Oven-Baked Chicken Thighs with Potatoes
This easy and comforting dish combines crispy oven-baked chicken thighs with tender, golden potatoes. It is a hearty family favorite that brings simple ingredients together for a delicious and satisfying meal.
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 800g (1.75 lbs) baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme (or herbs of choice)
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lemon (optional, for extra flavor)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- In a large bowl, combine the potatoes with 2 tablespoons olive oil, garlic, thyme, paprika, salt, and pepper. Toss well to coat.
- Spread the potatoes evenly in the baking dish.
- Pat the chicken thighs dry with paper towels. Rub them with the remaining olive oil, season generously with salt and pepper, and place them on top of the potatoes.
- Bake uncovered for 40 to 45 minutes, or until the chicken is golden brown, the skin is crispy, and the potatoes are tender. An internal temperature of 165°F (74°C) confirms the chicken is cooked through.
- If desired, drizzle the dish with fresh lemon juice before serving for a bright and zesty finish.
Serving suggestion
Serve straight from the pan with a side salad or steamed vegetables for a complete meal. The roasted garlic potatoes pair beautifully with the juicy chicken.
Tasting note
Crispy on the outside, juicy on the inside, and full of roasted flavor—this dish is pure comfort food at its best. A recipe worth saving and making again.