Baked Chicken Thighs with Potatoes – One-Pan Wonder Dinner

Looking for a satisfying, easy-to-make dinner that’s bursting with flavor and requires minimal cleanup? This Baked Chicken Thighs with Potatoes recipe is your perfect weeknight solution. With crispy, juicy chicken and golden roasted potatoes infused with garlic, rosemary, and paprika — it’s comfort food done right, all in one pan!

Ingredients for Baked Chicken Thighs with Potatoes

• 6 pieces chicken thighs (bone-in, skin-on)

• 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)

Instructions: Step-by-Step

Step 1: Preheat the Oven

• Set your oven to 200°C (400°F) and allow it to preheat while you prepare the ingredients.

Step 2: Make the Marinade

• In a large mixing bowl, combine:

  • 3 tbsp olive oil

  • 4 minced garlic cloves

  • 1 tbsp rosemary

  • 1 tsp thyme

  • 1 tsp paprika

  • Salt and pepper to taste

Step 3: Coat the Chicken and Potatoes

• Add the chicken thighs and baby potatoes to the bowl.

• Toss everything together until both the chicken and potatoes are evenly coated with the marinade mixture.

Step 4: Arrange in Baking Dish

• Place the chicken thighs skin-side up in a large baking dish or roasting pan.

• Scatter the marinated potatoes around the chicken in a single layer.

• Optional: Squeeze lemon juice over everything for an added burst of brightness.

Step 5: Bake to Perfection

• Bake in the preheated oven for 45–55 minutes.

• Chicken is done when:

  • The skin is crispy and golden brown

  • Internal temperature reaches 75°C (165°F)

• The potatoes should be tender on the inside and crispy around the edges.

Step 6: Optional Broil for Crispy Skin

• If you love extra crispiness, broil the dish for an additional 3–5 minutes at the end of cooking.

Step 7: Serve and Enjoy

• Remove from the oven and let rest for 5 minutes.

• Serve hot with a side salad, steamed vegetables, or crusty bread.

Why You’ll Love This Recipe

• One-pan meal: Fewer dishes, more convenience.

• Bold, herby flavor from garlic, rosemary, thyme, and paprika.

• Juicy chicken thighs with crispy skin and tender roasted potatoes.

• Customizable with your favorite herbs and seasonings.

Tips & Variations

• Add Veggies: Toss in carrots, onions, or bell peppers with the potatoes.

• Spice It Up: Add chili flakes or cayenne pepper for heat.

• Lemon Garlic Twist: Add lemon zest to the marinade for extra zing.

• Boneless Option: You can use boneless chicken thighs — just reduce cooking time by about 10–15 minutes.

Storage & Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.

• Reheat in the oven at 180°C (350°F) for 10–15 minutes or microwave until heated through.

• Freezer-friendly: Store in freezer-safe bags for up to 2 months.

  Final Thoughts

  This Baked Chicken Thighs with Potatoes recipe is the ultimate hassle-free meal. It’s easy, flavorful, and comes together in under an hour — perfect for busy weeknights or a cozy weekend dinner. Plus, it’s easy to customize with whatever herbs or veggies you have on hand!

enjoy!