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Chicken Thighs and Potatoes

A crispy, juicy one pan chicken thigh dinner with perfectly roasted potatoes. This baked chicken and potatoes oven recipe is easy, flavorful, and perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs bone-in/skin-on or boneless/skinless
  • 1.5 lbs baby potatoes halved
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon oregano or Italian seasoning
  • 1 tablespoon lemon juice

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking tray with parchment.
  2. Pat chicken dry and season with olive oil, salt, pepper, paprika, oregano, and garlic.
  3. Toss potatoes with olive oil and the same seasoning. Spread on tray.
  4. Place chicken thighs on top of potatoes, skin side up.
  5. Drizzle lemon juice over everything.
  6. Bake for 35–45 minutes until chicken is golden and potatoes are tender.
  7. Broil 3–5 minutes for crispy skin.
  8. Rest 5 minutes before serving.

Notes

Do not overcrowd the pan.
Internal temperature should reach 165°F (75°C).
Add honey and extra garlic in the last 10 minutes for honey garlic variation.
Add Dijon mustard and more lemon for Greek-style flavor.