Potatoes are tender.

6. Broil (Optional): Broil 2–3 minutes for extra crispy skin.

7. Garnish & Serve with fresh parsley and lemon wedges if desired.

Servings

• Makes 4–6 servings

Nutritional Information (per serving) (approximate):

• Calories: 480

• Protein: 28 g

• Fat: 30 g

• Carbohydrates: 25 g

• Fiber: 3 g

• Sodium: 650 mg

Notes

• For extra flavor, marinate chicken 2–12 hrs in the seasoning.

• Yukon Gold or red potatoes hold shape and roast well.

• You can add carrots, onions, or brussels sprouts to make it a full vegetable tray bake.

Tips for Success

• Dry the chicken skin first to help it crisp instead of steam.

• Don’t overcrowd the pan — spacing ensures browning.

• Rotate the pan halfway for even cooking.

• Use boneless thighs for faster cooking (reduce time by ~10 mins).

Health Benefits

• Chicken thighs provide iron and zinc and stay juicy during cooking.

• Potatoes are rich in potassium and vitamin C.

• One-pan cooking = less oil, easier cleanup, and preserved nutrients.

Q & A

Q: Can I use boneless chicken thighs or breasts?
A: Yes! Boneless thighs bake 30–35 minutes. Chicken breasts cook faster — check at 25–30 minutes to avoid drying out.

Q: How do I know it’s cooked?
A: Use a thermometer in the thickest part of the thigh — it should read 165°F (74°C). Juices should run clear.

Q: How to store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F to keep skin crisp.

Q: Can I prep ahead?
A: Absolutely — season chicken and toss potatoes ahead, then refrigerate separately up to 24 hours before baking.