chicken thighs and potatoes

Chicken Thighs with Potatoes is a comforting one-pan dinner that delivers crispy, golden chicken, tender potatoes, and loads of flavor. With only 10 minutes of prep and the oven doing the rest of the work, this dish is perfect for busy weeknights or relaxed family dinners.

Why You’ll Love This Recipe

• One-pan simplicity: Minimal cleanup with everything baked together.

• Crispy, juicy chicken: The skin turns golden and crunchy while the meat stays tender.

• Hearty and filling: Potatoes soak up the savory marinade for the perfect side.

• Customizable: Easy to adjust spices or swap in your favorite herbs.

• Family-friendly: A complete meal that pleases adults and kids alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
¼ cup olive oil
2 tbsp balsamic vinegar
4 garlic cloves, minced
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
¼ tsp coriander
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

1. Preheat oven to 400°F (200°C). Pat chicken thighs and potatoes dry with a paper towel. Place them in a 9×13-inch oven-safe baking dish.

2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper.

3. Pour the mixture over the chicken and potatoes. Toss well to coat evenly, arranging the potatoes around (not on top of) the chicken.

4. Bake uncovered for 50–60 minutes, until potatoes are tender and chicken reaches 165°F (74°C).

5. Broil for 3–5 minutes for extra crispy skin.

6. Rest chicken for 5 minutes before serving. Garnish with fresh parsley.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Variations

• Add veggies: Toss carrots, bell peppers, or Brussels sprouts in with the potatoes.

• Spicy kick: Add chili flakes or cayenne pepper to the seasoning mix.

• Herby twist: Use rosemary, thyme, or oregano for a Mediterranean touch.

• Swap potatoes: Try sweet potatoes for a slightly sweeter version.

• Citrus flavor: Add lemon zest or juice for brightness.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in the oven at 350°F (175°C) for 15–20 minutes, or until hot and crispy again.

• Freeze cooked chicken thighs (without potatoes) for up to 3 months. Thaw overnight before reheating.

FAQs

Can I use boneless chicken thighs?

Yes, but reduce baking time by about 15–20 minutes since they cook faster.

How do I get extra crispy chicken skin?

Make sure the chicken is patted dry before cooking and finish under the broiler.

Can I use chicken breasts instead?

Yes, but they may dry out—bone-in thighs are better for juiciness.

Do I need to marinate the chicken?

No, the seasoning mix acts as a quick marinade while baking.

What kind of potatoes work best?

Baby potatoes or Yukon Gold are ideal, but russet potatoes cut into chunks also work.

Can I make this ahead?

Yes, assemble everything in the dish, cover, and refrigerate for up to 24 hours. Bake when ready.

How do I know the chicken is done?

Use a meat thermometer—chicken should reach 165°F (74°C) internally.

Should I cover the dish while baking?

No, bake uncovered for crispy skin and roasted potatoes.

Can I cook this on a sheet pan?

Yes, a large sheet pan works just as well—spread chicken and potatoes evenly.

What can I serve it with?

It’s a complete meal on its own, but a green salad or steamed veggies make great additions.

Conclusion

Chicken Thighs with Potatoes is the ultimate one-pan dinner—crispy, juicy, hearty, and packed with flavor. Whether for a busy weeknight or a family gathering, this dish is sure to satisfy every appetite while keeping dinner prep and cleanup stress-free.

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