Chicken Thighs with Potatoes: A Hearty and Flavorful One-Pan Meal

Chicken Thighs with Potatoes is a classic, comforting dish that combines juicy, tender chicken thighs with perfectly roasted potatoes, all cooked together in one pan. This meal is ideal for busy weeknights or weekends when you want to make something simple yet satisfying. The combination of flavors from the chicken, potatoes, and herbs will fill your kitchen with delicious aromas, making it a family favorite.

In this article, we will guide you through the basic recipe, share advanced cooking techniques, provide storage tips, and discuss dietary adaptations. Whether you’re making it for the first time or trying to elevate it, you’ll find everything you need here.

For more easy chicken dinner ideas, check out Chicken Dinner Recipes on Allrecipes and One-Pan Chicken Dinners on Taste of Home.

Basic Recipe: Ingredients and Instructions

Chicken Thighs with Potatoes Recipe

Author: Jennifer Mitchell
Total Time: 55 minutes
Yield: 4 servings
Diet: Gluten Free

Print Recipe

Description

This one-pan Chicken Thighs with Potatoes recipe combines juicy, crispy chicken thighs with tender, flavorful potatoes. The dish is seasoned with aromatic herbs and spices, making it the perfect meal for a comforting weeknight dinner. The potatoes absorb all the savory flavors from the chicken, resulting in a mouthwatering meal that’s both easy to make and incredibly satisfying.

Ingredients

Bone-in, Skin-on Chicken Thighs: 6 pieces (about 1.5 to 2 pounds)
Yukon Gold Potatoes (or Baby Potatoes): 4-5 medium-sized, cut into 1-inch cubes or halves
Olive Oil: 2 tablespoons
Garlic (Minced): 4 cloves
Fresh Rosemary (Chopped): 2 tablespoons
Fresh Thyme (Chopped): 1 tablespoon
Paprika: 1 teaspoon
Onion Powder: 1 teaspoon
Dried Oregano: 1 teaspoon
Salt: 1 teaspoon (or to taste)
Black Pepper: 1/2 teaspoon (or to taste)
Lemon Juice: 1 tablespoon (optional for added flavor)
Lemon Zest: 1 teaspoon (optional for a fresh zest)
Fresh Parsley (Chopped): 2 tablespoons (for garnish)

Instructions

Preheat the oven:
Preheat the oven to 400°F (200°C).
Prepare the chicken thighs:
Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, onion powder, dried oregano, and a bit of the fresh rosemary and thyme. Drizzle olive oil over the chicken.
Prepare the potatoes:
Wash and cut the potatoes into 1-inch cubes or halves. In a large bowl, toss the potatoes with olive oil, minced garlic, the remaining fresh rosemary, thyme, salt, and pepper.
Sear the chicken thighs:
In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs, skin side down, and cook for 4-5 minutes, or until the skin is crispy and golden brown. Flip the chicken thighs and cook for another 2 minutes on the other side.
Add the potatoes:
Once the chicken is seared, arrange the seasoned potatoes around the chicken thighs in the skillet. Squeeze the lemon juice over the chicken and potatoes, and sprinkle with lemon zest if using.
Bake the dish:
Transfer the skillet to the preheated oven. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. If you want extra crispy skin, broil for an additional 2-3 minutes.
Serve:
Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy with your favorite side dish or simply on its own!

Notes

Potato Varieties: Yukon Gold potatoes are great for roasting, but you can also use baby potatoes, russet potatoes, or red potatoes for this recipe.
Storage: Leftover chicken and potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Add-ins: Feel free to add vegetables like carrots or bell peppers to the dish for more flavor and color.
Oven-safe Skillet: If you don’t have an oven-safe skillet, you can transfer the chicken and potatoes to a baking dish after searing.

Prep Time: 10 minutes
Cook Time: 45 minutes (including searing and baking)
Category: Main Course
Method: Oven-baked, Skillet-seared
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with a serving of potatoes
Calories: 450
Sugar: 2g
Sodium: 650mg
Fat: 23g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 32g
Cholesterol: 105mg

Keywords: Chicken Thighs with Potatoes

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Potatoes: Peel the potatoes and cut them into wedges. Place the potato wedges in a large mixing bowl. Drizzle with olive oil and toss with garlic powder, onion powder, paprika, salt, and pepper. Make sure the potatoes are well-coated with the seasoning mixture.
Season the Chicken Thighs: Pat the chicken thighs dry with paper towels to remove excess moisture. Rub the chicken thighs with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and dried thyme. If desired, you can also rub the chicken with a little butter for extra flavor and crispiness.
Arrange the Chicken and Potatoes: On a large baking sheet or in a roasting pan, arrange the seasoned chicken thighs and potato wedges. Place the chicken thighs skin-side up to help them crisp up during cooking. Spread the potatoes evenly around the chicken.
Bake the Dish: Bake in the preheated oven for about 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender and golden brown. Halfway through, you can toss the potatoes or turn the chicken for even cooking.
Garnish and Serve: Once the chicken and potatoes are cooked, remove the pan from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges for an added burst of freshness.

