Baked chicken thighs and potatoes is my go-to weeknight dinner: bone-in chicken thighs roasted alongside bite-sized potatoes until the skin is crisp, the meat is juicy, and the potatoes are soft with golden edges. It’s the kind of meal I make when I want something forgiving yet satisfying — no fussy steps, just good technique. The scent that comes out of the oven halfway through is a whole mood: warm herbs, roasted garlic notes from the seasoning, and that caramelized potato smell that makes the whole house feel cozy.
I’ve made this version dozens of times, tweaking the timing and seasoning until it’s reliably simple: about 5 minutes prep and 40–45 minutes in a hot oven at 400°F (200°C). It’s forgiving — if the potatoes need another 10 minutes, the chicken will usually be okay resting on the tray while the potatoes finish. I’ll walk you through everything I do in my tiny test kitchen, the little mistakes I learned from, and the exact quantities I use so you can recreate it at home.
Ingredients Needed for the Recipe
Below is a conversational ingredient guide — short, useful notes on each element. I’ve kept these descriptions practical: what each ingredient does and simple swap ideas.
- Chicken thighs – bone-in pieces give the most flavor and stay juicy when roasted; you can use boneless but they’ll cook faster.
- Potatoes – provide a starchy partner that roasts to golden crispness; Yukon Golds are my favorite for creamy interiors, Russets will get crispier edges.
- Olive oil – a drizzle helps conduct heat and crisp the skin; use extra-virgin for flavor or a neutral oil if you want less olive taste.
- Paprika – adds color and a gentle sweetness; smoked paprika brings a deeper, campfire note.
- Onion granules – concentrated savory flavor without the moisture of fresh onion; perfect for a dry rub.
- Garlic powder – gives baked garlic mellowness; if you prefer fresh garlic, mince and toss with the potatoes.
- Rosemary – woody, piney aroma that pairs beautifully with roasted potatoes.
- Thyme – adds a subtle earthy brightness and works well with chicken.
- Black pepper – freshly cracked is best for pop and aroma.
- Salt – essential for bringing out flavor; kosher salt is easy to control.
Now, for clarity and accuracy, here are the exact quantities I use when I make this batch (this is the recipe I tested repeatedly):
- 5 bone-in chicken thighs
- 750 g potatoes (about 1.6–1.7 lb)
- 2 teaspoons paprika
- 1 teaspoon onion granules
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper (or to taste)
- Salt to taste
- 1.5 tablespoons olive oil
Step-by-Step Instructions
I’ll walk you through the process exactly as I do it, including the small checks I make while the food cooks.
- Preheat and prep: Preheat your oven to 400°F (200°C). If your oven runs hot or cool, set it to the temperature that yields a reliably golden roast in your experience — ovens vary. Line a baking tray with foil or use a shallow roasting pan for easy clean-up.
- Make the dry seasoning: In a small bowl, mix the paprika, onion granules, garlic powder, dried rosemary, thyme, black pepper, and salt. This is the blend I tested. The paprika gives color, the onion and garlic powders add savory depth, and the herbs lift the aroma when they roast.
- Prepare the potatoes: Peel if you prefer, or scrub them well and leave the skins on for extra texture. Cut into bite-sized pieces — roughly uniform so they roast evenly. I aim for pieces about 1 to 1.5 inches. Rinse and drain, then toss the potatoes with about half the seasoning mix and half the olive oil. This coats the potatoes so they start browning early in the oven.
- Pat and oil the chicken: Pat each chicken thigh dry with paper towels. Moisture is the enemy of crisp skin; if the skin’s wet it steams instead of browns. Brush the remaining olive oil over the thighs and evenly sprinkle the rest of the seasoning, pressing it gently into the skin so it adheres.
- Arrange on the tray: Place the chicken thighs skin-side up and arrange the potatoes around and between them. Don’t overcrowd the pan — leave small gaps so hot air circulates and the skin crisps. If everything is jammed together the skin will soften and the potatoes will steam.
