This dish features juicy chicken thighs roasted alongside tender potatoes. It’s full of flavor and makes for a cozy meal that’s sure to warm you up!
Making this is easy, just season the chicken, toss in the potatoes, and let the oven do the work! Plus, who doesn’t love one-pan meals? Less cleanup for more fun! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and moisture. If you prefer, chicken breasts work too, but may turn out drier. Skinless thighs can be an option as well, just adjust cooking time.
Baby Potatoes: They have a nice creaminess when roasted. If unavailable, regular potatoes can be cut into similar-sized pieces. Sweet potatoes could add an interesting twist!
Garlic: Fresh garlic enhances the dish with its strong flavor. If you’re in a pinch, garlic powder can substitute (about 1/8 teaspoon per clove).
Herbs: Fresh herbs like rosemary and thyme make a world of difference in flavor. Dried herbs are excellent too; just remember, use less, as they are more concentrated.
Olive Oil: I love using extra virgin olive oil for its robust taste. You can replace it with avocado oil or melted butter if you want a different flavor profile.
How Do I Get Perfectly Crispy Chicken Skin?
Getting that golden, crispy skin on your chicken thighs is all about the preparation. Here are some tips to achieve that delightful texture:
- Start with dry chicken; pat it with paper towels to remove excess moisture.
- Make sure to season the skin with salt, as this helps draw out moisture and crisps it up.
- Roasting at a higher temperature (400°F) is key. This allows for a nice browning effect.
- For the last few minutes, switch to broil. Keep an eye on it to avoid burning!
How to Make Chicken Thighs with Potatoes
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
For the Potatoes:
- 1 pound baby potatoes, halved
For Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 35-45 minutes to cook in the oven. In total, expect to spend about 50-55 minutes from start to finish. It’s an easy and delicious meal perfect for any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to give your chicken and potatoes a lovely golden color.
2. Prepare the Marinade:
In a large mixing bowl, combine the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Give it a good stir until everything is mixed well. This aromatic marinade will make your chicken flavor-packed!
3. Marinate the Chicken:
Add the chicken thighs into the bowl with the marinade. Use your hands or a spoon to coat them thoroughly, making sure every part of the chicken gets that delicious mixture on it.
4. Prepare the Potatoes:
Next, place the halved baby potatoes into a large roasting dish. Drizzle them with a splash of olive oil, season with a little salt and pepper, and toss them around so they’re evenly coated.
5. Arrange in the Roasting Dish:
Now, take your marinated chicken thighs and nestle them on top of the potatoes in the roasting dish. This way, the juices from the chicken will flavor the potatoes as they cook!
6. Roast Everything:
Pop the roasting dish into your preheated oven and roast for about 35-45 minutes. You want the chicken to be cooked through, which means its internal temperature should reach 165°F (75°C), and the potatoes should be nice and tender.
7. Crisp Up the Chicken (Optional):
If you like crispy skin, turn on the broiler for an additional 2-3 minutes at the end of the cooking time. Just keep an eye on it, so it doesn’t burn!
8. Serve and Garnish:
Once everything is done cooking, remove it from the oven and let it rest for 5 minutes. This helps keep the chicken juicy! Finally, sprinkle some fresh chopped parsley on top before serving for a pop of color and flavor.
Enjoy your delicious Chicken Thighs with Potatoes!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Yes, boneless chicken thighs will work! Just keep in mind that they may cook a bit faster, so check the internal temperature at around 25-30 minutes to avoid overcooking.
What If I Don’t Have Fresh Herbs?
No worries! You can use dried herbs instead. For this recipe, use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme in place of the fresh herbs. The flavor will still be lovely!
How to Store Leftovers
Leftover chicken thighs and potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave them or heat in a skillet over medium heat until warmed through.
Can I Add Other Vegetables?
Absolutely! Feel free to add other root vegetables, like carrots or turnips, or even quick-cooking veggies like broccoli or bell peppers. Just toss them in with the potatoes and adjust the cooking time accordingly.
