Introduction
There’s nothing quite like the comforting aroma of roasted chicken and potatoes wafting through the kitchen. This oven-baked chicken thighs recipe brings together crispy, golden-skinned chicken and tender, herb-roasted potatoes — all baked together on one tray for the ultimate easy family dinner.
Oven-Baked Chicken Thighs with Potatoes
Course: MainCuisine: ItalianDifficulty: Easy4
servings15
minutes1
hour300
kcal1
hour15
minutesDescription:
Juicy chicken thighs are seasoned with olive oil, garlic, and classic Mediterranean herbs, then baked alongside perfectly caramelized potatoes until everything is crisp, flavorful, and irresistibly golden. It’s a simple yet elegant dish that requires minimal effort but delivers maximum flavor — perfect for weeknights, Sunday dinners, or any time you crave a cozy, home-cooked meal. Serve it straight from the pan with a sprinkle of fresh parsley and a squeeze of lemon for that final bright touch.
Ingredients
- For the Chicken and Potatoes
6 bone-in, skin-on chicken thighs
1 ½ lbs (700 g) baby potatoes, halved
4 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice (optional for brightness)
1 teaspoon dried oregano
1 teaspoon dried thyme (or rosemary)
1 teaspoon paprika
½ teaspoon chili flakes (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)
- Optional Sauce
¼ cup chicken broth or white wine
1 tablespoon butter (for richness)
Directions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or roasting pan. - Prepare the Chicken:
Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, paprika, oregano, and thyme. - Season the Potatoes:
In a large mixing bowl, toss halved potatoes with olive oil, minced garlic, salt, pepper, and any remaining herbs. Mix until evenly coated. - Assemble the Dish:
Arrange the seasoned potatoes in the baking dish. Place chicken thighs on top, skin-side up. Drizzle with a little extra olive oil and lemon juice. - Add Optional Sauce Base:
Pour the chicken broth (or white wine) around the chicken and potatoes — not directly over the top — to keep the skin crisp but add moisture for roasting. - Bake to Perfection:
Roast for 50–60 minutes, or until the chicken skin is golden and crisp, and the internal temperature reaches 165°F (74°C). Stir the potatoes halfway through cooking for even browning. For crispier skin, broil for 3–5 minutes at the end. - Rest & Serve:
Remove from the oven and let rest for 5 minutes. Spoon the flavorful pan juices over the chicken and potatoes, then garnish with freshly chopped parsley.
Notes
- For extra flavor, marinate chicken in olive oil, herbs, and garlic for at least 30 minutes before baking.
- Use boneless thighs or chicken breasts if you prefer — just reduce the cooking time by about 10–15 minutes.
- Add sliced onions or bell peppers for more depth and sweetness.
Nutrition (Per Serving)
- Calories: 480
- Protein: 38g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 3g
- Sodium: 610mg
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts.
- Freeze: You can freeze cooked chicken and potatoes for up to 2 months. Thaw overnight before reheating.
FAQs
Q: Can I make this with boneless chicken?
Yes! Just reduce the bake time to about 35–40 minutes and check for doneness.
Q: Can I use other vegetables?
Absolutely — carrots, zucchini, or Brussels sprouts work beautifully.
Q: How can I make the chicken extra crispy?
Pat the skin completely dry before seasoning, and finish under the broiler for 3–5 minutes.
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