Introduction

This simple and comforting dish of roasted chicken thighs and potatoes combines crispy skin, tender meat, and flavorful spuds in one pan. It’s an easy, satisfying meal perfect for weeknights or casual dinners.

The image shows a close-up of golden-brown roasted chicken thighs with crispy skin arranged closely together in a clear glass baking dish. Among the chicken pieces, there are roughly cut yellow roasted potatoes with a slight char on the edges, their soft texture visible. The chicken and potatoes have a shiny, glazed look from the juices and oil in the dish. Small green herb pieces are sparsely sprinkled over the food. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs
4 medium-sized potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with 1 tablespoon of olive oil, half of the dried rosemary, salt, and pepper.
Step 2: Arrange the potatoes in a single layer on a baking sheet or in a roasting pan. Season the chicken thighs with salt, pepper, paprika, garlic powder, and the remaining rosemary. Drizzle the chicken with the remaining olive oil.
Step 3: Place the chicken thighs skin side up on top of the potatoes. Roast in the preheated oven for about 40-45 minutes, or until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork.
Step 4: Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.

Tips & Variations

For extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.
Try adding vegetables like carrots or green beans to roast along with the potatoes for a complete meal.
Substitute dried rosemary with thyme or oregano for a different herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to help maintain crispiness, or microwave with a damp paper towel to retain moisture.

How to Serve

The image shows a close-up of a baking dish filled with golden brown roasted chicken thighs with crispy skin, arranged evenly among roasted yellow potatoes cut into thick chunks. The chicken pieces have a shiny, slightly caramelized surface with some darker charred spots, while the potatoes have a soft texture with light browning on their edges. Small green herbs are sprinkled lightly on top. The clear baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but reduce the cooking time to around 30 minutes as they cook faster than bone-in thighs.

What type of potatoes work best for roasting?

Starchy potatoes like Russets or all-purpose potatoes like Yukon Gold are ideal for roasting as they become fluffy inside and crispy outside.

Garlic Herb Roasted Chicken Thighs with Crispy Potatoes Recipe

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★★★★★

4.6 from 71 reviews

This flavorful recipe combines crispy bone-in, skin-on chicken thighs with tender, seasoned potatoes roasted together for a comforting and satisfying meal. The chicken is perfectly seasoned with rosemary, paprika, and garlic powder to enhance the natural flavors, while the olive oil gives a crispy texture. Garnished with fresh parsley, this dish makes a simple yet delicious dinner option that requires minimal prep and effort.

Author: Bella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken

4 bone-in, skin-on chicken thighs
1 teaspoon dried rosemary
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

Potatoes

4 medium-sized potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste

Garnish

Fresh parsley for garnish

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
Prepare the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix rosemary, paprika, garlic powder, salt, and pepper. Rub this seasoning mixture all over the chicken thighs, making sure to get under the skin for extra flavor.
Season the potatoes: Place the peeled and cubed potatoes in a large bowl. Drizzle with olive oil, add salt and pepper to taste, and toss to coat evenly.
Arrange in baking dish: Spread the potatoes evenly in a single layer in a roasting pan or baking dish. Place the seasoned chicken thighs skin-side up on top of the potatoes.
Roast: Place the dish in the preheated oven and roast for 40-45 minutes, or until the chicken skin is crispy and golden, and the potatoes are tender when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
Garnish and serve: Remove the dish from the oven, sprinkle chopped fresh parsley over the chicken and potatoes, and serve warm.

Notes

For extra crispiness, you can broil the dish for the last 2-3 minutes, watching closely to prevent burning.
You can substitute dried rosemary with fresh rosemary if available, but reduce quantity to 1/2 teaspoon because fresh herbs are more potent.
If you prefer, use sweet potatoes instead of regular potatoes for a different flavor profile.
Make sure the chicken thighs are bone-in and skin-on for best texture and flavor; boneless or skinless thighs will cook faster but won’t have the same crispiness.
Allow the chicken to rest 5 minutes after cooking to redistribute juices for moist meat.

Keywords: chicken thighs recipe, roasted potatoes, oven baked chicken, easy dinner, one pan meal, crispy chicken, comfort food