Oven-Baked Chicken Thighs with Potatoes

by

🍗 Oven-Baked Chicken Thighs with Potatoes

A cozy, no-fuss dinner where chicken thighs roast up juicy with crispy skin, and the potatoes soak up all the delicious drippings and seasonings.

🛒 Ingredients (Serves 4)

For the Chicken:

  • 4–6 bone-in, skin-on chicken thighs

  • 2 tbsp olive oil

  • 1½ tsp salt

  • ½ tsp black pepper

  • 1½ tsp garlic powder

  • 1 tsp smoked paprika (or regular paprika)

  • 1 tsp dried thyme or Italian seasoning

  • Optional: 1 tbsp lemon juice or zest for brightness

For the Potatoes:

  • 1½ lbs (about 700g) baby potatoes, halved or quartered

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp rosemary (dried or fresh)

  • Salt & pepper to taste

🔧 Instructions

1. Preheat the Oven

  • Preheat to 425°F (220°C).

  • Line a large baking sheet or roasting pan with parchment paper or foil for easy cleanup.

2. Season the Chicken

  • Pat chicken thighs dry with paper towels.

  • In a small bowl, mix salt, pepper, garlic powder, paprika, thyme, and olive oil.

  • Rub this mixture all over the chicken, especially under the skin if possible.

3. Prep the Potatoes

  • Toss cut potatoes in a bowl with olive oil, garlic powder, rosemary, salt, and pepper.

4. Assemble the Pan

  • Spread potatoes around the baking sheet in a single layer.

  • Nestle chicken thighs skin-side up among the potatoes.

  • Leave space between pieces so everything crisps up nicely.

5. Bake

  • Roast for 40–45 minutes, or until:

    • Chicken skin is golden and crisp

    • Internal temp of chicken reaches 175°F (80°C)

    • Potatoes are fork-tender and lightly browned

(Optional: Broil for 2–3 minutes at the end for extra crispy skin!)

6. Rest & Serve

  • Let chicken rest 5 minutes before serving.

  • Serve directly from the tray or plate with a side of greens or a simple salad.

✅ Q&A Section

Q: Can I use boneless, skinless chicken thighs?
A: Yes, but reduce cooking time to 25–30 minutes and consider adding more oil or butter for flavor since they lack the rendered fat of skin-on pieces.

Q: What kind of potatoes work best?
A: Baby potatoes, Yukon Golds, or red potatoes are great. They crisp nicely and absorb the chicken juices well.

Q: Should I marinate the chicken ahead of time?
A: It’s not required, but you can marinate the seasoned chicken for up to 24 hours for extra flavor.

Q: Can I add other vegetables?
A: Definitely! Carrots, onions, brussels sprouts, or bell peppers roast well alongside potatoes. Just keep size uniform for even cooking.

Q: Why is my chicken not crispy?
A: Make sure it’s skin-side up, patted dry before seasoning, and not overcrowded. Broil at the end if needed.

Q: Can I use a cast iron skillet or roasting pan?
A: Yes! Cast iron helps develop a nice sear on the bottom and holds heat well. Just make sure it’s oven-safe.

Q: How do I store and reheat leftovers?
A: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) to keep the skin crispy, or microwave for convenience.

Q: Can I freeze it?
A: Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat in oven.

Q: Can I make it spicy?
A: Absolutely! Add cayenne pepper, chili flakes, or your favorite hot sauce to the chicken seasoning.

Q: How can I make this dish healthier?
A: Use skinless chicken thighs or breasts and reduce the oil slightly. You can also add more veggies and serve with a light salad.

Leave a Comment