Juicy baked chicken thighs roasted alongside tender potatoes is the sort of dinner I fall back on again and again. It’s warm, forgiving, and the kind of food that fills the kitchen with a cozy, savory smell — olive oil, paprika, garlic and herbs drifting through the house. I’ve made variations of this dish on busy weeknights and quiet Sundays, and every time the beginning is the same: a quick seasoning mix, a hot oven, and a single baking tray to clean at the end.
I remember the first time I roasted chicken thighs and potatoes together: the skin crackled as it hit the hot pan, the potatoes soaked up those meaty juices and became golden at the edges. That first week it didn’t look pretty — the potatoes were overcrowded and steamed rather than roasted — but the flavors were there. Since then I’ve tested temperatures, spacing, and seasoning ratios until this version is consistent and straightforward: skin-on, bone-in thighs for flavor, a simple spice blend, and potatoes cut to roughly one-bite pieces so they cook through in the same time as the chicken.
Ingredients Needed for the Recipe
Below are the measured ingredients used in the recipe as I tested it, followed by quick ingredient notes so you know what each item does and substitutions to try.
- 5 bone-in chicken thighs (skin-on)
- 750 g potatoes (about 1.6 lb), peeled or scrubbed if leaving skin on
- 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 freshly cracked black pepper (or to taste)
- Salt (to taste)
- 1.5 tablespoons olive oil
Quick ingredient notes (conversational, for swaps and flavor tips):
- Chicken thighs – the workhorse: bone-in, skin-on gives you the most flavor and a richer mouthfeel; you can use boneless if you’re short on time but reduce cooking time slightly and watch for dryness.
- Potatoes – I usually use Yukon Gold or red potatoes for a buttery texture; sweet potatoes work too if you want a sweeter, more nutrient-dense option.
- Paprika – brings color and a mild smoky-sweet note; smoked paprika gives a deeper flavor if you like it.
- Onion granules – concentrated onion flavor without chopping; substitute a small chopped onion if you prefer fresh.
- Garlic powder – gives that mellow garlic backbone; fresh minced garlic can burn in the oven if placed directly on the skin, so add towards the end if using fresh.
- Rosemary & Thyme – classic roast herbs; use fresh if available (roughly triple the amount of dried).
- Black pepper & salt – essential for balance; salt is the real flavor booster here.
- Olive oil – helps the skin crisp and keeps the potatoes from drying out; you can use a high smoke point oil if you’re broiling at the end.
- Optional additions – a squeeze of lemon after roasting, a handful of chopped parsley for brightness, or a few cloves of whole roasted garlic for sweetness.
Step-by-Step Cooking Instructions
Prep time: about 5 minutes. Cook time: 40–45 minutes at 200°C / 400°F. Total time: roughly 45 minutes. Yield: about 5 servings. Equipment: rimmed baking tray or sheet pan, mixing bowl, meat thermometer, sharp knife, paper towels.
- Preheat your oven to 200°C (400°F). Make sure the rack is in the middle of the oven so heat circulates evenly.
- Make the seasoning: in a small bowl mix the paprika, dried rosemary, garlic powder, onion granules, thyme, black pepper and a good pinch of salt. This is the blend I always use — it’s simple but balanced.
- Prepare the potatoes: peel if you like (I sometimes leave the skins on for texture), then cut into bite-size pieces — about 1 to 1.5 inches. If the potatoes are different sizes, cut the larger ones a bit bigger so everything finishes together.
- In a bowl, toss the potatoes with about half the seasoning and half the olive oil. This first coating gives the potatoes flavor and helps them brown instead of steam. If you notice the potatoes look pale and dry, add a little more oil — moisture is needed to carry the seasoning and promote browning.
- Pat the chicken thighs very dry with paper towels — this is key. Wet skin won’t crisp. Brush the remaining olive oil all over the thighs, then rub the remaining seasoning into the skin and under the skin where possible. I always try to get some seasoning under the skin at the thinnest point near the breast to season the meat.
- Arrange the chicken thighs skin-side up on a rimmed baking tray, leaving space between each piece. Scatter the seasoned potatoes around and between the thighs so they get some chicken juices as the meat roasts. Don’t overcrowd the pan — give each piece breathing room so air can circulate and the skin crisps.
- Transfer to the oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. The potatoes should be tender and golden at the edges. If your pieces are small or the skin looks browned early, check the temp sooner — oven times vary.
- Optional finish: if the skin isn’t as crispy as you like, move the tray to the top rack and broil for 1–3 minutes while watching closely — it can go from golden to burnt very quickly.
- Remove from the oven and let everything rest for 5 minutes. Resting helps the juices redistribute in the chicken and prevents them from spilling out when you cut into a thigh.
- Serve warm, finishing with a squeeze of lemon or a scattering of fresh parsley if you like brightness. I usually serve this with a simple green salad or steamed greens and a drizzle of any pan juices left on the tray.
What to watch for and troubleshooting during cooking:
- If the potatoes are browning too fast while the chicken is undercooked, toss them and move larger chunks to a cooler part of the tray, or loosely tent the chicken with foil to slow browning.
- If the chicken is done but the skin is still soft, remove the potatoes and broil the chicken only for a minute or two.
- If the tray looks too crowded and steam is building up, transfer half the potatoes to a second tray and finish both in the oven — better to roast in two batches than to end up with soggy potatoes.
Tips for Perfectly Crispy Chicken
- Pat dry: I can’t stress this enough — dry skin crisps. Use paper towels and press gently but thoroughly.
- Season under the skin: slipping a finger under the skin and rubbing a little seasoning on the meat adds depth of flavor and prevents everything tasting like just the surface.
