Oven-Baked Chicken Thighs with Potatoes – Crispy, Juicy & Flavor-Packed

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If you’re looking for a one-pan dinner recipe that’s comforting, flavorful, and easy to make, this Oven-Baked Chicken Thighs with Potatoes will become your new favorite! With juicy chicken, golden roasted potatoes, and fragrant herbs, this dish is hearty, wholesome, and perfect for busy weeknights or family dinners.

The best part? It all comes together in one baking dish—less cleanup, more flavor!

 Prep & Cook Time

  • Prep Time: 10 minutes

  • Cook Time: 40 minutes

  • Total Time: 50 minutes

 Servings

  • Serves: 4

 Ingredients

  • 6 chicken thighs (bone-in, skin-on for extra flavor)

  • 800g (1.75 lbs) baby potatoes, halved or quartered

  • 3 tablespoons olive oil

  • 4 garlic cloves, minced

  • 1 tablespoon fresh rosemary (or 1 teaspoon dried)

  • 1 teaspoon thyme

  • 1 teaspoon paprika

  • Salt and black pepper, to taste

  • Juice of 1 lemon (optional for brightness)

 Instructions

Step 1: Preheat & Prep

  • Preheat oven to 400°F (200°C).

  • Pat chicken thighs dry with a paper towel for crispier skin.

Step 2: Season Chicken & Potatoes

  • In a large bowl, combine olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.

  • Add chicken thighs and potatoes, tossing until evenly coated.

Step 3: Bake

  • Arrange chicken thighs skin-side up on a baking sheet or roasting pan.

  • Spread potatoes around the chicken in a single layer.

  • Bake for 40–45 minutes, or until chicken is golden, skin is crispy, and internal temperature reaches 165°F (74°C).

  • Optional: Squeeze lemon juice over the dish before serving.

Step 4: Serve

  • Garnish with fresh rosemary or parsley.

  • Serve hot with a side salad or roasted vegetables.

Tips for Perfect Oven-Baked Chicken

  1. Bone-in, skin-on thighs stay juicier than boneless.

  2. Spread potatoes evenly so they roast instead of steaming.

  3. For extra crispiness, broil the chicken for 2–3 minutes at the end.

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