- Bake: Slide the tray into the preheated oven and bake for 40–45 minutes at 400°F (200°C). Start checking at 35 minutes if your chicken pieces are on the smaller side. You’re aiming for an internal temperature of 165°F (74°C) in the thickest part of the thigh; the juices should run clear. The potatoes should be tender when pierced with a fork and have golden, slightly crisp edges.
- Rest briefly: Remove the tray from the oven and let everything rest for 5 minutes. The juices redistribute and the internal temperature will plateau — don’t skip this; it makes the meat juicier. If the potatoes need a final crisp, pop them under a hot broiler for 1–3 minutes, watching closely so nothing burns.
- Serve: Transfer to a platter and sprinkle with a few fresh herb leaves if you like. I often squeeze a little lemon over the thighs for brightness right before serving — it cuts the richness nicely.
Timing notes from my kitchen: on my gas oven, 40 minutes is almost always perfect for medium-sized thighs and 1-inch potato pieces. If your thighs are very large or your potato chunks are bigger, add 5–10 minutes and check again. If you notice the chicken skin browning too quickly while the potatoes remain pale, loosely tent the chicken with foil for part of the bake and then remove the tent for the last 10 minutes to crisp.
Tips for Perfect Chicken and Potatoes
- Dry the skin thoroughly – I can’t stress this enough. I pat the thighs until the paper towel comes away fairly dry. That’s the single biggest trick for crispy skin.
- High heat works – 400°F (200°C) is the sweet spot I tested: hot enough to brown without drying the meat. Going higher will brown faster but risks drying if left too long.
- Uniform potato size – cut pieces that are consistent so they finish with the same doneness. If you want to cheat, parboil for 5–7 minutes to jumpstart the cooking, then roast to finish and crisp.
- Avoid overcrowding – crowded trays steam. If your pan is full, use two pans or roast in batches.
- Season in stages – seasoning some on the potatoes and some on the chicken makes each component sing on its own. The oil helps the spices adhere and promotes browning.
- Test the internal temperature – use an instant-read thermometer in the thickest part of the thigh (not touching bone). 165°F (74°C) is the safe target.
- Broil at the end if needed – for extra crunch, broil for 1–3 minutes at the end, eyes on it. That last minute can be transformative but also burns quickly.
- Rest meat like a pro – 5 minutes of resting is enough for thighs; you don’t want the potatoes to overcook, so this short rest is perfect.
Nutrition Information
Here’s the nutrition data from the recipe I tested (per serving):
- Calories: 395 kcal
- Fat: 13 g
- Carbohydrates: 27 g
- Protein: 42 g
Note: the original nutrition data did not list fiber, so I haven’t invented a number here. Potatoes contribute some fiber, especially with skins on — leaving the skins increases fiber and micronutrients like potassium and vitamin C. This dish is protein-forward thanks to the chicken, and by using a modest amount of oil it stays moderate in fat. If you want to reduce calories, use skinless thighs (they’ll lose some crispness but remain flavorful) or substitute half the potatoes with a lower-calorie vegetable like cauliflower florets.
Variations and Substitutions
I’ve tested and adapted this on busy weeknights and for small dinner parties. Here are ideas that actually worked in my kitchen.
- Boneless thighs – they cook faster (start checking at 25–30 minutes). Texture is slightly different — more uniform and less “bite against bone.”
- Frozen thighs – I recommend thawing first. If you must roast from frozen, expect to add time and verify the internal temp reaches 165°F (74°C).
- Sweet potatoes – swap in for a sweeter profile; they cook slightly faster than starchy potatoes, so cut a little larger or add a few extra minutes.
- Root vegetable mix – carrots, parsnips, and turnips can be mixed in with potatoes for variety; note that carrots and parsnips can brown faster, so keep sizes even.
- Different herbs and spices – try smoked paprika + cumin for a smokier, slightly spicy edge; lemon zest + oregano for a Mediterranean twist; or za’atar for a Middle Eastern vibe.
- Low-carb option – replace potatoes with cauliflower and roast the same way; cauliflower will brown differently but soaks up the seasoning nicely.