- High heat is forgiving here: 200°C / 400°F gives you golden skin and cooked-through thighs without drying out the meat, but keep an eye on the potatoes.
- Avoid overcrowding: space between thighs lets the hot air circulate and gives you that roast texture. If you crowd, the skin steams and stays soft.
- Use a meat thermometer: visual cues can lie. An internal temperature of 165°F (74°C) at the thickest part confirms safety and juiciness.
- Broil at the end if needed: I only broil for a minute or two to crisp up stubborn spots — watch the pan closely.
- Rest before serving: that five-minute rest collects the juices and keeps the meat moist. The potatoes will also firm up slightly and be easier to plate.
Variations and Customizations
This recipe is a framework. Over the years I’ve adapted it depending on what’s in the fridge and the season.
- Sweet potato swap: use chunky-cut sweet potatoes but cut them a little larger than regular potatoes so they don’t overcook and turn mushy.
- Air fryer method: cook at 200°C (400°F) for 20–25 minutes, shaking the basket once midway; use slightly smaller thighs or adjust time so everything finishes together.
- Slow cooker version: brown the thighs first in a skillet for color, then add potatoes and seasoning to the slow cooker and cook on low for 4–5 hours. You won’t get crispy skin, but the flavors are great and it’s hands-off.
- Seasoning swaps: try lemon-pepper with a sprinkle of lemon zest after roasting, or an Asian-inspired glaze of soy, honey and garlic for the last 10 minutes (add the glaze later so it doesn’t burn).
- Vegetable additions: carrots, parsnips, and Brussels sprouts roast well with the potatoes if cut to a similar size; add quick-cooking items like green beans in the last 10–15 minutes.
- For a cheesy twist: add grated Parmesan over the potatoes in the last 10 minutes of roasting so it melts and crisps.
For a cheesy, savory variation try our baked garlic Parmesan chicken and potatoes for an extra-crispy, flavor-packed finish.
If you prefer a full meal on one tray, consider a sheet-pan version like our one-pan garlic herb chicken with potatoes and green beans.
For an Asian-inspired seasoning option, try the flavors from our easy soy garlic chicken thighs as an alternative marinade.
Nutrition Information
Per serving (approximate): 395 kcal, 42 g protein, 27 g carbohydrate, 13 g fat. Chicken thighs give you a generous amount of protein and fat that helps with satiety, while potatoes contribute complex carbs and potassium. Swapping in sweet potatoes increases vitamin A and fiber. Add seasonal vegetables to boost fiber, vitamins, and color on the plate.
Frequently Asked Questions
- Can I roast potatoes and chicken thighs together? Yes — arrange bone-in, skin-on chicken thighs and potatoes in the same baking tray with a bit of space between pieces. The chicken juices will flavor the potatoes as they roast. Bake at 200°C/400°F until the chicken reaches 165°F internally (about 40–45 minutes).
- What oven temperature and cooking time should I use? Use 200°C (400°F) and roast for about 40–45 minutes. Check that the chicken thighs reach an internal temperature of 165°F (74°C). Let rest 5 minutes before serving.
- How do I get perfectly crispy chicken skin? Pat the thighs very dry, brush with oil, and rub in the seasoning so the skin is exposed and not soggy. Avoid overcrowding the pan, roast at a high temperature (200°C/400°F), and if needed, broil for 1–3 minutes at the end to finish crisping — watch closely to prevent burning.
- Can I substitute sweet potatoes or use frozen potatoes? Yes — sweet potatoes work well but cook faster and get softer, so cut them a bit larger or add them partway through roasting. For frozen potatoes, thaw and pat dry first (or they may steam instead of roast). For low-carb swaps, try cauliflower florets tossed in oil and seasoning.
- How should I store and reheat leftovers? Cool and refrigerate within 2 hours in an airtight container for 3–4 days. Reheat in a 175–180°C (350°F) oven for 10–15 minutes to restore texture (or microwave for a quicker option, though the skin will lose crispness).
- My potatoes are undercooked but the chicken is done — what now? Remove the chicken to rest and continue roasting the potatoes for 5–10 more minutes until tender and golden. If you’re in a hurry, parboil the potatoes for 5 minutes before roasting next time so they finish at the same time as the thighs.
- Can I use boneless thighs or chicken breasts? You can, but boneless thighs and breasts will cook faster and can dry out if left too long. Reduce cooking time and check internal temperature sooner — 160–165°F depending on cut — and consider brining or marinating to keep breasts juicy.
Conclusion and Serving Suggestions
This baked chicken thighs and potatoes recipe is the kind of dependable family meal I rely on when I want something straightforward but satisfying. It’s forgiving, easy to scale, and a great canvas for seasonal ingredients and different spice profiles. Expect crisp edges on the potatoes, rich, golden skin on the chicken, and a kitchen that smells like comfort.
Serve with a crisp green salad and a simple vinaigrette to cut through the richness, or spoon a bit of plain yogurt mixed with lemon and garlic over the chicken for a bright contrast. Need side ideas? Check our guide on what to serve with chicken thighs for salads, veggies, and starch pairings that complement this dish.
If you make this, give it a little twist and tell me how it went — which potato you used, whether you broiled at the end, or if you tried the Asian glaze. I test recipes until they’re reliable, and your notes help make the dish even better in the next go-round.
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. If you prefer not to peel the potatoes, rinse them well to get rid of any dirt on the skin before cutting them into pieces.
- 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. Don't overcrowd the baking tray. Leave a bit of space between the chicken and potatoes.
- 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.