There’s something timeless about the smell of roasted chicken wafting through the kitchen — that savory blend of garlic, herbs, and crispy golden skin. It’s the kind of aroma that makes everyone wander into the kitchen, asking, “Is dinner ready yet?”
For me, this dish is more than a weeknight recipe — it’s comfort food done right. My grandmother used to roast chicken with potatoes every Sunday. The sound of sizzling fat, the scent of rosemary, and the soft golden potatoes soaking in all those rich drippings — it was the highlight of the week.
This Oven-Baked Chicken Thighs with Potatoes recipe brings back that same cozy feeling. It’s crispy, juicy, and bursting with flavor — and best of all, it’s a true one-pan wonder. Minimal cleanup, maximum satisfaction.
🍗 Why You’ll Love This Recipe
- Crispy on the outside, juicy inside — thanks to skin-on chicken thighs.
- Only one pan — perfect for busy nights or lazy weekends.
- Loaded with flavor — garlic, herbs, and olive oil do all the heavy lifting.
- Budget-friendly — simple ingredients you probably already have.
🥔 Ingredients for Oven-Baked Chicken Thighs with Potatoes
| Ingredient | Amount & Notes |
|---|---|
| Chicken thighs | 6 bone-in, skin-on |
| Baby potatoes | 800g (1.75 lbs), halved or quartered |
| Olive oil | 3 tablespoons |
| Garlic | 4 cloves, finely minced |
| Fresh rosemary | 1 tablespoon (or 1 teaspoon dried) |
| Thyme | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt & black pepper | To taste |
| Lemon juice (optional) | Juice from 1 lemon |
🔪 Instructions
Step 1: Preheat the Oven
Set your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper for easy cleanup.
Step 2: Make the Marinade
In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper.
You’ll get a beautifully fragrant, golden mixture — the secret to crispy, flavorful chicken and perfectly roasted potatoes.
Step 3: Coat the Chicken and Potatoes
Add the chicken thighs and chopped baby potatoes into the bowl. Toss them well until everything is evenly coated.
💡 Pro tip: For deeper flavor, let them marinate for 30 minutes before baking.
Step 4: Arrange in the Baking Dish
Transfer everything into your prepared baking dish.
Place the chicken thighs skin-side up, and spread the potatoes around them in a single layer.
🍋 Optional: Squeeze fresh lemon juice over the top for a zesty finish.
Step 5: Bake Until Golden
Roast in the oven for 45–55 minutes, or until:
- Chicken skin is crispy and golden brown.
- Potatoes are tender and caramelized.
- Chicken reaches an internal temperature of 75°C (165°F).
At the halfway point, baste the chicken with the pan juices and give the potatoes a little stir — this ensures even browning and flavor.
Step 6: Rest and Serve
Let the chicken rest for 5 minutes after baking. This locks in the juices and gives you perfectly moist, tender meat.
Spoon the garlic-herb pan juices over the chicken and potatoes before serving — that’s where the magic is!
🍽 Serving Suggestions
Serve this hearty meal with:
- Steamed greens like broccoli, beans, or spinach
- Fresh garden salad for a light, refreshing touch
- Roasted carrots or Brussels sprouts for extra color on the plate
Pair it with a glass of chilled white wine or sparkling water with lemon — it’s rustic, cozy perfection.
💡 Tips for the Perfect Roast
- Dry the chicken skin before seasoning — moisture prevents crispiness.
- Don’t overcrowd the pan. Leave space so everything roasts, not steams.
- Use fresh garlic and herbs — they make a huge difference in flavor.
- Add chili flakes if you love a little heat.
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Bake at 180°C (350°F) for 10–12 minutes or air-fry for 5 minutes to bring back the crispiness.
- Freezer: Not recommended — the potatoes lose texture when frozen.
ℹ️ Recipe Details
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 45–55 minutes | 55–65 minutes | 4–6 |
❓ Frequently Asked Questions
Can I use boneless chicken thighs or breasts?
Yes! Reduce the baking time to about 35–40 minutes for boneless cuts.
Can I add vegetables?
Absolutely. Bell peppers, carrots, or zucchini roast beautifully alongside the potatoes.
How do I know the chicken is done?
Use a thermometer — the thickest part should read 165°F (75°C).
Can I air fry this?
Yes! Cook at 375°F (190°C) for about 25–30 minutes, flipping halfway through.
✨ Conclusion
This Oven-Baked Chicken Thighs with Potatoes recipe proves that comfort food doesn’t have to be complicated.
With minimal effort and just one pan, you get juicy, crispy chicken, buttery potatoes, and a kitchen that smells like home.
It’s the kind of meal that brings everyone to the table — simple, rustic, and absolutely delicious.
If you loved this recipe, don’t miss my other reader favorites:
👉 Crispy Parmesan Garlic Butter Potatoes
👉 Creamy Garlic Chicken with Spinach
👉 Honey-Lemon Roasted Carrots
📸 Share Your Creation!
I’d love to see your version! Tag your photos with #DailyDoseOfStory on Instagram or leave a comment below telling me how it turned out.
🥄 Nutritional Information (per serving, approx.)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 410 | 28g | 24g | 22g |
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