Description
Oven-Baked Chicken Thighs with Potatoes is a one-pan meal featuring juicy, crispy-skinned chicken and golden roasted potatoes infused with garlic and optional lemon. It’s quick, flavorful, and ideal for easy weeknight dinners.
Ingredients
6 chicken thighs (bone-in, skin-on)
800 g (1.75 lbs) baby potatoes, halved or quartered
3 tablespoons olive oil
4 garlic cloves, minced
Juice of 1 lemon (optional)
Salt and pepper, to taste
Instructions
- Preheat oven to 200 °C (400 °F).
- In a large bowl, toss potatoes with half the olive oil, half the minced garlic, salt, and pepper.
- Spread the potatoes evenly on a rimmed baking sheet or oven-safe pan.
- In the same bowl, mix the remaining olive oil, garlic, salt, pepper, and lemon juice (if using). Rub this under and over the chicken skin.
- Place the chicken thighs skin-side up among the potatoes.
- Bake for 35–45 minutes until the chicken skin is golden and crispy, the internal temperature is 75 °C (165 °F), and the potatoes are tender.
- Optional: Broil for 2–3 minutes for extra crispy skin, watching carefully to avoid burning.
- Let rest for 5 minutes before serving.
Notes
- Add rosemary or thyme for an herbaceous twist.
- Use paprika or chili flakes for a spicy variation.
- Include other vegetables like carrots or Brussels sprouts for a one-pan veggie boost.
- Use garlic powder if fresh garlic is unavailable—about 1 teaspoon.
- Pre-prep the garlic-oil mix and potatoes ahead for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 390
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
