This delicious Chicken Thighs with Potatoes recipe is hearty, comforting, and loaded with flavor. An easy one-pan meal that only takes 10 minutes to prepare. A great dinner option for busy weeknights with your family.
I have many recipes that fit these criteria. Some examples include Sheet Pan Chicken and Vegetables, and Chicken Cauliflower Rice. I will definitely add this Chicken Thighs with Potatoes recipe to the rotation!
I have many recipes that fit these criteria. Some examples include Baked Chicken with Brussels Sprouts, and Chicken Cauliflower Rice. I will definitely add this Chicken Thighs with Potatoes recipe to the rotation!
What I love most about this chicken dinner is that it only requires two main ingredients (minus the marinade). The chicken is perfectly tender with a crispy skin, and the potatoes soak up all the incredible flavor of the sauce.
How To Make Chicken Thighs with Potatoes
Ingredients
- Chicken thighs — I prefer to use bone-in, skin-on chicken thighs. Feel free use boneless skinless chicken breasts for this recipe. Just make sure to adjust the cooking time accordingly.
- Potatoes — I like small baby potatoes for this recipe. But you use whatever variety of potatoes you have on hand. Just be sure to cut them evenly and relatively small.
- Olive oil — Extra virgin olive oil is my go-to, but any neutral cooking oil will work.
- Balsamic vinegar — The balsamic vinegar adds so much depth and balances all the flavors.
- Garlic — I use about 4 garlic cloves, but you can certainly add more to your liking!
- Seasonings — The seasoning mix has smoked paprika, garlic powder, onion powder, cumin, coriander, and salt and pepper to taste.
- Fresh parsley — A sprinkle of fresh parsley before serving adds a nice fresh note.
Instructions
- Before you begin, preheat the oven to 400°F.
- Dry the chicken thighs and potatoes well with a paper towel.
Prepare the sauce and season the chicken:
- In a small bowl, mix olive oil, balsamic vinegar, garlic and the spices. Then, mix it well to combine.
- Place the chicken in a casserole or baking dish or a sheet pan and drizzle the marinade evenly on top of it and toss.
Add the potatoes and bake:
- Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce.
- Position the potatoes around and between the chicken, and not on top. If you place them on top, the chicken skin will steam and get soggy instead of crispy.
- Place the dish into your preheated oven and bake uncovered for 50-60 minutes.
- Broil for an additional 3-5 minutes to get an even crisper chicken skin.
Rest and serve:
- Allow the chicken thighs with potatoes to rest for at least 5 minutes before serving.
- Garnish with fresh parsley and enjoy!
Expert Tips
- I always preheat the oven before I start preparing this dish. A hot oven will ensure that the chicken cooks evenly and the skin gets deliciously crispy.
- I like to pat dry my chicken and potatoes with a paper towel. If there’s too much moisture, they’ll steam and won’t get crispy.
- I recommend using a meat thermometer to check the internal temperature of the chicken. You perfectly cook chicken thighs when they reach 165°F.
How To Store Leftovers
- To Store: Transfer the leftovers to an airtight container, and refrigerator for 3 to 4 days. I prefer glass containers because they don’t stain and they’re easier to clean.
- To Freeze: I don’t recommend freezing this dish, as the potatoes won’t hold their texture when they thaw. If you’d like, you can freeze just the chicken in a freezer-safe container or bag for up to 3 months.
- To Reheat: I like to reheat the leftovers in the oven, so the skin stays nice and crispy. You can also cut the meat off the bone and heat it in a skillet on the stovetop.
What To Serve with Roasted Chicken Thighs with Potatoes
- A side salad: To balance things out, I like to pair this easy baked chicken dish with a fresh arugula salad and simple homemade vinaigrette. This easy broccoli salad or quick red cabbage salad would also be delicious!
- Warm bread: A piece of crispy, toasted garlic bread is my absolute favorite with this meal. Also incredible with warm low-carb dinner rolls.
Recipe Variations
- Lemon: If you love fresh lemon as much as I do, you’ll definitely want to try this dish with a lemon marinade. Swap the balsamic vinegar for fresh lemon juice and add your favorite fresh herbs and top wit lemon zest.
- Spicy: I recommend mixing in Italian seasoning, red pepper flakes or cayenne pepper to the marinade.
- Cheesy: I like to add a sprinkle of parmesan cheese just before I put it under the broiler to create a golden crust on top.
Recommended Tools
- Baking dish: This easy, one-pan meal comes together in a 9×13 oven-safe casserole or baking dish.
- Meat thermometer: It’s the best way to check if the chicken is done.
- Small bowl: You’ll need a small bowl to mix the marinade for the chicken.
Frequently Asked Questions
Yes, chicken thighs and drumsticks are both considered dark meat. I love chicken thighs for dishes like this because they are so tender and flavorful.
Yes, you can certainly use boneless skinless chicken thighs in this recipe. Boneless, skinless thighs cook faster, so cut potatoes smaller and adjust cooking time.
Absolutely! Feel free to customize the vegetables to your family’s liking. I like to use hearty veggies that will stand up to the cooking time, like sweet potatoes, cauliflower, carrots, or even a veggie medley.
More Delicious Chicken Thighs Recipes
Chicken Thighs with Potatoes
Ingredients
- 6 chicken thighs with skin and bone
- 1 pounds baby potatoes halved
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 4 garlic cloves minced
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon coriander
- Salt and black pepper to taste
- Freshly chopped parsley
Instructions
- Preheat oven to 400°F. Dry the chicken thighs and potatoes with a paper towel and place on a 9×13 oven-safe casserole/baking dish.
- In a small bowl, mix olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper. Mix well to combine.
- Drizzle the marinade over the chicken in the baking dish.
- Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce. Position the potatoes around or between the chicken, making sure not to place them on top. If you put the potatoes on top, the chicken skin may steam and become soggy, instead of being crispy.
- Bake uncovered for 50-60 minutes until the potatoes are fork tender and the chicken is cooked through.
- Broil for an additional 3-5 minutes to achieve an even crispier chicken skin with a golden-brown color.
- Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.
Tips
- Be sure to preheat the oven so the chicken cooks evenly and the skin gets crispy.
- Dry the chicken and potatoes with a paper towel before seasoning them.
- Cut the potatoes into the same-sized pieces so they cook evenly.
- Use a meat thermometer to check the internal temperature of the chicken for 165°F.
- Allow the chicken time to rest before serving so the juices can redistribute.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
lori prince says
i have boneless, skinless thighs. how long would i cook these?
Olivia says
It’s about 25-30 minutes.
Joanne says
I made this chicken and potatoes recipe. It was so easy, quick and delicious! I look forward to discovering more of your recipes!
Olivia says
I’m thrilled to hear that you enjoyed the chicken and potatoes recipe! It’s always fantastic to hear that a dish turned out well and was enjoyed. 😊 I’m excited for you to explore more of my recipes, and I hope you find many more delicious dishes to enjoy.