I love how this simple yet flavorful dish brings together tender, juicy chicken thighs and golden, crisp potatoes—all roasted in one pan for a fuss‑free meal that’s perfect any night of the week.
Why You’ll Love This Recipe
I’m drawn to this recipe because it’s incredibly easy and requires minimal cleanup—everything bakes together in a single pan. The combination of garlic, olive oil, and optional lemon juice yields succulent chicken with crispy skin and potatoes that soak up all those delicious juices. It’s comforting, satisfying, and I always feel like I’ve nailed a home‑cooked feast without much effort.
Ingredients
Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.
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6 chicken thighs (bone‑in, skin‑on)
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800 g (1.75 lbs) baby potatoes, halved or quartered
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3 tablespoons olive oil
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4 garlic cloves, minced
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Juice of 1 lemon (optional for extra flavor)
Directions
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Preheat the oven to 200 °C (400 °F).
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In a large bowl, toss the potatoes with half the olive oil, half the minced garlic, salt, and pepper.
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Arrange the potatoes evenly on a rimmed baking sheet or oven‑safe pan.
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In the same bowl, combine the remaining olive oil, garlic, salt, pepper, and lemon juice if using. Rub this mixture under and over the chicken skin.
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Nestle the chicken thighs skin‑side up among the potatoes.
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Bake for 35–45 minutes, or until the chicken skin is golden and crispy, the internal temperature reaches 75 °C (165 °F), and the potatoes are tender and lightly browned.
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Optional: Switch the oven to broil for the last 2–3 minutes to crisp up the skin even more—just watch closely to avoid burning.
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Let everything rest for about 5 minutes before serving.
Servings and timing
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Makes 6 servings.
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Prep time: 10 minutes
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Cook time: 40 minutes (including optional broil time)
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Total time: About 50 minutes
Variations
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Herb‑infused: Add chopped rosemary or thyme to the olive oil mixture.
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Spicy kick: Sprinkle paprika or chili flakes on the chicken before baking.
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One‑pan veggie boost: Add carrots or Brussels sprouts cut into similar‑sized pieces with the potatoes.
Storage/Reheating
I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I lay the chicken and potatoes on a baking sheet, cover loosely with foil, and warm in a 180 °C (350 °F) oven for about 15 minutes, removing the foil at the end to crisp the skin. You can also reheat individual portions in the microwave, though the skin loses some crispiness.
FAQs
How can I tell when the chicken thighs are done?
I use a meat thermometer inserted into the thickest part (not touching bone) and look for 75 °C (165 °F). The juices should run clear when pierced too.
Can I use chicken breasts instead?
Yes, but I find breasts cook quicker and dry out more easily. I bake them at the same temp but check at 25–30 minutes, and skip the broil stage.
Do I need to parboil the potatoes first?
Nope—I skip parboiling. Just cut them into small pieces so they cook alongside the chicken in that roughly 40‑minute timeframe.
What if I don’t have fresh garlic?
I’ve used garlic powder (about 1 teaspoon) instead of minced garlic, and it still turns out great. I just adjust salt as needed.
Can I make this ahead of time?
I’ve prepped the garlic‑oil rub and cut potatoes a few hours ahead, refrigerated, and then added chicken right before baking. It saves a bit of time and still delivers great flavor.
Conclusion
I hope this oven‑baked chicken thighs with potatoes becomes a staple for simple, satisfying dinners. It’s practical, flavorful, and endlessly adaptable—just the kind of recipe I want more of in my weeknight lineup. If you’d like me to keep sharing dishes like this, just say the word—I’ve got plenty more where that came from.
