Baked Chicken Thighs Potatoes

This baked chicken thighs and potatoes recipe has transformed my weeknight dinner rotation with its simplicity and incredible flavor. Combining juicy chicken thighs with perfectly seasoned potatoes creates a complete meal with minimal effort and maximum satisfaction.

I first made this recipe during a particularly busy week when I needed something effortless yet impressive. The way the kitchen filled with aromatic herbs convinced me this would become a staple, and now my family requests it at least twice a month.

Ingredients

• Chicken thighs bone in: these retain more moisture and flavor than boneless versions and the skin gets wonderfully crispy
• Potatoes: opt for Yukon gold or russet for best texture when roasting
• Paprika: adds beautiful color and mild smoky flavor
• Onion granules: provides savory depth without the texture of fresh onions
• Garlic powder: infuses the dish with aromatic flavor that complements both chicken and potatoes
• Rosemary: a robust herb that stands up well to roasting temperatures
• Thyme: adds earthy notes that enhance the other seasonings
• Black pepper: freshly ground provides the best flavor punch
• Salt: kosher salt works best for even distribution in the seasoning mix
• Olive oil: helps seasonings adhere and promotes browning

Step-by-Step Instructions

Prepare the seasoning mix:

Combine paprika, rosemary, garlic powder, onion granules, thyme, black pepper, and salt in a small bowl. This spice blend is what transforms ordinary ingredients into something special. Make sure to mix thoroughly so all flavors distribute evenly.

Prepare the potatoes:

Cut potatoes into uniform bite sized pieces after peeling. Consistency in size ensures they cook evenly alongside the chicken. Toss with half of your prepared seasoning mix and half the olive oil until each piece is thoroughly coated.

Season the chicken:

Pat chicken thighs completely dry with paper towels. This step is crucial for achieving crispy skin. Brush with remaining olive oil and coat generously with the remaining seasoning, making sure to get under the skin where possible for maximum flavor penetration.

Arrange on baking tray:

Position the seasoned chicken thighs skin side up on your baking tray with space between each piece. Distribute the potatoes around and between the chicken, ensuring they have enough room to roast rather than steam. The spacing allows hot air to circulate and create those desirable crispy edges.

Bake to perfection:

Place the tray in a preheated 400°F oven and bake for 40 to 45 minutes. The chicken is done when it reaches an internal temperature of 165°F and the skin has turned golden brown and crispy. The potatoes should be fork tender with slightly crisp exteriors.

Rest before serving:

Allow everything to rest for 5 minutes after removing from the oven. This resting period lets the juices redistribute throughout the chicken and helps the potatoes firm up slightly for better texture.

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The combination of thyme and rosemary in this recipe brings me back to Sunday dinners at my grandmother's house. She always kept a herb garden and taught me that using fresh herbs whenever possible elevates even the simplest dishes. While dried herbs work perfectly in this recipe, sometimes I substitute fresh herbs from my garden when they're in season.

Make Ahead Options

This dish works beautifully as a meal prep option. You can season both the chicken and potatoes up to 24 hours in advance and keep them covered in the refrigerator. This not only saves time but actually improves the flavor as the seasonings have more time to penetrate the ingredients. Just remember to bring everything closer to room temperature before baking for more even cooking.

Clever Substitutions

The beauty of this recipe lies in its flexibility. Turkey thighs work wonderfully as a chicken alternative. If you prefer a different flavor profile, swap the paprika for smoked paprika or add a pinch of cayenne for heat. Sweet potatoes can replace regular potatoes for added nutritional benefits and a slightly sweeter flavor that pairs beautifully with the savory chicken.

Serving Suggestions

This dish stands perfectly on its own, but I love serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial meal, steamed broccoli or roasted green beans make excellent vegetable sides. If you have leftovers, shred the chicken and mix with the potatoes for an incredible hash topped with a fried egg the next morning.

Storage Guidelines

Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes to maintain the crispy texture that makes this dish so special. The chicken and potatoes can also be frozen separately for up to 2 months, though the potatoes may change texture slightly upon thawing.

Common Queries

→ What cut of chicken works best for this dish?

Bone-in and skin-on chicken thighs offer the ideal combination of flavor and juiciness for oven baking.

→ Can I use different potatoes?

Yes, Yukon Gold, red, or russet potatoes can all be used. Cut them into similar-sized pieces for even roasting.

→ How do I know when the chicken is cooked?

The chicken thighs are ready when a meat thermometer inserted at the thickest part reads 165°F (74°C).

→ Should I peel the potatoes?

Peeling is optional—well-scrubbed skins add texture and nutrients, but peeled potatoes work just as well.

→ What other seasonings can I add?

Feel free to include smoked paprika, chili powder, parsley, or your favorite fresh herbs for added depth.

→ How can I make cleanup easier?

Lining the baking tray with foil or parchment paper will speed up cleanup after dinner.