Oven-Baked Chicken Thighs with Potatoes

Description

Oven-Baked Chicken Thighs with Potatoes is a comforting, hearty, and flavor-packed one-pan meal. The chicken thighs are seasoned with a blend of herbs and spices, then baked until golden brown with tender potatoes. This recipe is perfect for weeknight dinners, family gatherings, or meal prepping. With minimal prep and clean-up, it’s a delicious and practical choice for any home cook.

Ingredients for Oven-Baked Chicken Thighs with Potatoes

• 4–6 bone-in, skin-on chicken thighs (about 2–2.5 lbs)

• 1.5 lbs baby potatoes (halved, or quartered if large)

• 3 tbsp olive oil (divided)

• 4 cloves garlic (minced)

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme (or rosemary/oregano)

• 1/2 tsp onion powder

• 1/2 tsp chili flakes (optional)

• Juice of 1/2 lemon

• Fresh parsley (chopped, for garnish)

Instructions

1. Preheat Oven

   • Set your oven to 400°F (200°C).

2. Prepare Chicken

   • Pat the chicken thighs dry with paper towels for crispier skin.

   • In a small bowl, mix salt, pepper, paprika, thyme, and onion powder. Rub this spice mix evenly over the chicken.

3. Season Potatoes

   • In a large mixing bowl, toss the halved potatoes with 2 tbsp olive oil, minced garlic, salt, pepper, and chili flakes.

4. Arrange in Baking Dish

   • Lightly grease a large baking dish or sheet pan.

   • Place the potatoes on the bottom and nestle the chicken thighs on top, skin side up. Drizzle remaining olive oil over the chicken.

5. Bake

   • Bake for 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown.

   • If desired, broil for the last 2–3 minutes for extra crispy skin.

6. Finish & Serve

   • Squeeze fresh lemon juice over the chicken and sprinkle with parsley before serving.

Notes

• You can use boneless thighs, but reduce baking time to 30–35 minutes.

• Swap baby potatoes with sweet potatoes for a sweeter, richer flavor.

• Adding sliced carrots or green beans in the last 15 minutes of baking makes it a full one-pan dinner.

Tips

• Crispy Skin Hack: Ensure chicken skin is fully dry before seasoning.

• Even Cooking: Cut potatoes into similar sizes so they cook evenly.

• Flavor Boost: Marinate chicken for 1–2 hours for deeper flavor.

• Easy Clean-Up: Use parchment paper or foil lining in your baking tray.

Servings

• 4 servings (1–2 thighs + potatoes per serving)

Nutritional Info (per serving, approx.)

• Calories: 420 kcal

• Protein: 27 g

• Fat: 24 g

• Saturated Fat: 6 g

• Carbohydrates: 25 g

• Fiber: 3 g

• Sodium: 550 mg

• Sugar: 2 g

Benefits

• Protein-rich for muscle maintenance and repair.

• Potassium-rich potatoes support heart and nerve function.

• Baked, not fried, for a healthier cooking method.

• Easy to make in one pan for less stress and clean-up.

Q & A

Q1: Can I make this ahead of time?
A: Yes! Prepare and season the chicken and potatoes, cover, and refrigerate up to 24 hours before baking.

Q2: How do I keep the chicken juicy?
A: Keep the skin on and avoid overbaking. Rest chicken for 5 minutes after baking.

Q3: Can I use chicken breast instead of thighs?
A: Yes, but they cook faster (25–30 minutes) and can dry out—cover with foil if needed.

Q4: Can I make it spicy?
A: Add extra chili flakes, cayenne pepper, or a drizzle of hot sauce before serving.