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, spatchcock chicken and sheet pan chicken and veggies.
Table of Contents
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.
Sliced cucumbers and tomatoes with healthy veggie dip or cottage cheese ranch 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
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
Equipment
Ingredients
- 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
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.
So simple. Needed a last minute chicken recipe. This one tastes great and your whole dinner cooks together in one dish.
Yay! Glad you liked this recipe Rachel!
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 ?
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!
Fantastic! This was honestly tastier than I expected. Thank you!
Yay! Glad you liked it Ali!
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!?
Yes, the right cooking tool is essential, but I am so happy that it finally worked out for you Marie 🙂
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
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.
So happy that you liked it!
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!!!!
Wonderful Nancy!
Thanks for sharing! My house smells amazing right now and the prep was super easy?
So great to hear Nikki 🙂
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.
Awesome! Thanks for sharing your positive feedback Ricky!
The carrots were not cooked all the way through. I recommend boiling them first if you like them soft like me! Delicious recipe!
You must have had very thick carrots. 🙂 Cut them thinner next time or boil. 🙂
Would you use same temp for boneless skinless thighs and about 25-30 min?
Yes, correct! Then test with a fork both potatoes and meat and go from there. 🙂