Here’s a simple, hearty, and hands-off oven-baked meal featuring juicy chicken thighs and tender roasted potatoes 🍗🥔
Oven-Baked Chicken Thighs with Potatoes
This recipe is perfect for weeknight dinners—crispy on the outside, juicy on the inside, and the potatoes soak up all the delicious chicken flavor.
🧺 Ingredients (Serves 4)
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4–6 bone-in, skin-on chicken thighs
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1½ lbs baby potatoes or small red potatoes, halved
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2–3 tablespoons olive oil
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3 cloves garlic, minced
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1 teaspoon paprika
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1 teaspoon dried thyme (or rosemary)
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Salt and black pepper, to taste
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Optional: fresh parsley for garnish
🍳 Instructions
1. Preheat Oven
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Preheat oven to 425°F (220°C).
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Line a baking sheet with foil or parchment paper for easy cleanup.
2. Prepare Chicken and Potatoes
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In a large bowl, toss potatoes with 1–2 tablespoons olive oil, half the garlic, salt, pepper, and thyme.
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Rub chicken thighs with remaining olive oil, paprika, garlic, salt, and pepper.
3. Arrange on Baking Sheet
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Spread potatoes in a single layer on the baking sheet.
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Place chicken thighs on top of the potatoes (skin side up).
4. Bake
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Bake for 35–45 minutes, until chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
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Stir potatoes halfway through baking to ensure even roasting.
5. Serve
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Let chicken rest 5 minutes before serving.
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Sprinkle fresh parsley over the top if desired.
💡 Tips
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Optional flavor boost: add a squeeze of lemon juice over the chicken before baking.
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For extra crispy skin, broil the chicken for 2–3 minutes at the end.
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You can swap baby potatoes for sweet potatoes or carrots for variety.
If you want, I can also make a one-pan sheet-pan version with vegetables like carrots, broccoli, and bell peppers so you get an all-in-one dinner.