Roasted Chicken Thighs and Potatoes (5 ingredients)
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.
Servings: 8 servings
Calories: 505kcal
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1-1 1/2 pounds Yukon gold or red potatoes cut into large, even chunks
- 1/2 cup olive oil
- 4 minced garlic cloves
- 1/4 cup minced fresh herbs rosemary, thyme, and/or parsley
- zest of 1 lemon
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Pat the chicken thighs completely dry with paper towels.
- Season chicken lightly on both sides with seasoning salt or salt and pepper.
- In a small bowl, whisk together olive oil, garlic, fresh herbs, lemon zest, salt, and pepper.
- Add potato chunks to a 13x9-baking dish or casserole dish. Toss with half of the olive oil mixture.
- Nestle the seasoned chicken thighs into the potatoes. Brush or evenly pour the remaining olive oil herb mixture on top of the chicken pieces.
- 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.
- Let rest 5 minutes before serving.
Video
Notes
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.
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!
Nutrition
Calories: 505kcal | Carbohydrates: 16g | Protein: 25g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 554mg | Potassium: 674mg | Fiber: 2g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 2mg
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