by Olena

Roasted Chicken Thighs and Potatoes

Olena's image
Olena Osipov
5 from 44 votes

Roasted chicken thighs and potatoes, with carrots and onion, tossed with simple spices, garlic, and oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious one pan dinner!

If you love one-pan dishes as much as I do then you’ll also love this one-pan chicken and veggies, or even Mexican chicken and rice – maybe even one-pan salmon and veggies for the pescatarians out there!

roasted chicken thighs and potatoes

Baked Chicken Thighs with Potatoes

Roasted chicken thighs and potatoes is my mom’s recipe. She didn’t cook often (grandma did) but this was her absolute staple. Crispy potatoes, roasted onion, and garlic combined with juicy dark meat and crispy chicken skin and 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 combo for days.

Then again, my family are chicken lovers in general; with at-least 2-3 chicken dishes in the rotation every week; like coconut cilantro grilled chicken, chicken stew, or baked chicken with peppers and mushrooms (to name just a few of our faves!)

I often double the recipe, bake one right away and refrigerate another one to bake the next day. It is called “make ahead”. 🙂 How genius am I? And very modest too. Shall we?!

roasted chicken thighs and potatoes in oven

Ingredients for Roasted Chicken Thighs and Potatoes

“Olena, where are the chicken thighs?” Sigh. As you can see from the photos, I’m a rule breaker of my own recipes. I did not have chicken thighs or chicken drumsticks on hand. So I just cut up whole chicken into pieces and used 2 lbs. The rest is going into the chicken noodle soup tomorrow.

  • Chicken: The best chicken to use is meat with the bone in and skin on. It will be the juiciest baked chicken and potatoes you ever tried!roasted chicken thighs and red potatoes
  • Yellow potatoes or yellow flesh potatoes if you are in Canada. Some avid potato fans told me the equivalent in the US is Yukon Gold. Also sometimes you can find “Canadian” potatoes in the US. Whatever that means. Red potatoes. Do not use russet potatoes. They make the best healthy mashed 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. As you can imagine, my mom did not have any dried herbs back in the 90s in Ukraine. She used only salt, pepper, and garlic. My rule of thumb is 1 tsp salt + 1 tbsp dried herbs + 1 tsp cumin. You can skip cumin. The truth is I meant to use coriander but here we are…

How to Make Roasted Chicken Thighs and Potatoes

  • Prep: Preheat oven to 450 degrees F and get a large 9 x 13 baking dish with walls.
  • Combine everything: To the dish, add chicken, potatoes, carrots, onion, garlic, and bay leaves. Drizzle with oil and then sprinkle with cumin or coriander, dried herbs, salt and pepper. Using your hands, mix well. roasted chicken thighs with potatoes and vegetables
  • Bake: For 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.baked chicken thighs and potatoes

Tips for Best Roasted Chicken Thighs and Potatoes

  • Stretch chicken skin: After mixing, stretch the skin to cover the meat to prevent it from drying out.
  • Buy organic potatoes if you can: Then you don’t have to peel them and the skin contains many nutrients and vitamins.
  • Choose deep dish: You can use any large 9 x 13 or even bigger baking dish with 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.
  • Sweet potatoes cook faster than regular potatoes: If you want, add them to the pan after chicken, carrots and onions have been baking for 15 minutes. Do not forget to stir.
  • If you want “to eat more vegetables”: Make my green smoothie to go with these roasted chicken thighs. We often “eat more vegetables” this way. You can also serve them alongside other veggie sides like roasted asparagus or Brussels sprouts.

Make Ahead, Store and Reheat

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.

Storing: Store leftovers in an airtight container for up to 5 days. Veggies will lose their crispy-ness.

Reheating: You can reheat meat and potatoes in a ceramic non-stick skillet, to bring some of the crispiness back and without much oil thanks to the coating.

Enjoy my mom’s roasted chicken thighs. Seems like many of you have, especially the husbands. 🙂

More Chicken Thigh Recipes

You might also enjoy this list of 65 healthy chicken recipes!

baked chicken thighs with potatoes

Roasted Chicken Thighs and Potatoes

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes, carrots and onion tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious one pan dinner!
4.96 from 44 votes
Print Save Rate
Course: Dinner
Cuisine: Ukrainian
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 servings
Calories: 424kcal
Author: Olena Osipov

Ingredients

  • 2 lbs chicken thighs bone in and skin on
  • 6 large potatoes cut into 1.5" cubes (large)
  • 4 carrots peeled and cut into large pieces
  • 1 large onion cut into large chunks
  • 3 large garlic cloves sliced
  • 2 tbsp avocado or olive oil
  • 1 tsp cumin or coriander
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp salt
  • Ground black pepper to taste
  • 3 bay leaves

Instructions

  • 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 and then sprinkle with cumin or coriander, dried herbs, salt and pepper.
  • Using your hands, mix well.
  • Bake for 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.
  • Remove from the oven and dig in! How easy was this?!

