Here’s a simple and delicious recipe for Oven-Baked Chicken Thighs with Potatoes—crispy on the outside,
Instructions
Preheat Oven: Preheat oven to 400°F (200°C). Grease a large baking dish or line with parchment paper.
Prepare the Chicken: Pat chicken thighs dry with paper towels. This helps the skin get crispy.
Season: In a small bowl, mix olive oil, garlic powder, paprika, thyme (or rosemary), salt, and pepper. Rub this mixture all over the chicken thighs.
Prepare Potatoes: Toss potato wedges in a little olive oil, salt, pepper, and a pinch of paprika. Arrange around the chicken in the baking dish. Add onion slices if using.
Bake: Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Toss potatoes halfway through baking for even roasting.
Optional Broil: For extra-crispy skin, broil for 2–3 minutes at the end.
Serve: Garnish with fresh parsley and serve hot. The chicken pairs beautifully with roasted potatoes, and the pan juices are perfect for drizzling over everything.
Tips for the Best Oven-Baked Chicken Thighs:
Patting the chicken dry before seasoning ensures crisp skin.
Don’t overcrowd the pan; this allows the chicken and potatoes to roast evenly.
Use bone-in, skin-on thighs—they stay juicier than boneless or skinless.
If you want, I can also give you a one-pan version with carrots and green beans added for a full meal, baked at the same time with the chicken.
Do you want me to share that version?
Here’s a simple and delicious recipe for Oven-Baked Chicken Thighs with Potatoes—crispy on the outside, juicy on the inside, with tender, flavorful potatoes. 🍗🥔
Ingredients (serves 4)
4–6 bone-in, skin-on chicken thighs
4 medium potatoes, cut into wedges or cubes
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme or rosemary
Salt and pepper, to taste
Optional: 1 small onion, sliced; fresh parsley for garnish
Instructions
Preheat Oven: Preheat oven to 400°F (200°C). Grease a large baking dish or line with parchment paper.
Prepare the Chicken: Pat chicken thighs dry with paper towels. This helps the skin get crispy.
Season: In a small bowl, mix olive oil, garlic powder, paprika, thyme (or rosemary), salt, and pepper. Rub this mixture all over the chicken thighs.
Prepare Potatoes: Toss potato wedges in a little olive oil, salt, pepper, and a pinch of paprika. Arrange around the chicken in the baking dish. Add onion slices if using.
Bake: Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Toss potatoes halfway through baking for even roasting.
Optional Broil: For extra-crispy skin, broil for 2–3 minutes at the end.
Serve: Garnish with fresh parsley and serve hot. The chicken pairs beautifully with roasted potatoes, and the pan juices are perfect for drizzling over everything.
Tips for the Best Oven-Baked Chicken Thighs:
Patting the chicken dry before seasoning ensures crisp skin.
Don’t overcrowd the pan; this allows the chicken and potatoes to roast evenly.
Use bone-in, skin-on thighs—they stay juicier than boneless or skinless.
If you want, I can also give you a one-pan version with carrots and green beans added for a full meal, baked at the same time with the chicken.
