Oven-Baked Chicken Thighs with Potatoes

Here’s a clear, detailed, step-by-step recipe for Oven-Baked Chicken Thighs with Potatoes—crispy on the outside, juicy inside, and perfectly roasted potatoes all in one pan.

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Oven-Baked Chicken Thighs with Potatoes

Tender chicken thighs seasoned with herbs and spices, baked in the oven alongside golden, crispy potatoes. A simple, comforting one-pan meal perfect for lunch or dinner.

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Preparation Details

• Prep time: 15 minutes

• Cooking time: 45–50 minutes

• Serves: 4

• Pan type: Large baking tray or roasting pan

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Ingredients

For the chicken

• 6 bone-in, skin-on chicken thighs

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon dried oregano or thyme

• ½ teaspoon chili flakes (optional)

For the potatoes

• 700 g potatoes, peeled or skin-on

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried rosemary or thyme

Optional additions:

• 1 onion, sliced

• 4 garlic cloves, crushed

• Lemon wedges or fresh herbs for serving

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Step-by-Step Directions

Step 1: Preheat the oven

1. Preheat oven to 200°C (400°F).

2. Lightly grease a large baking tray or line with parchment paper.

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Step 2: Prepare the potatoes

1. Wash and cut potatoes into wedges or large cubes.

2. Place them in a bowl.

3. Add olive oil, salt, pepper, paprika, and dried herbs.

4. Toss well until evenly coated.

5. Spread potatoes evenly on the baking tray.

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Step 3: Prepare the chicken

1. Pat chicken thighs dry with paper towels.

2. Place in a bowl.

3. Add olive oil, salt, pepper, paprika, garlic powder, onion powder, herbs, and chili flakes.

4. Rub seasoning well into the chicken, including under the skin if possible.

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Step 4: Assemble the tray

1. Place seasoned chicken thighs on top of or between the potatoes, skin side up.

2. Add sliced onion and crushed garlic around the tray if using.

3. Leave space between pieces for even roasting.

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Step 5: Bake

1. Place tray in the preheated oven.

2. Bake uncovered for 35 minutes.

3. Remove tray and flip potatoes gently.

4. Return to oven and bake for another 10–15 minutes, until:

   • Chicken skin is golden and crispy

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

   • Potatoes are tender and browned

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Step 6: Rest and serve

1. Remove from oven and let rest for 5 minutes.

2. Garnish with fresh herbs or lemon wedges if desired.

3. Serve hot.

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Tips for Best Results

• Dry chicken thoroughly for crispier skin.

• Use skin-on thighs for juiciness.

• For extra crispiness, broil for the last 3–5 minutes.

• Cut potatoes evenly to ensure uniform cooking.

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Storage

• Refrigerate leftovers in an airtight container for up to 3 days.

• Reheat in the oven for best texture.