introduction
This easy oven baked chicken thighs and potatoes recipe gives you a full meal on one tray. It is simple, tasty, and good for weeknights. You need a few basic ingredients and one pan.
why make this recipe
This recipe is quick and low fuss. You get crispy skin, juicy chicken, and soft seasoned potatoes. It saves time because you cook meat and side together. Kids and adults usually like it.
how to make Oven Baked Chicken Thighs and Potatoes
Follow steps below to cook the dish. Read the full directions and have your ingredients ready.
Ingredients :
- 4 chicken thighs
- 4 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
Directions :
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the olive oil, salt, pepper, garlic powder, paprika, and rosemary.
- Add the chicken thighs and potatoes to the bowl and coat them well with the seasoning mixture.
- Place the chicken and potatoes in a single layer on a baking sheet.
- Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Serve hot and enjoy!
how to serve Oven Baked Chicken Thighs and Potatoes
Place the chicken and potatoes on a plate. Add a green salad or steamed vegetables on the side if you like. Serve with lemon wedges or a simple sauce like yogurt or ketchup.
how to store Oven Baked Chicken Thighs and Potatoes
Let the food cool to room temperature. Put in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, about 10-15 minutes. Do not leave out more than 2 hours.
tips to make Oven Baked Chicken Thighs and Potatoes
- Pat the chicken dry for crisp skin.
- Cut potatoes the same size so they cook evenly.
- Space pieces on the tray so air can circulate.
- Check internal chicken temperature (165°F / 74°C) if unsure.
- Use a rimmed baking sheet to catch juices.
variation (if any)
- Add sliced onions and carrots for more vegetables.
- Swap rosemary for thyme or oregano.
- Use bone-in or boneless thighs; adjust cook time if needed.
- Add a splash of lemon juice or white wine before baking for brightness.
FAQs
Q: Can I use chicken breasts instead?
A: Yes. Use breasts but watch cooking time. They may cook faster and can dry out, so check often.
Q: Can I use sweet potatoes?
A: Yes. Cut them into similar size pieces and check tenderness as they may cook faster.
Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for texture and nutrients. Wash well.
Q: Can I make this in a casserole dish?
A: Yes. A baking dish works. The crisp may be less than on a sheet pan.
Q: Can I double the recipe?
A: Yes. Use two pans or a very large pan. Make sure to not crowd the pieces.
Conclusion
If you want another simple version, try this guide on Roasted Chicken Thighs and Potatoes – iFoodReal.com for more tips. For a European take on a similar dish, see Roasted Chicken Thighs and Potatoes – Eating European. For a different seasoning idea, read Chicken Thighs with Potatoes | Primavera Kitchen.
Oven Baked Chicken Thighs and Potatoes
Ingredients
Main Ingredients
- 4 pieces chicken thighs Use bone-in or boneless thighs; adjust cook time if needed.
- 4 medium potatoes, diced You can leave the skin on for texture and nutrients.
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary Can substitute with thyme or oregano.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the olive oil, salt, pepper, garlic powder, paprika, and rosemary.
- Add the chicken thighs and potatoes to the bowl and coat them well with the seasoning mixture.
Cooking
- Place the chicken and potatoes in a single layer on a baking sheet.
- Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
- Serve hot and enjoy!
