Roasted Chicken Thighs and Potatoes

Name: Roasted Chicken Thighs and Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 1/2-1 teaspoon paprika (for both the potatoes and the chicken thighs); granulated or powdered garlic and onion; dry chives, parsley, thyme, rosemary, celery seeds, coriander, cumin, marjoram, bay leaf, oregano, etc.; (I used Trader Joe’s Onion Salt and 21 Seasoning Salute for both the potatoes and the chicken)

This is one of the best one dish dinners, golden and crisp Roasted Chicken Thighs baked on a bed of potatoes, onions and garlic. Not only is it really easy to make, it’s so comforting and satisfying.

Potatoes and chicken are an incredible combination – so many amazing options. This easy recipe with chicken thighs, potatoes and onions is one I make over and over again for my family. It’s one of the most comforting dinners and so simple to put together and everyone loves it. Make a big batch, because the leftovers are phenomenal.

The chicken thighs are one of the best parts of the chicken to use, since they are so juicy and don’t dry out. They also get golden and crisp as they roast on top of the potatoes and onions. The potatoes soak in all the flavors from the chicken, onions, garlic and herbs. If you want to use chicken breast, I have another recipe for One Dish Chicken Breast and Potatoes. If you love this ingredient combination, try the Potato and Chicken Casserole, another family favorite.

Ingredients

potatoes
- Golden potatoes are the perfect ones to use for this recipe. They have a medium starch content, which means they hold their shape really well, but don’t fall apart and become too mushy.
onion(s) (white, yellow, red)
garlic
olive oil (avocado oil can also be used)
dry herbs and spices
- Use any combination of herbs and spices that you like, such as garlic and onion powder, granulated garlic and/or onion, dry chives, parsley, thyme, rosemary, oregano, basil, etc. I also like to use paprika for this recipe. It add flavor and helps to give the top of the chicken and slightly golden color.
salt, ground black pepper
chicken thighs
- Chicken thighs are wonderful for this recipe, since they won’t become tough and rubbery if overcooked, like chicken breast. I highly recommend using bone-in, skin on chicken, since the skin will protect the meat from drying out. You can remove the skin later, if you prefer.
fresh herbs: parsley, dill, green onions

How to Make Roasted Chicken Thighs and Potatoes

Preheat the oven to 425 degrees Fahrenheit.
Prep the potatoes.
- Peel and cut the potatoes into 1 – 1 1/2 inch pieces.
- Season with 1/2-3/4 teaspoons of salt, ground black pepper, half of the olive oil and garlic, and dry herbs and spices + paprika. Mix to combine.
- Place in the baking dish.
Cut the onions into chunks and nestle them in between the potatoes. Keeping them in large pieces will keep them from overcooking too quickly. (Don’t toss the onions with the potatoes, since they will separate, then cook too quickly and turn black before the potatoes are cooked through.)
Prep the chicken.
- Trim the chicken from excess skin and remove any unwanted things from the chicken.
- Season on both sides with salt, pepper and the rest of the dry herbs, spices (paprika), as well as the remaining olive oil and garlic.
- Place on top of the potatoes.
Roast the potatoes and chicken until the chicken reaches 170-175 degrees Fahrenheit and is golden and crisp on the outside.
Remove the chicken, set aside in a separate dish to rest and return the potatoes to the oven, continuing to roast the potatoes until they get a bit more color. (see note below.)
Garnish the potatoes with fresh herbs and serve the chicken with the potatoes.

Baking Dish

I have a really large deep baking dish, about 16 X 11 inches that I use for this recipe (and many others too, of course.) It’s a big size, so we can enjoy the leftovers the next day and it’s a dream to clean – I love how easily it washes off. (It’s a porcelain baking dish part of a set I bought years ago – Royal Doulton Exclusively for Gordon Ramsay Maze White 7-Piece Bakeware Set.)

Since this is not a common size, I used measurements for a 13 X 9 inch baking dish, which is much more common. Follow the instructions in the recipe card if you’re using a 13 X 9 inch.

Baking dish for chicken thighs and potatoes

Olga’s Tip

Continue roasting the potatoes after the chicken is cooked through

When the chicken is cooked through all the way, remove the chicken from the baking pan and set aside to rest.

The potatoes and chicken will exude a lot of excess liquid while roasting, which is great! So flavorful and the potatoes are soaking in all that flavor. However, this also means the potatoes don’t get a lot of color and caramelization as they roast.

Use a spoon or a baster to remove as much of the liquid as you can. (It’s really delicious and flavorful – save it to use in broth, soup, make a gravy or to use in many other recipes.)

Return the potatoes to the oven, increase the temperature to 450 F, and roast for an additional 10-15 minutes, just until the chicken gets a bit more color. The potatoes WILL NOT get as much caramelization in a glass baking dish as you would in a metal baking sheet, so keep that in mind.

Helpful Tips and Frequently Asked Questions

Can you use chicken breast or chicken drumsticks for this recipe?

Yes, you can.
However, I recommend using this recipe for chicken breast with potatoes.
Chicken drumsticks will work for this recipe, but the liquid they will exude will not be as clear as chicken thighs. Your potatoes won’t look as pretty, to put it nicely.

Other Flavor Variations:

Add some bell peppers and mushrooms to the potatoes. I would recommend adding those in halfway through the cooking process, because they cook through a lot faster than potatoes.

Leftovers are so good!

Reheat the potatoes in a skillet until warmed through and golden brown. Cut up the chicken and add it into the potatoes just until warmed through as well.

What to Serve With the Chicken and Potatoes