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.

    Storing: Store leftovers in an airtight container for up to 5 days. Veggies will lose their crispy-ness.

      Reheating: You can reheat meat and potatoes in ceramic non-stick skillet, to bring some of the crispiness back and without much oil thanks to the coating.

        Notes

        • Chicken: The best chicken to use is meat with bone in and skin on. It will be the juiciest baked chicken and potatoes you ever tried!
        • Potatoes: Yellow potatoes or yellow flesh potatoes if you are in Canada. Some avid potato fans told me the equivalent in the US is Yukon Gold. Also sometimes you can find "Canadian" potatoes in the US. Whatever that means. Red potatoes. Do not use russet potatoes. They make the best healthy mashed potatoes.
        • Buy organic potatoes if you can: Then you don't have to peel them and skin contains many nutrients and vitamins.
        • Seasonings: You can use any dried herbs you like or have on hand. You can skip cumin. Truth is I meant to use coriander but here we are...
        • Stretch chicken skin: After mixing, stretch the skin to cover meat to prevent it from drying out.
        • Choose deep dish: You can use any large 9 x 13 or even bigger baking dish with 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.
        • Sweet potatoes cook faster than regular potatoes: If you want, add them to the pan after chicken, carrots and onions have been baking for 15 minutes. Do not forget to stir.

        Nutrition

        Calories: 424kcal | Carbohydrates: 33g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 410mg | Potassium: 1032mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5184IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 2mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        91 comments on “Roasted Chicken Thighs and Potatoes

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        1. 5 stars
          I love this recipe and make it often. It’s easy, healthy, and it tastes so good. Even the leftovers are delicious!

        2. 4 stars
          Roasting, I didn’t have ANY success, but the seasonings are great for chicken/potatoes: potatoes were hard and the chicken with skin was gross. BUT
          I followed the recipe to make it in a slow cooker. Wow, what a difference. Boneless skinless thighs in large pieces, large chunks potatoes, cut carrots, added large cuts celery (took them out b4 serving) button mushrooms and added about 2 cups chicken bone stock. Basically made a chicken stew. Cooked it on slow for all of 8 hours, about hour 6 I added green beans…it was yummy. Potatoes were creamy, chicken was tender, flavors were perfect. This will be a keeper.

        3. 5 stars
          I just did this one and it’s incredible! Thank you! I used everything listed but also added some asparagus, brussels sprouts, and celery for some green. Only used 4 large gold potatoes and increased the seasonings by a 1/4 tsp each because of the extra veg. It was a huge hit! Definitely going on rotation!

        4. 5 stars
          It’s an Olena kind of day! 😳 Making this recipe again today…been too long since last made this. The smell wafting in the kitchen is sooo good… making me hungry. Not only is this good but easy put together in short amount of time.
          Thanks Olena!!

        5. 5 stars
          So simple and good. I really like the grated garlic vs crushed so much more favor. I like one pan meals easy prep clean up. I used what vegetables that I had on hand; Red potatoes, carrots, brocoli, mushrooms, onions, garlic, Italian blend seasoning, salt & pepper and skin on thighs. it was very good. Even a serrano pepper at one end since I like a little heat for me.

        6. 5 stars
          So simple. Needed a last minute chicken recipe. This one tastes great and your whole dinner cooks together in one dish.

        7. Hi I am making your delicious recipe tonight? I have boneless skinless chicken thighs I am wondering if I keep the same temperature 450 and how long do I cook the thighs for boneless and skinless and if it takes less time should I boil the carrots and potatoes for a little bit first before I roast them? Thanks and i can’t wait to try more of your recipes all looks great ?

          1. Hi April. Potatoes and carrots are quite sturdy, so they can be baked less and more. I would reduce oven T to 425 F and add 1/4 cup of broth or water. And keep an eye on them – poke both after 35 mins let’s say. Enjoy!

        8. 5 stars
          This was a very challenging experience for me… 40 min, very hard potato’s and carrots, +5 min, +5, +10, +10… Ok now I’m cutting each potato and carrot pieces in half. Back in for 10min, +10, still not cooked… What wrong? Doesn’t make sense, everyone is having success with this recipe?. And we’re getting hungry…

          Wait! I’m using my micro-convection oven in my motorhome (it’s my home) which usually cooks really well. Let’s check.. Oh boy, the temps drops to 375F degrees, darn, no wonder it’s not ready!!! My micro-convection isn’t good enough to cook at 450F for prolong periods ?

