Baked Chicken Thighs with Potatoes

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There is something incredibly satisfying about a hearty, oven-baked dish that fills your home with warmth and savory aromas. When I put together these Baked Chicken Thighs with Potatoes, I was aiming for a comforting, fuss-free meal that could easily become a weekly favorite. And honestly, it exceeded my expectations. The skin on the chicken crisps up beautifully, while the potatoes soak in all the drippings and seasonings, turning out golden and flavorful.

I’ve made this recipe countless times, tweaking it along the way to balance richness and ease. What I love most is how little work it takes to create such a well-rounded, family-pleasing dinner. One baking dish, a few pantry staples, and you’re good to go. It’s the type of meal that takes care of itself once it’s in the oven, leaving you free to tidy up or just relax.

If you’ve been on the lookout for a go-to dinner recipe that offers both comfort and flavor without complication, this one might just be it. Whether you’re cooking for yourself, your family, or guests, the crispy-skinned chicken and tender potatoes never disappoint. It’s simple, soulful, and hits all the right notes.

Why You’ll Love This Baked Chicken Thighs with Potatoes

This recipe delivers on all fronts: flavor, ease, and versatility. The chicken thighs are juicy with perfectly crisped skin, while the potatoes roast until they’re creamy on the inside and golden on the outside. The whole thing is seasoned with aromatic herbs and garlic that elevate it beyond the ordinary. It’s a one-pan wonder that saves you both time and cleanup. Whether it’s a chilly evening or a busy weeknight, this dish is a satisfying solution.

Ingredients

Bone-in, skin-on chicken thighs: These are key for getting that juicy meat and irresistibly crispy skin. Boneless options won’t deliver the same depth of flavor or texture.

Yukon Gold potatoes: Their buttery texture and ability to hold shape during roasting make them perfect here. They absorb flavor beautifully without falling apart.

Olive oil: Helps in roasting everything evenly, giving the skin a crisp finish and coating the potatoes for a golden exterior.

Garlic cloves: Fresh garlic infuses the dish with rich, aromatic depth. It adds that earthy warmth every savory recipe needs.

Paprika: Lends a smoky undertone and a rich, golden hue to the skin of the chicken and the edges of the potatoes.

Dried thyme and rosemary: These herbs add a rustic, hearty flavor that complements both the chicken and the potatoes.

Salt and black pepper: Basic, but essential. They sharpen and enhance all the other flavors.

Lemon juice (optional): A final squeeze over the finished dish brightens it up and adds balance.

How to Make Baked Chicken Thighs with Potatoes

Step 1: Prep the Ingredients

Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this step helps the skin crisp up. Cut the Yukon Gold potatoes into wedges or large chunks. Smash the garlic cloves slightly with the side of a knife.

Step 2: Season Everything

In a large mixing bowl, toss the chicken and potatoes with olive oil, paprika, thyme, rosemary, salt, and pepper. Make sure every piece is evenly coated. If using lemon juice, set it aside for after roasting.

Step 3: Arrange in a Baking Dish

Place the chicken thighs skin-side up in a baking dish or sheet pan. Nestle the potato chunks and garlic cloves around the chicken. Leave space between pieces so they roast instead of steam.

Step 4: Roast Until Golden and Crispy

Roast in the preheated oven for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. Potatoes should be fork-tender and browned.

Step 5: Optional Finish

Drizzle lemon juice over everything before serving for a little burst of brightness. Serve hot and enjoy the compliments!

Recipe Variations and Possible Substitutions

One of the things I appreciate most about this recipe is how easy it is to customize. If you prefer boneless chicken thighs, go ahead—just reduce the cooking time by about 10 minutes and keep a close eye to avoid overcooking. You can also use chicken drumsticks or a combination of thighs and legs for variety.

For a vegetable twist, swap some of the potatoes with chunks of sweet potatoes or carrots. Both will roast up beautifully and offer a hint of sweetness to balance the savory chicken. If you’re short on fresh garlic, a teaspoon of garlic powder works in a pinch, though fresh cloves really shine here.

Want it spicy? Add a pinch of cayenne or red pepper flakes. Need it dairy-free? You’re already good to go. Craving a Mediterranean flavor? Try sprinkling some oregano and a few olives over the potatoes.

Serving and Pairing Suggestions

This dish is hearty on its own, but it pairs beautifully with a fresh, tangy side salad or a simple green veggie like steamed green beans or roasted asparagus. A dollop of sour cream or Greek yogurt on the side can be a nice contrast to the crispy edges of the potatoes.

I sometimes serve it with crusty bread to soak up the garlicky oil and chicken drippings left in the pan—trust me, don’t let that go to waste. For drinks, a dry white wine or a light red like Pinot Noir complements the flavors without overpowering them.

Storage and Reheating Tips

Leftovers store well in an airtight container in the refrigerator for up to 3 days. To reheat, place everything in a 350°F oven for about 15 minutes or until warmed through. The microwave works too, but you’ll lose that lovely crispness on the chicken skin and potatoes.

You can also prep this dish a day ahead. Just season and arrange everything in the pan, cover, and refrigerate. Pop it into the oven when you’re ready to cook.

FAQs

How long do Baked Chicken Thighs with Potatoes need to cook?

At 400°F, bone-in chicken thighs with potatoes take about 40 to 45 minutes to roast until the chicken is cooked through and the potatoes are golden.

Can I make Baked Chicken Thighs with Potatoes ahead of time?

Absolutely. You can prep the ingredients and keep them in the fridge for up to 24 hours. Bake when ready.

What are the best potatoes to use for Baked Chicken Thighs with Potatoes?

Yukon Golds are my go-to for their buttery flavor and ability to hold their shape. Red potatoes or even baby potatoes also work well.

How do I get crispy skin on my Baked Chicken Thighs with Potatoes?

Pat the chicken dry before seasoning and roast skin-side up. Leave space around each piece so it roasts, not steams.

Can I freeze Baked Chicken Thighs with Potatoes?

You can, but it’s best fresh. Freezing affects the texture of the potatoes, making them a bit mushy when thawed. If you do freeze it, reheat in the oven for better texture.

Related Recipe You’ll Like

If you’re loving the savory simplicity of these Baked Chicken Thighs with Potatoes, you’ll definitely want to check out my Texas Roadhouse Smothered Chicken Recipe. It’s another comfort classic packed with rich flavor and perfect for any weeknight dinner.

Another fantastic pairing idea is my Cheesy Ranch Potatoes. While this baked chicken recipe already includes potatoes, this ranch version works great for another occasion or as a crowd-pleasing side when you serve plain grilled chicken instead.

And for a light, fresh side dish that contrasts beautifully with the richness of the chicken, try the Roasted Zucchini and Squash Recipe. It’s colorful, healthy, and quick to prepare.

Don’t Forget to Save and Share This Recipe!

Loved this Baked Chicken Thighs with Potatoes recipe? Be sure to pin it for later so you can find it easily on your favorite Pinterest board. Sharing is caring—send it to a friend who needs a new go-to dinner, or share it on your social feed to inspire others. I’d love to see how yours turns out, so don’t forget to tag me when you make it!

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