- Gluten-free / paleo – the base recipe is naturally gluten-free; ensure any seasoning blends are certified gluten-free if needed. Use coconut aminos instead of salt-heavy mixes if you’re adjusting sodium.
FAQs About Baked Chicken Thighs
Below are common questions I get when friends come over or DM me a photo of their tray coming out of the oven.
- Can I cook raw chicken and potatoes at the same time?Yes. Arrange the chicken and potatoes on the same tray, leaving space between pieces. Make sure the thickest part of the thighs reaches 165°F (74°C) before serving; if the potatoes aren’t done, remove the chicken and continue cooking the potatoes.
- What temperature and time should I bake chicken thighs and potatoes?Preheat the oven to 400°F (200°C) and bake for about 40–45 minutes. Check that the chicken’s internal temperature is 165°F (74°C) and the potatoes are tender.
- How do I get crispy chicken skin?Pat the chicken dry, rub with oil and seasoning, avoid overcrowding the pan, and bake at a high temperature (400°F). For extra crispiness, broil for 1–3 minutes at the end while watching closely.
- Can I use boneless or frozen chicken thighs instead?You can use boneless thighs, but they typically cook faster (check sooner). For frozen thighs, it’s best to thaw first; if cooking from frozen, increase baking time and verify the internal temp reaches 165°F (74°C).
- How should I store and reheat leftovers?Cool within 2 hours and store in an airtight container in the fridge for 3–4 days. Reheat in a 350°F oven until hot (or in a skillet to help re-crisp the skin). Microwaving is faster but may soften the skin.
- My potatoes are done but the chicken isn’t — what do I do?Remove the potatoes to a plate and keep them warm while the chicken finishes. If you prefer, raise the tray to a higher rack so heat concentrates on the chicken, or tent the potatoes with foil to prevent over-browning.
- The chicken skin browned unevenly. Why?Uneven skin browning usually comes from uneven oil or damp spots on the skin. Pat thoroughly dry and brush oil evenly. Also check that the chicken pieces are spaced out so hot air can circulate.
Conclusion and Serving Suggestions
This recipe is simple to pull together, with a predictable timeline: 5 minutes prep, 40–45 minutes in the oven, and a short rest. It’s the kind of one-pan meal that’s forgiving and family-friendly yet impressive enough for casual guests. The textures — crisp-edged potatoes, succulent dark meat, and the aroma of roasted herbs — make it a winner in my house.
Serving ideas I actually do at home:
- Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
- A spoonful of plain yogurt mixed with lemon and chopped herbs makes a quick dipping sauce.
- Steamed green beans or sautéed greens like spinach add color and a nutrient boost.
- Leftovers are great cold in salad or warmed up and shredded into tacos for a quick lunch.
Try this the next time you want an easy, reliable dinner that smells fantastic and requires very little babysitting. If you make it, tell me how you tweaked it — did you use smoked paprika, swap in sweet potatoes, or add a squeeze of lemon at the end? I’m always testing small changes and love hearing what works for other kitchens.
Baked Chicken Thighs and Potatoes
Ingredients
Method
- Make the seasoning by mixing the paprika, rosemary, garlic powder, onion granules, thyme, black pepper and salt. Set aside.
- Use a potato peeler to peel the potatoes and cut them into bite-size.
- Rinse the potatoes and drain. Add half of the seasoning, salt, and half of the olive oil to the potatoes. Mix till well combined.
- Pat the chicken thighs dry with paper towels. Brush the remaining half of the olive oil all over the chicken then sprinkle the remaining half of the seasoning all over the thighs. Pat the seasoning in to ensure that all sides of the chicken are covered.
- Arrange the seasoned chicken thighs in a baking tray then arrange the seasoned potatoes in the spaces between and around the chicken.
- Transfer the tray to the oven and bake chicken and potatoes for 40-45 minutes at 200C/400F until the thighs are cooked through to 165F internally.
- Take the tray out of the oven, and let the potatoes and chicken rest for 5 minutes. Serve and enjoy.