Perfect! Oven-baked chicken thighs with potatoes is a classic, easy, and comforting meal. Here’s a full recipe that gives you crispy, flavorful chicken with tender, roasted potatoes.
Oven-Baked Chicken Thighs with Potatoes
Ingredients (serves 4)
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4 bone-in, skin-on chicken thighs (or boneless if you prefer)
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1 lb (450g) small potatoes, cut into halves or quarters
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3 tbsp olive oil
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1 tsp garlic powder (or 2 cloves fresh garlic, minced)
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1 tsp paprika
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1 tsp dried thyme (or rosemary)
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Salt and pepper, to taste
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Optional: 1 tsp onion powder, 1 tsp dried oregano
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Optional garnish: fresh parsley
Instructions
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Preheat oven:
Preheat your oven to 425°F (220°C). -
Prepare the potatoes:
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Wash and cut the potatoes into similar-sized pieces so they cook evenly.
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Toss them in 1–2 tbsp olive oil, a pinch of salt, pepper, and half the garlic powder and paprika.
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Prepare the chicken:
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Pat the chicken thighs dry with paper towels (helps skin get crispy).
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Rub chicken with 1 tbsp olive oil, remaining garlic powder, paprika, thyme, salt, and pepper.
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Arrange in baking dish:
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Place the chicken thighs in a large baking dish or sheet pan, skin-side up.
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Scatter the potatoes around the chicken in a single layer.
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Bake:
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Bake for 35–45 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
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Check potatoes; if they need more browning, you can broil for 2–3 minutes at the end.
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Serve:
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Garnish with fresh parsley if you like.
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Serve hot, straight from the pan.
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✅ Tips for extra crispiness:
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Don’t overcrowd the pan; air needs to circulate for crispy skin.
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Let chicken rest 5 minutes after baking before cutting.
If you want, I can give you a one-pan version with a lemon-garlic sauce that makes it super juicy and flavorful. It’s really popular in family dinners!
Do you want me to do that version too?
