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Baked Chicken Thighs and Potatoes Recipe

This baked chicken thighs and potatoes recipe is an easy one-pan meal made with juicy chicken, crispy potatoes, and simple seasonings. Perfect for busy weeknights or cozy family dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Ingredients Method Notes

Ingredients
  

  • bone-in skin-on chicken thighs
  • 1½ lbs potatoes baby or Yukon gold, halved
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 small onion sliced (optional)
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with half of the olive oil, salt, pepper, and paprika. Spread them evenly on a large baking sheet.
  3. In another bowl, rub the chicken thighs with the remaining olive oil, garlic, thyme, salt, and pepper.
  4. Place the chicken thigh on the baking sheet, skin-side up, between the potatoes.
  5. Bake for 40–45 minutes, flipping the potatoes halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C).
  6. For extra crispy skin, broil for 2–3 minutes at the end.
  7. Remove from the oven, rest for 5 minutes, and garnish with fresh parsley before serving.

Notes

  • For crispier potatoes, spread everything out in a single layer and avoid overcrowding.
  • You can add carrots, green beans, or bell peppers for extra veggies.
  • Boneless thighs can be used, but reduce cooking time slightly.

🥗 Nutrition (Approximate Per Serving)

  • Calories: 420
  • Protein: 28g
  • Fat: 28g
  • Carbohydrates: 20g
  • Fiber: 3g