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!

We also love these oven baked chicken thighs and sheet pan chicken and veggies.

Roasted chicken thighs and potatoes and carrots in white baking dish.

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 thighs, potatoes, carrots, onion, bay leaves, garlic, oregano, basil, cumin, rosemary, oil, salt and pepper.
  • 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!

Step by step process 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 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.
Roasted chicken thighs and potatoes with carrots served in a bowl and garnished with herbs.

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.

Sliced cucumbers and tomatoes with healthy veggie dip or cottage cheese dip would pair nicely as well.

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.

FAQs

Can I use boneless chicken thighs or chicken breasts for this recipe?

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.

Can I use sweet potatoes instead of regular potatoes?

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.

Can I use frozen chicken thighs?

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.

How do I know when chicken is ready?

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

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

Close up of roasted chicken thigh surrounded by carrots and potatoes.
Roasted chicken thighs and potatoes and carrots in white baking dish.

Roasted Chicken Thighs and Potatoes

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.
4.95 from 55 votes
Servings 8 servings
Calories 424
Diet Gluten Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

Ingredients 
 

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, 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!

Notes

  • 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.

Nutrition

Calories: 424kcal | Carbohydrates: 33g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 410mg | Fiber: 5g | Sugar: 3g
Course: Dinner
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Delicious, easy! Baked a little longer as I am high altitude and had nice large chicken thighs. Will make this over and over!

  2. 5 stars
    Love this recipe!!!

    Quick question. Did you try it in air fryer? If so, what would be the cooking instructions?

    Thank you!

    1. So happy to hear! I would air fry chicken and potatoes separately at 375. Chicken probably 20 mins plus and potatoes maybe a tad less. Just play it by ear.

  3. 5 stars
    I made this recipe and it was gone in 10 minutes! All I could hear from the kitchen were “MMM!, Yummy!, This is soooo good!” My family loved it! I will definitely be making this dish again……and again ….and again!

    1. That is the best when kids (& the rest of the family) love what we moms make. That’s so great! I hear this from the kitchen a lot, men love to eat.:)

  4. 5 stars
    It’s been over a year since I made this & I’m making it today. My husband who was your avid fan and loved everything I made from your site past away suddenly in July 2021. Every time I made anything from your site & he came into the house and smelled it cooking he immediately said “Olena’s?”! 😊 He especially loved this dish! I moved after his passing to another state & stayed with family… didn’t cook. I am in my own place now so I am making this dish in honor of him today.
    I applaud you for your new accomplishment/degree since I last was on your site. I will be cooking more things again from here.
    Best of luck Olena!!

  5. 5 stars
    This recipe was so easy, quick and delicious. I tweeked it a bit with some white cooking wine and chicken broth.
    🌟 🌟 🌟 🌟 🌟

  6. 5 stars
    Looking for a simple healthy Ukrainian dish to support our friends overseas. Thank you! This will be a definite staple recipe for our family!

  7. 4 stars
    I tried this recipe and followed it exactly yet my chicken thighs were not crispy but rather soggy. not sure what I did wrong. Was very flavourful and easy to make.

  8. 5 stars
    Loved it! Made it with chicken drums instead. My husband who is more of a chicken breast guy went for seconds! It was delicious and nutritious, and so simple to make, and inexpensive. Thank you!

    1. Winner winner chicken dinner (couldn’t resist!)! πŸ™‚ Thanks for leaving a review, so glad you and your husband loved it!

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