          It was finally ready after 2 hours… (note to self, use your propane oven next time Marie!..). and result?

          SO INCREDIBLY DELICIOUS!!! It’s been more than 1 hour I’m done eating supper and this wonderful taste is still I n my mouth!!! It’s coming back regularly, for sure!! (with the right motorhome cooking tool..)

          Thank you again, and again Olena! Love your recipes!?

          1. 5 stars
            I use a toaster oven that has a convection option as well– and I found the same thing. It does not do well at what are supposed to be the equivalent higher temps. I stopped using that option altogether, which is fine by me because it’s super loud lol. Not a fun discovery to have to make when roasting a whole chicken hahaha

        9. 5 stars
          Quick and easy to make. When it came out of the oven looking so good I got really excited. Tasted yummy! I used less potatoes and carrots but it still turned out great. This is my new go-to dish. Thanks for sharing the recipe.

        10. 5 stars
          The chicken and vegetables are roasting in the oven and it smells so good. My Grandmother immigrated here to the US from Ukraine. She was the best cook and taught me many traditional Ukrainian dishes.

          I can’t wait to eat this!!!!

        11. 5 stars
          This is great! So easy. I’m always looking for one pot/pan meals. Most of my favorites are cajun or southern style recipes that cook down for hours. This recipe has the same homestyle-comfort deliciousness but is quick and easy. Set it and forget it! The spice blend is fantastic, garlic is mandatory, and chicken thighs are the way to go… We also add brussel sprouts.

        12. 4 stars
          The carrots were not cooked all the way through. I recommend boiling them first if you like them soft like me! Delicious recipe!

        13. 5 stars
          I made this dish once so far and it was very tasty. Definitely will become a regular dish at our house!

        14. 5 stars
          A rainy holiday Saturday. Stiff from 2 days of gardening. Craving chicken thighs, wanted a quick prep oven meal. WOW!!!!! For once I followed a recipe exactly, with only 2 exceptions. I only had mini potatoes and hate coriander. Halved the potatoes and substituted cumin. The flavours were perfect. In my favourite pottery lasagna pan it looked just like the photo. I’m so glad I made enough for 3 meals.

          I REALLY recommend this recipe. Wonderful for everyday, for company, and will be shared at many potlucks.

          it
          .

        15. 5 stars
          Found your recipe by accident. Decided to try a whole chicken-never done that before. Big difference is I put the whole shabang in my insta pot on high heat pressure cook setting. Used celery, green peppers, minced garlic, garlic powder, dried mustard, Italian seasonings. For liquid to steam out I put in a bunch of chicken broth no extra salt. Today (05/16/20) is first attempt at this. Looks good in the pot. Easy to do which I love!

        16. 5 stars
          I’ve used this recipe twice now, and it’s healthy and tasty and easy to prepare.

          I added a 1/2 cup of Pinot Noir for the last 5 minutes in the oven, and then covered the dish with tinfoil to allow the wine to infuse the chicken and veggies. It worked very well.

        17. 5 stars
          Awesome and I used cumin and I added sweat potato to the mix. Oh and I didn’t have a single onion can you believe it?! So, I used shallots instead! Awesome one pan dinner!

          Thanks and hope you’re staying safe!

          Norma Macias from Miami, FL

        18. 5 stars
          This is a great recipe
          *because the prep is simple,
          *because your kitchen smells wonderful while you’re baking it,
          *because you have leftovers for at least 2 or 3 days

          This will become one of my top Go-To recipes.

        19. 5 stars
          Simple, yummy meal. Delicious.
          I prepped meal exactly as on recipe. And even added sweet potatoes.
          Turned out delish.

        20. I will try this recipe tomorrow, Olena. I love its simplicity, and combination of chicken thighs with bone-in, plus the onions and potatoes and carrots – what could be better?
          I’ll let you know how it turns out.

          And we live not very far from Vancouver Island, and can see the ligthts of Victoria from our small American island in the San Juans.

          Ed

        21. 5 stars
          This was so good and easy.Love it. Used fresh rosemary, dried thyme, bay leaves, salt, pepper and cumin. Can’t wait to make it again. The chicken was crispy and so tasty, and you can just throw it together with whatever you want.

