Oven-Baked Chicken Thighs with Potatoes – A Crispy, Flavorful One-Pan Meal

Introduction

Looking for a simple, comforting, and flavor-packed dinner that practically makes itself? This Oven-Baked Chicken Thighs with Potatoes recipe checks all the boxes: juicy, golden-brown chicken, perfectly roasted baby potatoes, and a fragrant herb-garlic marinade that infuses every bite with deliciousness.

It’s a true one-pan wonder — ideal for busy weeknights, family dinners, or when you need a no-fuss meal that still feels wholesome and satisfying. The best part? With just 10 minutes of prep and one baking dish, you’ll have a full, hearty meal with easy cleanup.

Ingredients

Why You’ll Love This Recipe

• One-pan meal = fewer dishes to wash
• Juicy, crispy chicken and tender roasted potatoes
• Ready in under an hour
• Family-friendly and meal-prep approved
• Customizable with your favorite spices or vegetables

Instructions

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F).
Prepare a large baking dish or roasting pan by lightly greasing it or lining it with parchment paper for easy cleanup.

Step 2: Make the Marinade

In a large mixing bowl, combine:

• 3 tablespoons olive oil
• 4 minced garlic cloves
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper, to taste (about ½ teaspoon each as a starting point)

Mix everything together until it forms a well-blended herb marinade.

Step 3: Coat Chicken and Potatoes

Add the chicken thighs and halved baby potatoes to the bowl.
Use your hands or a large spoon to toss everything thoroughly so that the chicken and potatoes are evenly coated in the marinade.

📝 Tip: Marinate for 30 minutes (optional) for even deeper flavor.

Step 4: Arrange in Baking Dish

Transfer the marinated chicken and potatoes to your prepared baking dish.
Place the chicken thighs skin-side up and spread the potatoes around them in a single layer for even roasting.

Optional: Squeeze the juice of 1 fresh lemon over the top before baking. This adds a bright, tangy note that enhances the herbs and garlic.

Step 5: Bake

Place the dish in the preheated oven and bake for 45–55 minutes, or until:

• Chicken reaches an internal temperature of 75°C (165°F)
• Skin is crispy and golden
• Potatoes are fork-tender and slightly caramelized on the edges

🔄 Halfway through baking, spoon some pan juices over the chicken and give the potatoes a gentle stir for even browning.

Step 6: Rest and Serve

Remove the pan from the oven and let the chicken rest for 5 minutes.
Serve hot with a side of:

• Steamed green beans or broccoli
• A crisp green salad
• Roasted Brussels sprouts or carrots

Enjoy with a spoonful of the flavorful juices from the bottom of the pan — they’re liquid gold!

Tips for Success

• Crispy skin tip: Pat chicken dry before marinating for extra crispy skin.
• Uniform potato size: Cut potatoes into similar sizes to ensure even cooking.
• Spice it up: Add chili flakes or smoked paprika for a spicy twist.
• Add veggies: Toss in carrots, onions, or bell peppers for more color and nutrition.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and potatoes for up to 2 months. Reheat in the oven at 180°C (350°F) until warmed through.

Variations

• Boneless thighs: You can substitute boneless, skinless chicken thighs — reduce baking time to about 35–40 minutes.
• Sweet potatoes: Replace baby potatoes with cubed sweet potatoes for a sweet-savory flavor.
• Mediterranean style: Add olives, cherry tomatoes, and a sprinkle of feta after baking.

FAQs

Q1: Can I use chicken drumsticks or breasts?

Yes! Drumsticks work great — bake as directed. If using chicken breasts, reduce baking time to 30–35 minutes to prevent drying out.

Q2: Can I make this ahead of time?

Absolutely. Prepare the marinade and coat the chicken/potatoes up to 24 hours in advance. Store covered in the fridge until ready to bake.

Q3: What’s the best potato variety to use?

Baby potatoes (red or yellow) roast beautifully. Yukon Gold or fingerling potatoes are also great options.

Q4: How do I keep the potatoes crispy?

Ensure the potatoes are in a single layer, not crowded. Give them room to roast, not steam.

Q5: Do I need to flip the chicken?

No flipping needed. Bake skin-side up the entire time for the crispiest finish.

Conclusion

This Oven-Baked Chicken Thighs with Potatoes recipe is your new weeknight dinner hero. It’s easy, satisfying, and deeply flavorful, with golden-roasted chicken and crispy, garlicky potatoes all cooked together in one pan. With just a handful of simple ingredients and no complicated steps, this dish proves that comfort food doesn’t have to be complicated.

Whether you’re cooking for your family or just yourself, this recipe guarantees a hearty meal that’s both nourishing and downright delicious.