There’s something magical about roasted chicken thighs and potatoes—simple, comforting, and packed with flavor. It’s the kind of meal that feels like a warm hug after a long day, and trust me, I’ve made this dish more times than I can count. My love for it started years ago when I was scrambling to put dinner on the table after work. I tossed everything onto a sheet pan, popped it in the oven, and voilà—golden, crispy chicken thighs nestled beside tender, garlicky potatoes. It was love at first bite. Now, it’s my go-to weeknight hero, and I’m convinced it’ll be yours too.
Why You’ll Love This Roasted Chicken Thighs and Potatoes Recipe
Oh, where do I even start? This dish is my kitchen MVP—the one I turn to when I need something delicious without the fuss. Here’s why you’ll fall for it too:
- Quick & Easy: Just toss everything on a sheet pan and let the oven do the work. Dinner’s ready in under an hour!
- Flavor Bomb: Crispy skin, juicy chicken, and potatoes soaked in all those glorious juices—it’s a match made in heaven.
- Weeknight Savior: Minimal prep, minimal cleanup. Perfect for those “I can’t even” evenings.
- Crowd-Pleaser: Picky eaters? Never met them. This one wins over everyone at my table.
Seriously, once you try it, you’ll wonder how you ever lived without this combo. It’s that good.
Ingredients for Roasted Chicken Thighs and Potatoes
Gathering the right ingredients is half the battle with this recipe—but don’t worry, it’s all super simple stuff. Here’s what you’ll need to make my go-to roasted chicken thighs and potatoes:
- 4 bone-in, skin-on chicken thighs: Trust me, the skin is where all that crispy magic happens. Leave it on!
- 4 cups potatoes, cut into 1-inch cubes: Yukon Golds are my favorite here—they get golden and creamy inside.
- 2 tbsp olive oil: Nothing fancy, just enough to get everything shiny and crisp.
- 1 tsp salt: I use kosher salt for better flavor distribution.
- 1 tsp black pepper: Freshly ground if you can—it makes a difference.
- 1 tsp garlic powder: Because what’s roast chicken without garlic?
- 1 tsp paprika: This gives everything that gorgeous golden color.
That’s all! Well, except for maybe a little patience while the oven works its magic. I told you it was simple!
How to Make Roasted Chicken Thighs and Potatoes
Alright, let’s get down to business! This recipe is so simple, you’ll laugh at how delicious it turns out. I’ve made this dozens of times, and here’s exactly how I do it—step by step, no fancy tricks needed.
Step 1: Preheat and Prepare
First things first: crank that oven to 400°F (200°C). While it heats up, grab your potatoes and chop them into those perfect 1-inch cubes. No need to be precise—rustic chunks work just fine! This is when I usually take the chicken thighs out of the fridge too, letting them sit for a few minutes to take the chill off. Cold chicken straight into the oven? Not in my kitchen!
Step 2: Season and Arrange
Now for the fun part! Toss those potato cubes with olive oil, salt, pepper, garlic powder, and paprika in a big bowl—get your hands in there and coat every piece. For the chicken, I just pat it dry (crispy skin secret!) and sprinkle the same seasonings right over the top. Arrange everything on a baking sheet with the chicken skin-side up and potatoes in a single layer around them. Crowding is bad, but a little cozy is fine—they’re friends!
Step 3: Roast to Perfection
Pop that tray in the oven and let the magic happen! In about 35-40 minutes, you’ll have golden, crispy chicken thighs and tender potatoes. How do you know it’s done? The chicken skin should be crackly, the juices should run clear when you poke the thickest part, and the potatoes should be fork-tender. If you’re feeling fancy, broil for 2-3 minutes at the end for extra crispiness—just don’t walk away! For more juicy chicken tips, check out this guide.
That’s it! Now try not to burn your fingers sneaking tastes straight from the pan—I speak from experience.
