Description
These baked chicken thighs and potatoes make a comforting one-pan meal with crispy, golden chicken skin and tender, flavorful potatoes. Easy to prepare and full of rich, savory flavor, this recipe is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs: juicy and flavorful base of the dish
- 1 ½ lbs baby potatoes, halved: buttery and tender texture
- 3 tbsp olive oil: helps crisp the chicken and potatoes
- 4 cloves garlic, minced: adds a robust, aromatic flavor
- 1 tsp paprika: gives color and mild smokiness
- 1 tsp dried oregano: adds earthy, herby depth
- Salt and black pepper, to taste: essential seasoning for balance
- 1 tbsp lemon juice: brightens and enhances the flavor
- 2 tbsp fresh parsley, chopped: for freshness and color
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- Pat the chicken thighs dry with paper towels to help the skin crisp up. Season both sides with salt, black pepper, paprika, and oregano.
- In a bowl, toss the halved baby potatoes with olive oil, minced garlic, salt, and pepper until evenly coated.
- Arrange the chicken thighs on the prepared baking pan and scatter the potatoes around them in a single layer.
- Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Optional: Broil for 3–5 minutes at the end for extra crispy skin and edges.
- Remove from the oven, drizzle with lemon juice, and sprinkle chopped parsley before serving warm.
Notes
- Dry chicken thoroughly before seasoning for the crispiest skin.
- Cut potatoes evenly so they cook uniformly.
- Add garlic halfway through baking for a milder flavor.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: baked chicken thighs and potatoes, one pan chicken dinner, crispy chicken thighs, roasted chicken and potatoes, easy weeknight meal