Description

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.

Ingredients

Scale

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 thym

½ teaspoon dried oregano

Salt and black pepper, to taste

Fresh chopped parsley, for garnish

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.

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.