Oven-Baked Chicken Thighs with Potatoes – A Crispy – Page 2

Preheat the Oven
- Preheat to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare Chicken & Potatoes
- Pat chicken thighs dry with a paper towel.
- Toss potatoes in 1–2 tbsp olive oil, salt, pepper, and half of the seasonings.
- Rub the remaining olive oil and seasonings onto the chicken.
Arrange on Baking Sheet
- Place chicken thighs skin-side up on the baking sheet.
- Arrange potato wedges around the chicken in a single layer.
Bake
- Bake for 35–45 minutes, or until chicken reaches 165°F (75°C) internal temperature and skin is crispy.
- Stir potatoes halfway through baking for even browning.
Serve
- Garnish with fresh parsley.
- Serve hot with a side salad or steamed veggies.

For extra crispy skin, broil for the last 3–5 minutes of cooking.
Add carrots, onions, or bell peppers to the pan for extra flavor and color.
Marinate chicken for 1–2 hours in olive oil, garlic, and herbs for deeper flavor.

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