        22. 5 stars
          I can sum up this dish in one word – DELISH! So easy, my husband could have done it. I used chicken thighs and drumsticks (for the kids) with red potatoes, onion and carrots. I didn’t have a lot of variety in my cupboard, so I seasoned with salt, pepper, garlic gloves, granulated garlic and fresh rosemary sprigs. The entire family gave it two thumbs up. I will definitely be making this dish again. So glad I wandered onto your site! Thank you Olena.

        23. 5 stars
          I made s smaller portion for my wife and I
          . Went to the local store and purchased everything I needed for less than $7 .
          Most seasonings I had at home. Simple quick and delicious .

        24. 5 stars
          Easy to make, healthy and absolutely delicious. 3 hours later and i’m still thinking omg that was so good. Great for families, guests and bachelors; highly recommended.

        25. 5 stars
          I have made this recipe four times now! My toddler gobbled up the chicken and asked for more! I have been playing around adding red onions or red potatoes as well as using a sweet potato one night. It turns out great every time and it is so fast to make on a weeknight or weekend. Thank you for sharing this dinner…it is the one I’m sure to keep in rotation during the cooler months.

          1. You are very welcome, Andrea. Yes, experimenting is great. Anything common sense goes. I just keep it basic for the sake of simplicity and not to overwhelm people haha.

        26. 5 stars
          Doc delicious. Perfect for big family dinners. Allows cook some time to socialize while dish bakes. Easy clean-up also.

        27. 5 stars
          I just found your site and at just the right time. I am attempting to eat much healthier, and I am exited to try lots of your recipes with real and easily accessible ingredients. This chicken was just honest, homey and REAL food. It was delicious. I have stopped buying as many individual spices since they go stale before I use them. I now buy spice blends of spices I would use together anyway. For this recipe I used Trader Joe’s 21 seasoning salute and salt. It came out delicious. Also, since it is just me and I wanted to do your trick of prepping for two meals at once, I cooked with two chicken thighs and vegetables last night and put an equal amount in a baggie to dump into the pan tonight. Two suppers and two lunches with one prep time!

          1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! Good for you. Yes, leftovers and meal prep are key to eating healthy.

        28. 5 stars
          Olena, after making this several times – as it’s that good – I realized why I/we love it! It came to me one day like a light bulb in my head… you see my mother-in-law was from Czech Republic (hours away from Ukraine) & this is exactly the way she cooked! It was comforting to me as she has now passed away & we miss her great meals similar to this. Just wanted to share this memory…!?

          1. Awe, thank you for sharing. Food just like places and scents bring so many memories. I am happy I could help and be part of your family. Enjoy!

        29. 5 stars
          This is a great recipe! Good enough to rate hand writing it in my notebook of true keeper recipes (with credit to your website). I’ve made it several times. Last night I didn’t have carrots, and used mushrooms in their place. Fifteen minutes before it was done, I put in a pan of seasoned asparagus in the oven and roasted that too. My husband raves every time we have this. The prep work is pretty simple and it makes the house smell amazing once the meal starts cooking. Last night I was made a second pan to put in the oven tonight, too!

          1. Yay. Happy to share. No worries about handwriting. Love it! I myself still do notes and love it. As long as it helps you eat healthy. xoxo

        30. 5 stars
          Making again today – it was that good the first time around… repeat performer!! Thank you for some of the best recipes I’ve cooked recently! In fact, my husband is still talking about them!
          Happy Easter to you & your family!

        31. 5 stars
          Just wanted to let you know this was delicious! As we ate it all one could hear was Mmmm… as we ate it & finished… only one thigh & a few left over potatoes/carrots left. There’s just the two of us so I’m thinking my husband will finish the rest later for dinner! He definitely loves your recipes which I’ve made – all of them so far!! LOL… No, I’ve not run out of recipes to cook yet… still more to try! I don’t know if I commented on the Avocado Salad w/green onions I’ve made twice, but it’s good, too. Also, the Chickpea Avocado Salad. I’m thinking I’m going to make the Cedar Plank Salmon next – after I go buy Cedar Planks. I’m sure that will be good, too. Between your website I should be all set up without having to worry on what to fix next!! SERIOUSLY! Again,Olena, “thank-you”!!

          1. Yay! LOL you are welcome!!! Warms my heart.

            One thing. Next time when you rate recipes if you liked it then please click 5 stars, not 1.:) 1 means very bad. I fixed it this time, it’s just very tedious process to fix it. So pretty please put down 4-5 or whatever stars if you liked the recipe. Thank you so much!:)

        32. Lunch for today!! I know it will be good… can’t wait to eat it!! Smelling it in the oven now… omg, garlic & spices are wafting from kitchen as i type this. Thanks Olena!

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