Tips for Perfect Roasted Chicken Thighs and Potatoes
Listen, I’ve burned my fair share of chicken thighs in pursuit of perfection—so let me save you the trouble with my hard-earned kitchen wisdom. First up, dry those chicken thighs before seasoning. Wet skin equals soggy skin, and nobody wants that. A quick pat with paper towels makes all the difference. Second, don’t skimp on the oil for the potatoes—it helps them crisp up beautifully instead of sticking to the pan. And here’s my secret weapon: broil for the last 2-3 minutes if you want that skin extra crunchy. Just watch it like a hawk—things go from golden to charcoal real fast!
Another trick? Let the chicken rest for five minutes after roasting. I know, I know—it’s tempting to dive right in, but those juices need time to redistribute. And if your potatoes aren’t browning? Give ‘em a quick stir halfway through—sometimes they just need a little encouragement. Trust me, these small touches turn good roasted chicken and potatoes into something truly unforgettable. Now go forth and roast like a pro!
Serving Suggestions for Roasted Chicken Thighs and Potatoes
Now, let’s talk about turning this simple dish into a full-on feast! My roasted chicken thighs and potatoes are pretty darn delicious on their own, but sometimes I like to dress them up. A crisp green salad with lemon vinaigrette cuts through the richness perfectly—just toss some arugula with lemon juice, olive oil, and a pinch of salt. Or try roasted veggies like carrots or Brussels sprouts—they cook at the same temperature, so you can pop them on another tray. For extra garlic lovers (hi, that’s me!), these garlic roasted potatoes make a fantastic companion. And don’t forget a sprinkle of fresh parsley or chives at the end—it adds that pop of color and freshness that makes everyone think you’re a gourmet chef!
Storage and Reheating Instructions
Okay, let’s talk leftovers—because trust me, you’ll want to save every last bite! I store my roasted chicken thighs and potatoes in an airtight container in the fridge, where they’ll stay good for 3-4 days. The key? Keep them together! Those potatoes soak up any leftover chicken juices and taste even better the next day. For reheating, I pop them on a baking sheet at 375°F for about 10 minutes—just enough to crisp the skin back up without drying out the chicken. Microwaving works in a pinch too, but fair warning: you’ll lose that gorgeous crispiness. Pro tip: If the potatoes seem dry, drizzle a tiny bit of olive oil before reheating. You’ll thank me later!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each serving of these roasted chicken thighs and potatoes (and yes, I definitely lick the plate clean every time). Per serving, you’re looking at about 450 calories, with 20g of fat (5g saturated), 35g of protein, and 30g of carbs. There’s also a good hit of potassium and iron in there—see? It’s practically health food! Just keep in mind these numbers are estimates based on average ingredients—your exact amounts might vary a smidge depending on potato size or how generous you are with that olive oil. But let’s be real: when something tastes this good, who’s counting?
Frequently Asked Questions
Can I use boneless chicken thighs instead?
You absolutely can—but hear me out first! Bone-in thighs stay juicier and more flavorful during roasting. If you go boneless, reduce the cooking time by 5-10 minutes since they’ll cook faster. And don’t skip the skin—that crispy goodness is non-negotiable in my book!
What potatoes work best for roasting?
I swear by Yukon Golds—they get creamy inside while staying sturdy enough to roast. Russets work too, but they can get mealy. Red potatoes hold their shape nicely but don’t crisp up as well. Pro tip: cut them evenly so everything cooks at the same rate!
How do I know when the chicken is done?
Look for golden skin, juices running clear (not pink!), and an internal temp of 165°F at the thickest part. But honestly? After making this weekly for years, I just wiggle the thigh—if it moves easily in the joint, it’s done!
Can I add other veggies to the pan?
Oh yes! Carrots, Brussels sprouts, or onions roast beautifully alongside. Just cut them similar in size to the potatoes so they cook evenly. Avoid watery veggies like zucchini though—they’ll steam instead of roast.
Why are my potatoes sticking to the pan?
Two likely culprits: not enough oil or overcrowding. Give those spuds space to breathe and make sure they’re nicely coated in oil. A quick shake halfway through roasting helps too—just don’t disturb that crispy chicken skin!
Roasted Chicken Thighs and Potatoes
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, and paprika.
- Arrange the chicken thighs and potatoes on a baking sheet in a single layer.
- Roast for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Serve hot.