Baked Chicken Thighs with Potatoes

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Nothing makes my kitchen smell more like home than the aroma of juicy chicken thighs roasting with buttery, golden potatoes. This recipe is my ultimate comfort food go-to—a no-fuss, deeply satisfying dish that requires minimal prep and always delivers on flavor. I remember the first time I made it for a Sunday dinner; the crispy skin and savory juices soaking into the potatoes had everyone reaching for seconds.

I love that it only needs a handful of everyday ingredients, yet the result feels like a hearty meal you’d find at a cozy countryside inn. The chicken comes out incredibly moist, with a crisp, seasoned skin that contrasts perfectly with the soft, rich potatoes. It’s the kind of meal that brings people together around the table, and I find myself making it on repeat through busy weeknights and lazy weekends alike.

To build more variety in my weekly rotation, I often serve this dish alongside a simple green salad or a quick side like these loaded scalloped potatoes or crispy oven baked chicken tenders. When I want something on the lighter side, creamy broccoli pasta is another great complement. But even on its own, this dish is effortlessly delicious.

Why You’ll Love This Baked Chicken Thighs with Potatoes Recipe

This recipe is a flavor-packed one-pan wonder. The combination of well-seasoned chicken thighs and tender potatoes creates a rustic yet elegant meal. It requires only basic pantry ingredients but tastes like something special. With its crisp skin, juicy meat, and golden, garlic-infused potatoes, it’s the perfect dish for a comforting dinner with minimal cleanup. Whether you’re cooking for a family or just want leftovers for the week, this one’s a keeper.

Ingredients

Chicken Thighs
The star of the recipe. I use bone-in, skin-on thighs for that juicy interior and irresistibly crispy skin.

Baby Potatoes
Their waxy texture holds up well in the oven and they absorb all the chicken’s savory juices.

Olive Oil
Helps crisp the chicken skin and roast the potatoes beautifully.

Garlic
Fresh garlic adds a robust flavor that seeps into both the chicken and potatoes as they roast.

Fresh Thyme
Brings a fragrant earthiness that complements the richness of the dish.

Salt and Black Pepper
Essential for balancing and enhancing every bite.

Paprika (optional)
Adds a hint of smoky depth and a bit of color to the skin.

How to Make Baked Chicken Thighs with Potatoes

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. This is key to getting that golden, crispy skin.

Step 2: Season Generously

In a large bowl, toss the chicken thighs with olive oil, minced garlic, salt, pepper, and paprika. Make sure each piece is coated well. Then do the same with the halved baby potatoes.

Step 3: Arrange in the Pan

Place the chicken thighs skin-side up in a large baking dish or cast iron skillet. Tuck the potatoes around and under the chicken so they soak up the drippings while roasting.

Step 4: Roast to Perfection

Bake in the preheated oven for about 40 to 45 minutes, or until the chicken is cooked through and the skin is crisp. The internal temperature should hit 165°F (74°C). If needed, broil for the last 2-3 minutes for extra crispy skin.

Step 5: Garnish and Serve

Sprinkle with fresh thyme just before serving. Let it rest for 5 minutes so the juices settle. Then dig in!

Recipe Variations and Possible Substitutions

If you’re missing baby potatoes, you can swap in Yukon Golds or even sweet potatoes for a touch of natural sweetness. Want to add more color and depth? Toss in some red bell peppers or onion wedges around the chicken for a roasted veggie upgrade.

Don’t eat chicken with skin? Use skinless thighs or even boneless breasts, just be sure to adjust cooking time to prevent drying out. For added seasoning, try a sprinkle of Italian herbs or a drizzle of lemon juice before roasting.

You can also make it spicier by adding crushed red pepper flakes or a spoon of harissa paste into the marinade.

Serving and Pairing Suggestions

I love serving this dish with something green and crisp to balance its richness. A light arugula salad or steamed green beans with lemon zest pairs beautifully. It also goes great with crusty bread to soak up the garlicky pan juices.

For drinks, a chilled glass of sauvignon blanc or a citrusy sparkling water is refreshing against the savory roast flavors.

Storage and Reheating Tips

Leftovers store beautifully. Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain that crisp texture.

If using a microwave, place a damp paper towel over the dish to prevent drying. You can also reheat the potatoes in a skillet to bring back their roasted edges.

FAQs

Can I use boneless chicken for Baked Chicken Thighs with Potatoes?

Yes, boneless thighs or even breasts work fine, but they cook faster. Check for doneness at 25-30 minutes.

What kind of potatoes are best for Baked Chicken Thighs with Potatoes?

Baby potatoes, Yukon Gold, or red potatoes are ideal as they hold shape and absorb flavors well.

How do I keep the skin crispy on Baked Chicken Thighs with Potatoes?

Pat the skin dry before seasoning, roast uncovered, and finish with a quick broil at the end if needed.

Can I make Baked Chicken Thighs with Potatoes ahead of time?

Yes, you can marinate everything a day ahead and keep it covered in the fridge. Just pop it into the oven when ready to cook.

What herbs go well with Baked Chicken Thighs with Potatoes?

Thyme is my go-to, but rosemary, oregano, or even sage can also complement the dish beautifully.

Related Recipe You’ll Like

If you love the cozy flavors of roasted chicken and hearty sides, you might also enjoy my One Pan Chicken with Buttered Noodles for a comforting, minimal-cleanup dinner, or the creamy, herb-forward Creamy Garlic Orzo with Lemon Chicken Meatballs.

These recipes follow the same easy-going approach with bold flavors and satisfying textures, perfect for busy nights or laid-back weekends.

Save and Share This Recipe for Later

If you’re anything like me, you’ll want to make this recipe again and again—so don’t forget to save it! Pin this Baked Chicken Thighs with Potatoes recipe to your Pinterest board so it’s easy to find next time.

You can also share it with friends or family who love easy, delicious dinners. Whether you’re texting a link or posting your delicious results on Instagram, spreading the love helps others enjoy a warm, home-cooked meal too.

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