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.

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)

Roasted Chicken Thighs and Potatoes

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5 from 4 reviews

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.

Author: Olga's Flavor Factory
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6-8 1x

Ingredients

Scale

3 lbs potatoes (yellow/gold are best), peeled and cut into 1 – 1 1/2 inch pieces

1-2 onions, cut into chunks

4-6 garlic cloves, minced

salt, ground black pepper

9-10 chicken thighs

3-4 Tablespoons olive oil

dry herbs and spices for the potatoes and the chicken

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)

fresh herbs: parsley, dill, green onions, 1/2 Tablespoon each, to garnish when serving

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Instructions

Preheat the oven to 425 degrees Fahrenheit.
Peel and cut the potatoes and place them in a large bowl. (They should be about 1 – 1 1/2 inches.)
Add about 1 – 2 Tablespoons of olive oil, half of the garlic and season with salt, pepper and dry herbs and spices. (You can use any combination of your favorite herbs and spices to season the potatoes.) Place the potatoes into a large rimmed baking dish, 11 X 13 inches.
Cut the onion(s) into 1 1/2 inch chunks and nestle them among the potatoes.
Trim the chicken thighs from excess skin and any unwanted things. Drizzle with another tablespoon of olive oil, add the rest of the garlic and season with salt, pepper and the same seasonings that you used for the potatoes.
Place the seasoned chicken thighs on top of the potatoes and garlic.
Roast in the preheated oven until the chicken reaches 170-175 degrees Fahrenheit, about 50-60 minutes.
Remove the chicken from the oven and set aside. Remove as much excess liquid from the potatoes as possible and return to the oven, increasing the temperature to 450 F, for 10-15 minutes, until the potatoes get a bit more color.
Garnish the potatoes with fresh herbs and serve with the chicken.

Notes

I most often use a larger baking dish, 16 X 11 inches, so I use a full 5 lbs of potatoes and 10-12 chicken thighs.

Find it online: https://www.olgasflavorfactory.com/recipes/roasted-chicken-thighs-and-potatoes/