This dish features juicy chicken thighs paired with tender potatoes, all cooked together for a satisfying meal. It’s simple, hearty, and full of flavor!
I love how the chicken gets crispy skin while the potatoes soak up all the delicious juices. Perfect for cozy dinners, and leftovers are great too—if there are any left! 😄
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs add flavor and tenderness, but bone-in, skin-on thighs are preferred for juiciness. If you’re looking for a leaner option, you can use chicken breast, but adjust cooking time as they’ll cook faster.
Baby Potatoes: These small, tender potatoes are perfect as they roast quickly. If you can’t find them, use Yukon Gold or red potatoes, chopped into similar sizes for even cooking.
Olive Oil: I like using extra virgin olive oil for its rich flavor. If you’re looking for a higher smoke point, avocado oil works great, too!
Herbs: Fresh rosemary and thyme bring wonderful aroma to the dish. If unavailable, dried versions will do—just remember to use less, as their flavors are more concentrated.
Garlic: Feel free to add more minced garlic for extra flavor. If you love garlic, roasting whole cloves with the chicken and potatoes can add a lovely sweetness.
Lemon Juice: Fresh lemon juice brightens the dish. If you don’t have a lemon, a splash of white wine or apple cider vinegar can add acidity.
How Do I Ensure Juicy Chicken and Tender Potatoes?
To get perfectly juicy chicken and tender potatoes, there are a couple of handy tips to remember. First, oven temperature is key. Make sure your oven is preheated to 400°F (200°C) before you put in the chicken and potatoes.
- When mixing the chicken with lemon juice and olive oil, make sure to coat them well; this helps in keeping the meat moist.
- Arranging the chicken skin-side up allows the skin to crisp and trap juices inside.
- Use a meat thermometer to check that the chicken reaches 165°F (75°C)—this ensures it’s cooked through but not dry.
- If you opt to broil the chicken at the end, keep a close eye on it to avoid burning.
- Letting it rest after baking for a few minutes helps the juices redistribute, keeping the chicken moist.
How to Make Chicken Thighs with Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 chicken thighs (bone-in and skin-on)
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 35-40 minutes to cook in the oven. You’ll spend just a little time seasoning the chicken and potatoes, then let the oven do the work while everything roasts together. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready for the chicken thighs and potatoes.
2. Prepare the Potatoes:
In a large bowl, take the halved baby potatoes and mix them with 2 tablespoons of olive oil, half of the minced garlic, rosemary, thyme, salt, and pepper. Use your hands or a spoon to toss everything until the potatoes are well coated. They should look shiny and seasoned!
3. Season the Chicken:
In another bowl, combine the remaining olive oil, remaining minced garlic, lemon juice, and a pinch of salt and pepper. Add the chicken thighs to this mixture, making sure each piece is coated with the flavorful marinade. This adds great taste and helps keep the chicken juicy.
4. Arrange in the Baking Dish:
In a large oven-safe skillet or a roasting pan, place the seasoned chicken thighs skin-side up. Arrange the coated baby potatoes all around the chicken. Everything should be snug but not overcrowded, so they can roast properly!
5. Roast Everything:
Carefully place the skillet in the preheated oven and roast for about 35-40 minutes. You’ll know it’s done when the chicken is cooked through (165°F or 75°C internal temperature) and the potatoes are tender and golden brown. Your kitchen should smell wonderfully fragrant!
6. Optional Crispy Finish:
If you like extra crispy chicken, turn on the broiler for an additional 2-3 minutes at the end of cooking. Keep an eye on it to prevent burning!
7. Serve and Enjoy:
Once done, take the skillet out of the oven and let it rest for a few minutes. This helps the juices settle. Garnish your dish with freshly chopped parsley before serving. It’s time to enjoy this delicious meal!
Can I Use Different Cuts of Chicken?
Absolutely! You can use chicken breasts or drumsticks instead, but be mindful of cooking times. Breasts might cook faster, while drumsticks may take a bit longer to reach 165°F (75°C). Always check the internal temperature with a meat thermometer to ensure doneness.
What Can I Substitute for Baby Potatoes?
If you don’t have baby potatoes, feel free to use regular potatoes cut into chunks, sweet potatoes for a sweeter flavor, or even root vegetables like carrots or parsnips! Just adjust the cooking time, as larger pieces may take longer to become tender.
How Can I Store Leftovers?
To store leftovers, let the chicken and potatoes cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. Reheat gently in the oven or microwave until warmed through. You might need to add a splash of broth or water when reheating to prevent drying out.
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken and prep the potatoes a few hours in advance. Just store them separately in the fridge until you’re ready to cook. This can enhance the flavors and make your dinner prep even easier!
