There’s something so comforting about a one-pan meal—especially when it brings together crispy golden chicken and tender, flavorful potatoes. This dish, Chicken Thighs with Potatoes, is the kind of meal that feels like a warm hug at the end of a long day. It’s easy enough to make on a weeknight, but still hearty and homey enough to serve to guests on a cozy Sunday evening.

Growing up, dishes like this were a staple at our dinner table. My grandmother always believed that the simplest meals were often the best. She’d season everything just right, never overcomplicating it, and somehow it always tasted like love. This chicken and potatoes recipe reminds me of those kinds of dinners—humble, hearty, and made to bring people together. There’s something magical about how the chicken juices flavor the potatoes as everything roasts together. You get crispy edges, tender insides, and rich savory notes in every bite.

It’s also a great go-to recipe when you’re short on time but still want something satisfying and wholesome. With just a few ingredients, a baking dish, and minimal prep, you can have this flavorful dinner on the table in under an hour. Let’s dive into this cozy classic that’s guaranteed to become a regular in your rotation.

Why You’ll Love This Recipe:

• One-pan magic – fewer dishes, more flavor.
• Crispy on the outside, juicy on the inside – the chicken comes out perfectly every time.
• Hearty and satisfying – the potatoes soak up all the delicious flavors.
• Customizable – add your favorite herbs or toss in some seasonal veggies.
• Perfect for weeknights or family gatherings – simple but never boring.

INGREDIENTS YOU’LL NEED:

• 6 bone-in, skin-on chicken thighs
• 1½ pounds baby potatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh chopped parsley, for garnish

HOW TO MAKE CHICKEN THIGHS WITH POTATOES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 425°F (220°C). While the oven heats up, line a baking dish or a large oven-safe skillet with parchment paper or lightly grease it with a bit of olive oil. This will help with cleanup and keep everything from sticking.

Step 2: Season the Chicken
Place the chicken thighs in a large mixing bowl. Drizzle with half the olive oil and season with paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Use your hands (or tongs if you prefer) to coat the chicken thoroughly with all those fragrant spices.

Step 3: Prep the Potatoes
In a separate bowl, toss the halved baby potatoes with the remaining olive oil and a little extra sprinkle of salt and pepper. You can even add a pinch of rosemary if you’re feeling fancy!

Step 4: Assemble in the Baking Dish
Place the seasoned potatoes in the baking dish, spreading them out in a single layer. Nestle the chicken thighs on top of the potatoes, skin side up. This setup allows the chicken juices to drip down and flavor the potatoes as everything roasts together—pure magic.

Step 5: Roast Until Crispy and Golden
Roast in the preheated oven for 40–45 minutes, or until the chicken skin is crisp and golden and the internal temperature reaches 165°F (74°C). The potatoes should be fork-tender with beautifully crispy edges.

Step 6: Garnish and Serve
Once out of the oven, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve hot, straight from the pan, and enjoy every bite.

HELPFUL TIPS:

• Pat the chicken dry before seasoning. This helps the skin crisp up in the oven.
• Cut the potatoes evenly so they cook at the same rate.
• Don’t overcrowd the pan. Give everything space to roast, not steam.
• For extra crispy skin, broil the chicken for the last 2–3 minutes of cooking—but keep a close eye on it!
• This recipe works great with sweet potatoes too if you want a slightly sweeter twist.
• Leftovers are fantastic! Just reheat in the oven or a skillet to crisp things back up.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: Serves 4
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Gluten-free

NOTES:

• You can use boneless, skinless thighs if you prefer, but keep in mind they may cook faster and won’t get that golden, crispy skin.
• Feel free to switch up the herbs based on what you have—rosemary, sage, or Italian seasoning would all be lovely.

NUTRITIONAL INFORMATION:

Estimated per serving:
Calories: 420
Protein: 26g
Carbohydrates: 22g
Fat: 25g
Fiber: 3g
Sugar: 1g
Sodium: 380mg

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that breasts can dry out more easily. Watch the cooking time closely and consider covering with foil halfway through.

Can I add vegetables to this dish?
Absolutely! Carrots, Brussels sprouts, or green beans roast up beautifully alongside the potatoes.

Is this recipe freezer-friendly?
Yes, once cooked and cooled, you can freeze leftovers in an airtight container for up to 2 months.

How do I reheat leftovers?
For best results, reheat in the oven at 375°F until warmed through. This keeps the skin crisp.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop them in a preheated oven or air fryer for that crispy finish. You can also reheat in the microwave, but the skin may lose its crispiness.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Nigella-Inspired Chicken Thighs
• A Cozy Italian Classic: Chicken Milanese
• Easy Chicken Kiev
• Heart-Healthy Rosemary Chicken Dijon

CONCLUSION

This Chicken Thighs with Potatoes recipe is the kind of meal that brings comfort, flavor, and simplicity to your table—all in one dish. Whether you’re feeding a busy family or just craving a satisfying, no-fuss dinner, this recipe has your back. It’s warm, filling, and easy to customize to your taste. So grab your baking dish and get ready to roast up something special—because delicious doesn’t have to be complicated.

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