This juicy baked chicken thighs and potatoes recipe is the perfect one-pan meal for busy weeknights. Tender, flavorful chicken thighs roast alongside golden, crispy potatoes, creating a hearty and comforting dinner with minimal effort. Seasoned with garlic, herbs, and simple pantry spices, this easy family-friendly recipe delivers delicious results every time.

Ingredients

For the Chicken and Potatoes

• 6 bone-in, skin-on chicken thighs
• 1½ pounds baby potatoes, halved
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• Salt and black pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

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Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet or large baking dish with parchment paper.
2. In a large bowl, combine the potatoes with 1 tablespoon olive oil, half of the garlic, and a pinch of salt and pepper. Spread them evenly in the baking dish.
3. Pat the chicken thighs dry and rub them with the remaining olive oil, garlic, paprika, thyme, oregano, onion powder, salt, and pepper.
4. Arrange the chicken thighs over the potatoes.
5. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
6. Broil for 2–3 minutes at the end for extra crispy skin, if desired.
7. Drizzle with lemon juice, garnish with fresh parsley, and serve immediately.

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Servings

6 servings