Oven-Baked Chicken Thighs with Potatoes
Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 4–6
Why You’ll Love This Recipe
Craving a cozy, fuss-free dinner that delivers big flavor with minimal effort? These Oven-Baked Chicken Thighs with Potatoes are everything you want in a comforting meal: crispy, golden chicken, tender baby potatoes, and a fragrant herb-garlic marinade that makes each bite irresistible. It’s the kind of one-pan magic that’s perfect for busy weeknights, relaxed family dinners, or anytime you need something hearty without the hassle. Just 10 minutes of prep, one baking dish, and you’re on your way to a satisfying meal — with barely any cleanup!
Ingredients
| Ingredient | Amount & Notes |
|---|---|
| Chicken thighs | 6 bone-in, skin-on |
| Baby potatoes | 800g (1.75 lbs), halved or quartered |
| Olive oil | 3 tablespoons |
| Garlic | 4 cloves, minced |
| Fresh rosemary | 1 tablespoon (or 1 teaspoon dried) |
| Thyme | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt and pepper | To taste |
| Lemon juice (optional) | Juice of 1 lemon |
Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper for easy cleanup.
Step 2: Make the Marinade
In a large mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Stir until everything is well combined into a fragrant marinade.
Step 3: Coat the Chicken and Potatoes
Add the chicken thighs and halved baby potatoes to the bowl. Toss thoroughly so every piece is coated evenly with the herb-garlic mixture. If desired, drizzle with lemon juice for extra brightness.
Step 4: Arrange and Bake
Transfer the chicken and potatoes to your prepared baking dish, arranging the chicken skin-side up. Bake for 40–45 minutes, or until the chicken is golden and crispy and the potatoes are tender. For extra crispiness, broil for an additional 2–3 minutes at the end.
Step 5: Serve and Enjoy
Let the dish rest for 5 minutes before serving. Garnish with fresh herbs or a squeeze of lemon, and serve hot straight from the pan. Pair with a green salad or roasted vegetables for a complete meal.
Pro Tips
- Use bone-in thighs: They stay juicier and develop crispier skin than boneless cuts.
- Don’t overcrowd the pan: This ensures even roasting and maximum crispiness.
- Add veggies: Toss in carrots, bell peppers, or onions for a colorful one-pan meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
