🍽️ Oven-Baked Chicken Thighs with Potatoes
Ingredients:
-
4–6 bone-in, skin-on chicken thighs (or boneless if you prefer)
-
1½ lbs potatoes, chopped into 1- to 2-inch chunks (Yukon Gold or red potatoes work great)
-
2–3 tbsp olive oil
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp dried thyme or rosemary
-
Salt & pepper to taste
-
Optional: squeeze of lemon juice, fresh parsley for garnish
🔥 Instructions:
1. Preheat Oven:
-
Set to 425°F (220°C). Line a baking sheet or roasting pan with parchment or foil for easy cleanup.
2. Prep Chicken:
-
Pat chicken thighs dry with paper towels.
-
Rub with 1 tablespoon olive oil, then season with half the spice mix: paprika, garlic powder, onion powder, thyme, salt, and pepper.
3. Prep Potatoes:
-
In a bowl, toss chopped potatoes with remaining olive oil and the rest of the spice mix.
-
Spread potatoes in a single layer on the pan.
4. Assemble:
-
Nestle chicken thighs skin-side up among the potatoes.
-
(Optional: drizzle a little extra olive oil or lemon juice over everything.)
5. Bake:
-
Bake uncovered for 40–50 minutes, until:
-
Chicken is golden and internal temp is 165°F (74°C)
-
Potatoes are fork-tender and browned
-
-
Optional: Broil the last 3–5 minutes to crisp up the skin and edges.
6. Rest & Serve:
-
Let rest 5 minutes.
-
Garnish with fresh parsley or herbs if desired.
-
Serve straight from the pan!
🧄 Add-Ins (Optional but Delicious):
-
Toss in garlic cloves (whole, unpeeled) for roasted garlic
-
Add carrot chunks, onions, or Brussels sprouts to roast with the potatoes
-
Sprinkle with parmesan just before serving for extra flavor
🔄 Variations:
-
Use sweet potatoes or baby potatoes for a twist
-
Swap spices for Cajun, Italian, or lemon-herb blends
-
Make it creamy: add a few dollops of sour cream or tzatziki on the side
Would you like a sheet pan meal version with veggies, a slow cooker twist, or a spicy BBQ or honey garlic variation?
