Print

Oven Roasted Chicken Thighs with Potatoes

Oven Roasted Chicken Thighs with Potatoes
Print Recipe

Oven Roasted Chicken Thighs with Potatoes is a simple, flavorful one-pan meal featuring juicy, crispy chicken thighs paired with tender, golden roasted potatoes. Infused with fresh garlic, rosemary, and thyme, this comforting dish is quick to prepare and perfect for year-round weeknight dinners. The combination of savory herbs, a touch of olive oil, and high-heat roasting creates a classic, customizable, and satisfying meal that the whole family will enjoy.

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled and slightly smashed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt, to taste
  • Black pepper, to taste
  • Optional: Splash of lemon juice or zest

Potatoes

  • 1.5 pounds small to medium Yukon Gold or red potatoes, halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Ingredients: Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin. Clean and halve the potatoes evenly for uniform cooking. Peel and smash the garlic cloves gently to release flavor.
  2. Season the Chicken and Potatoes: In a large bowl, mix olive oil, salt, pepper, chopped rosemary, thyme, and garlic. Toss the potatoes in this mixture until evenly coated, then add the chicken thighs and rub the seasoning onto the skin and flesh completely.
  3. Arrange in a Baking Dish: Spread the potatoes in a single layer on a baking sheet or roasting pan. Nestle the chicken thighs on top, skin side up, allowing the juices to drip onto the potatoes for extra flavor.
  4. Roast in the Oven: Preheat your oven to 425°F (220°C) and bake for 35 to 40 minutes. The chicken skin should turn golden and crispy, and the potatoes should be tender when pierced with a fork.
  5. Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes to allow juices to redistribute, resulting in juicy, flavorful meat. Optionally, garnish with fresh parsley, rosemary sprigs, or a lemon wedge before serving.

Notes

  • Pat chicken skin completely dry before seasoning to achieve extra crispy skin.
  • Use bone-in, skin-on thighs for best flavor and moisture retention.
  • Cut potatoes into even-sized pieces to ensure uniform cooking.
  • Do not overcrowd the pan; leave space for heat circulation and crisping.
  • Let chicken rest after roasting to lock in juices.
  • Variations: add smoked paprika or chili flakes for spice, include additional vegetables like carrots or Brussels sprouts, or swap herbs for oregano or sage.
  • Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 2 months.
  • Reheat leftovers in a 350°F oven to restore crispiness or microwave covered on medium power.

Nutrition

Keywords: oven roasted chicken, roasted chicken thighs, chicken and potatoes recipe, one pan dinner, easy chicken recipe, gluten free chicken dinner

Find it online: https://elenaglam.com/oven-roasted-chicken-thighs-with-potatoes/