Baked Chicken Thighs and Potatoes
A comforting one-pan meal featuring crispy, juicy chicken thighs and tender, flavorful potatoes. Perfect for busy weeknights or a cozy family dinner, this easy recipe is packed with flavor and minimal cleanup.
Ingredients
- 6 bone-in skin-on chicken thighs
- 4 medium russet potatoes cubed (1-inch pieces)
- 3 tbsp olive oil
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 garlic cloves minced
- 2 tsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- 1 tbsp lemon juice
Instructions
Prepare the Chicken:
- Pat chicken thighs dry with paper towels.
- Make shallow slits in the skin for better seasoning penetration.
Marinate:
- In a bowl, mix olive oil, lemon juice, garlic, paprika, salt, pepper, rosemary, and thyme.
- Coat chicken thighs with the marinade and let sit for at least 30 minutes (or up to 4 hours in the fridge).
Prepare the Potatoes:
- Scrub and cube the potatoes (leave the skin on for added texture).
- Toss with 1 tbsp olive oil, salt, and pepper.
Bake:
- Preheat oven to 400°F (200°C).
- Arrange marinated chicken thighs and seasoned potatoes in a single layer on a large baking sheet.
- Bake for 35-45 minutes, flipping the chicken and potatoes halfway through, until chicken reaches an internal temperature of 165°F and potatoes are golden brown.
Serve:
- Garnish with additional fresh herbs if desired and serve hot.
Notes
- For extra crispy skin, pat chicken thighs dry thoroughly and add a pinch of baking powder to the seasoning mix.
- Swap russet potatoes for sweet potatoes or baby potatoes for a different flavor profile.
- Add vegetables like carrots or green beans for a more complete one-pan meal.