Here’s a simple and delicious Chicken Thighs and Potatoes recipe—crispy, juicy, and perfect for an easy dinner. 🍗🥔
Ingredients
- 6 chicken thighs (bone-in, skin-on recommended)
- 1½ lbs potatoes, cut into chunks
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- 1 onion, sliced (optional)
- Optional: lemon wedges for serving
Instructions
1. Preheat oven
Preheat oven to 400°F (200°C).
2. Prepare potatoes
- Place potatoes and onions (if using) in a baking dish or sheet pan.
- Toss with 1½ tbsp olive oil, salt, pepper, garlic, and half the herbs.
3. Season the chicken
- Pat chicken thighs dry.
- Rub with remaining olive oil, paprika, salt, pepper, and herbs.
4. Arrange in pan
- Place chicken thighs skin-side up on top of the potatoes.
5. Bake
- Roast 40–45 minutes until chicken is golden and potatoes are tender.
- Broil the last 3–5 minutes for extra crispy skin.
6. Serve
- Squeeze fresh lemon juice over the chicken if desired.
- Garnish with fresh parsley.
💡 Tips
- Add carrots or green beans to roast with the potatoes. 🥕🥬
- Use smoked paprika for deeper flavor.
- Make it one-pan by adding broccoli or bell peppers during the last 15 minutes.
If you want, I can also show you 5 very popular chicken thigh and potato dinners (garlic butter, honey mustard, creamy baked, sheet-pan, and slow cooker). 🍗🥔
