Roasted Chicken Thighs and Potatoes tossed with simple spices, garlic, and oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious one pan dinner!
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These roasted chicken thighs and potatoes is my mom’s recipe. She didn’t cook often (grandma did) but this was her absolute staple for a healthy dinner. Crispy potatoes, roasted onion and garlic combined with juicy dark meat and crispy chicken skin, it will become your family’s favorite!
I’m obsessed with any chicken and potatoes combo because I am Ukrainian. Like Instant Pot chicken and potatoes and one pan chicken and potatoes are just other variations of this recipe. My kids rave about this chicken dish for days!
I often double the recipe, bake one right away and refrigerate another one to bake the next day. It is called “make ahead”.
Ingredients for Roasted Chicken Thighs and Potatoes
- Chicken: It’s best to use bone-in chicken thighs with skin on. It will be the juiciest baked chicken and potatoes you ever tried!
- Potatoes: Best potatoes to roast are yellow potatoes, red potatoes, Yukon Gold potatoes or baby potatoes.
- Onion, carrots and garlic: There is something about soft sweet carrot and roasted onion. And even maybe burnt slivers of garlic. Use the largest onion ever. There will be a fight for the caramelized roasted onion, trust me.
- Seasonings: You can use any dried herbs you like or have on hand for extra flavor. My family used only salt, pepper and fresh garlic. My rule of thumb is 1 teaspoon of salt, plus 1 tablespoon of dried herbs, plus 1 teaspoon cumin. You can skip cumin or use ground coriander instead.
How to Make Roasted Chicken Thighs and Potatoes
Here is a quick overview how we make roasted chicken thighs and potatoes using only one dish. Everything is combined and baked in same baking dish!
- Prep: Preheat oven to 450 degrees F and get a large 9 x 13 baking dish with deep walls.
- Combine everything: To the dish, add chicken, potatoes, carrots, onion, garlic, and bay leaves. Drizzle with oil and then sprinkle with ground cumin, dried herbs, salt and pepper. Using your hands or large spoon, toss well to coat.
- Bake: Roast chicken and potatoes uncovered for 40-45 minutes or until potatoes are fork tender, and chicken juices run clear or instant read thermometer inserted in the center close to the bone registers 165 F.
Tips for Best Results
- Stretch the chicken skin: After seasoning unbaked chicken thighs and potatoes, stretch the skin to cover the meat to prevent it from drying out.
- Do not use russet potatoes: They do not taste as good when roasted and make the best healthy mashed potatoes.
- Choose deep dish: You can use any large 9 x 13 inches or even bigger baking dish with deep walls. Oven-proof glass or ceramic baking dish is great. You want to be able to mix ingredients with your hands without chicken and potatoes “flying” around your kitchen.
- Do not place chicken on top of the potatoes: Arrange potatoes and carrots around the chicken thighs so they cook evenly. If you place chicken on top of the vegetables, they won’t cook at same rate and won’t crisp up.
What Do I Serve It with?
Since this is one pan meal with protein, carbs and even some vegetables, we usually serve it with some light and simple salad. I particularly like to serve it with vinegar centered salads like butter lettuce salad and vinegar based coleslaw. If you prefer more traditional salad, try this simple spring mix salad.
I don’t recommend to roast other vegetables at same time in the oven as it may create extra steam preventing chicken and potatoes from crisping up. If you have an air fryer, you can make air fryer broccoli or air fryer brussels sprouts as a simple side dish.
Can I Make It Ahead of Time?
You can make ahead this chicken thighs recipe. In fact, I do it all the time. I prep 2 recipes at same time. Then I bake one tonight and refrigerate second one assembled and covered in the fridge for up to 24 hours, then bake tomorrow.
Because you coat potatoes in oil and spices, they will not turn brown.
How to Store and Reheat
Store: Store leftovers in an airtight container for up to 5 days. Roasted potatoes, carrots and onions will lose their crispness over time but it’s normal.
Reheat: You can reheat chicken thighs and potatoes in a non-stick skillet to bring some of the crispness back and without much oil thanks to the coating.
Yes, you can use skinless boneless chicken thighs or chicken breasts in this recipe. Just cut you potatoes and carrots into 1 inch pieces and reduce cook time to 30 minutes.
Yes but keep in mind that sweet potatoes cook faster than regular potatoes. If you want, add yams to the pan after chicken, carrots and onions have been baking for 15 minutes. Do not forget to stir.
You may be able to use frozen chicken thighs if you cut potatoes and carrots into 3 inch cubes. Baking time should be around 1 hour.
Your chicken thighs are ready when their juices run clear. Because chicken is dark meat and often retains a bit of pink color, the most accurate way to check if your chicken is ready to eat is to insert an instant read thermometer into the thickest part of chicken closer to the bone. As per USDA guidelines, poultry is ready when cooked to 165 F.
More Chicken Thighs Recipes to Try
- How to grill chicken thighs
- Crockpot chicken thighs
- Oven baked boneless chicken thighs
- Chimichurri chicken
- Chicken stew
You might also enjoy this list of 65 healthy chicken recipes.
Roasted Chicken Thighs and Potatoes
- 2 lbs chicken thighs bone in and skin on
- 6 large yellow or red potatoes cut into 1.5" cubes
- 4 carrots peeled and cut into large pieces
- 1 large onion cut into large chunks
- 3 large garlic cloves sliced
- 2 tbsp olive oil extra virgin
- 1 tsp cumin or coriander ground
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp salt
- Ground black pepper to taste
- 3 bay leaves
- Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.
- To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves. Drizzle with oil, sprinkle with cumin or coriander, dried herbs, salt and pepper, and mix well, using your hands.
- Bake for 40-45 minutes uncovered or until potatoes are fork tender and chicken juices run clear when poked.
- Remove from the oven and dig in!
- Store: Store leftovers in an airtight container for up to 5 days. Veggies will lose their crispness though.
- Reheat: You can reheat meat and potatoes in ceramic non-stick skillet, to bring some of the crispness back and without much oil thanks to the coating.
- Meal prep and make ahead tip – double the recipe: Bake one tonight and refrigerate 2nd one assembled and covered, then bake tomorrow. I do it all the time.
- Seasonings: You can use any dried herbs you like or have on hand. You can skip cumin.