Advanced Techniques for Chicken Thighs with Potatoes

1. Add Vegetables for Extra Flavor:

You can add extra vegetables like carrots, onions, or bell peppers to the pan. These veggies will roast along with the chicken and potatoes, soaking up all the savory flavors from the chicken, creating a delicious one-pan meal.

2. Make the Chicken Crispy:

To ensure the chicken thighs have crispy skin, make sure the skin is dry before seasoning. You can also broil the chicken for the last 5-7 minutes of cooking, watching closely to avoid burning.

3. Marinate the Chicken:

For a deeper flavor, marinate the chicken thighs in a mixture of olive oil, lemon juice, garlic, herbs, and spices for about 30 minutes to a few hours before baking. This adds additional depth to the flavor and makes the chicken more tender.

4. Use Baby Potatoes:

For a different texture, try using baby potatoes instead of regular potatoes. These small potatoes will roast faster and have a creamier texture inside while still getting crispy on the outside.

5. Experiment with Different Herbs:

While thyme is a great option, feel free to experiment with other herbs like rosemary, oregano, or sage. These herbs will infuse the chicken and potatoes with unique flavors.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

How to Store:

Store any leftover Chicken Thighs with Potatoes in an airtight container in the refrigerator for up to 3-4 days. Let the dish cool to room temperature before storing it.

Freezing Tips:

This dish can be frozen for up to 2-3 months. Let the chicken and potatoes cool completely before transferring them to a freezer-safe container. To reheat, thaw the dish overnight in the refrigerator and bake it in the oven at 350°F (175°C) until heated through, for about 15-20 minutes.

Reheating Tips:

To reheat, you can warm the chicken and potatoes in the oven at 350°F (175°C) for about 10-15 minutes. Alternatively, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Dietary Adaptations and Substitutions

Gluten-Free:

This recipe is naturally gluten-free as it doesn’t include any wheat-based products. However, if you’re using pre-packaged seasonings, check to ensure they are gluten-free.

Low-Carb/Keto-Friendly:

For a low-carb or keto-friendly option, replace the potatoes with cauliflower florets or turnips. These vegetables will give you the same roasted texture with fewer carbs.

Dairy-Free:

This dish is dairy-free if you skip the optional butter or use a dairy-free butter substitute. The rest of the ingredients are naturally dairy-free.

Paleo-Friendly:

For a paleo version, simply omit the butter or use ghee as a substitute. The rest of the ingredients, including the chicken and potatoes, are compliant with paleo diets.

Vegetarian:

To make this dish vegetarian, substitute the chicken thighs with roasted vegetable patties or plant-based protein. You can still keep the roasted potatoes and veggies as a flavorful side.

FAQs About The Recipe

1. Can I use boneless, skinless chicken thighs instead of bone-in?

Yes, you can substitute boneless, skinless chicken thighs. However, they will cook faster—about 25-30 minutes in the oven—so be sure to check for doneness.

2. Can I use other vegetables instead of potatoes?

Yes! Feel free to use sweet potatoes, butternut squash, or even parsnips for a unique twist. These vegetables also roast beautifully and pair well with the chicken.

3. Can I make this dish ahead of time?

Yes, you can prepare the chicken and potatoes up to the point of baking. Simply store everything in the refrigerator until you’re ready to cook. When you’re ready, bake as instructed.

4. How do I get the chicken skin crispy?

To ensure crispy skin, make sure the chicken skin is dry before seasoning and baking. You can also broil the chicken for the last 5-7 minutes of cooking for a golden, crispy finish.

5. Can I cook this dish in a slow cooker?

Yes, you can cook this dish in a slow cooker. Layer the chicken and potatoes in the crockpot, adding the seasonings and a bit of chicken broth. Cook on low for 6-8 hours or high for 3-4 hours. Keep in mind that the skin won’t be as crispy as when baked in the oven.

Conclusion & Final Thoughts

Chicken Thighs with Potatoes is a simple, satisfying, and flavorful one-pan meal that is perfect for busy nights when you want something hearty and comforting. The crispy chicken paired with tender, roasted potatoes is a combination that never fails. Whether you stick to the classic version or experiment with different vegetables and seasonings, this recipe is easy to customize and sure to please everyone at the dinner table.

Chicken Thighs with Potatoes: A Hearty One-Pan Comfort Meal