Oven-Baked Chicken Thighs with Potatoes – A Crispy, Flavorful One-Pan Meal
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease.
2. Prepare the Chicken and Potatoes
Pat the chicken thighs dry with paper towels (this helps them get crispy).
In a large bowl, toss potatoes with 2 tbsp olive oil, half the garlic, paprika, thyme, salt, and pepper.
Rub remaining olive oil and seasonings on the chicken thighs.
3. Arrange on the Baking Sheet
Place chicken thighs on the sheet, skin side up, and surround them with the potatoes. Make sure nothing is overcrowded so everything can crisp up nicely.
4. Bake
Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Toss the potatoes halfway through baking for even browning.
5. Serve
Garnish with chopped parsley if desired.
Serve immediately with the roasted potatoes and any pan juices spooned over.
Tips:
For extra crispy chicken skin, broil for the last 2–3 minutes while keeping a close eye.
You can add other vegetables like carrots, bell peppers, or onions to roast alongside the chicken.
Let the chicken rest for 5 minutes before serving to keep it juicy.
If you like, I can also give an Air Fryer version that makes the chicken extra crispy and the potatoes perfectly golden in less time.
