Roasted Chicken Thighs and Potatoes

These Roasted Chicken Thighs and Potatoes are a simple yet so delicious 5-ingredient dinner recipe that’s ready to serve in under an hour. An all-in-one meal that’s easy to pair with other side dishes for the perfect bite.

When it comes to a classic chicken dinner in our house, these Roasted Chicken Thighs and Potatoes have always been one of my go-to recipes. They’re rich and comforting, plus perfect to pair with other side dishes if I have the time.

I love the simple flavor of fresh rosemary and garlic, but have also used all different spices and herbs to make new flavor combos. Serve with my Southern Cornbread or Brown Sugar Baked Carrots for a meal the whole family will love.

Why You’ll Love this Recipe

• 5 ingredient dinner recipe. It’s so simple in theory and so gourmet in flavor. A true dinner with minimal effort.
• Minimal prep time. Even on the busiest weeknight, this hearty meal takes 10 minutes to assemble before baking.
• One dish chicken dinner. Forget a lot of messy clean up, this chicken dinner is quick to clean since it’s made in a single casserole dish!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Bone-in, skin-on chicken thighs: My favorite cut of chicken since it’s always so moist and juicy. You can use breasts if you want, I suggest bone-in for extra flavor.
• Yukon gold or red potatoes: Cut the potatoes into even chunks for even roasting.
• Olive oil: The cooking fat for the recipe.
• Garlic cloves: Infuses every bite with nice garlic flavor.
• Fresh herbs (rosemary, thyme, and/or parsley): Adds warm and sweet herbal notes to every bite.
• Lemon: Gives bright citrus flavor.

Tools You’ll Need 

• Cutting Board
• Chef’s Knife
• Garlic Press
• Silicone Tongs
• Measuring Cups and Spoons
• 13”x9” Pan

How to Make Roasted Chicken Thighs and Potatoes

1. Preheat oven to 425°F. Pat the chicken thighs completely dry with paper towels.
2. Season chicken lightly on both sides with seasoning salt or salt and pepper.

3. In a small bowl, whisk together olive oil, garlic, fresh herbs, lemon zest, salt, and pepper.
4. Add potato chunks to a 13×9-baking dish or casserole dish. Toss with half of the olive oil mixture.

5. Nestle the seasoned chicken thighs into the potatoes. Brush or evenly pour the remaining olive oil mixture on top of the chicken pieces.

6. Roast uncovered for 45–50 minutes or until the chicken’s internal temperature reaches 165℉. Optional, broil 1-2 minutes at the end for an extra crispy skin.
7. Let rest 5 minutes before serving.

Expert Tips

• Cut the potatoes even sizes. This will help with consistent and even cooking so they are all tender by the end of baking.
• Make sure you roast uncovered. This allows the skin of the chicken thighs to turn wonderfully golden brown.
• Add any herbs you desire. I love to use rosemary, thyme and parsley, but oregano and sage are also delicious.
• Use some spices for a twist on the flavors. Paprika, cumin, coriander, smoked paprika, even chili powder would all be delicious.
• You’ll know when the chicken is done cooking when a meat thermometer registers 165ºF. This is the best way to know if your chicken has finished cooking.
• Use breasts instead of thighs. If you want to use chicken breasts, I recommend bone-in, skin-on for maximum flavor and juiciness. Be sure to roast until a meat thermometer reaches 165ºF, which will probably take longer than the thighs.
• Swap regular potatoes for sweet potatoes. If you want a richer more caramelized flavor, try some sweet potatoes!

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or in the microwave until just warmed through, 5 to 7 minutes.

You can freeze leftovers too, cool to room temperature then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge then reheat.

Frequently Asked Questions

More Delicious Chicken Recipes

• Crispy Baked Chicken Wings
• Cornflake Chicken Tenders
• King Ranch Chicken Casserole
• Chicken Meatloaf