Roasted Chicken Thighs and Potatoes

These roasted chicken thighs and potatoes are baked on one baking sheet; this easy recipe makes a complete and delicious sheet pan dinner ready in about 1 hour.

Crispy roasted chicken thighs with potatoes - this is an easy sheet pan meal or chicken and potato tray bake, quick to make, and always a hit with my family. A simple salad on the side is all you need.

I mean, what is not to like? My kids go crazy for chicken and potatoes in the oven, I think I could cook this one-pan chicken dish every week, and they will not get bored with it.

And I do cook one version or another of roasted chicken really often. How about trying these Baked Chicken Thighs, Basic Recipe or these Sticky Honey Lime Chicken Thighs? Or something a little bit different, like Baked Mango Chicken or a Whole Roasted Chicken with Oranges?

Recipe ingredients

• Chicken: 8 bone-in skin-on thighs. Alternatively, you can use 4 thighs and 4 drumsticks. I often buy 4 whole legs and divide them at the joint.
• Potatoes: I use starchy potatoes, like Russet potatoes, or all-purpose potatoes.
• Olive oil
• Vegetables are optional, but I often add 1 medium yellow or red onion and 1 large bell pepper, both thickly sliced.
  • Fennel, broccoli, cauliflower, and Brussels sprouts are all great ideas. However, do not overcrowd the baking tray; all the ingredients should lie in a single layer.
• Spices: Sweet paprika, garlic powder, rosemary, thyme, fine sea salt or Kosher salt, and ground black pepper. For a bit of heat, add some cayenne pepper or red pepper flakes to taste.

Alternative spices

• Different sorts of spice mixtures for chicken, your favorite brand.
• Za'atar or sumac for a Middle Eastern touch.
• A combination of ground coriander, ground cumin, and a tiny pinch of cinnamon for a North African taste.
• Smoked and hot Spanish paprika.
• Italian seasoning or Herbs de Provence.

How to roast chicken thighs with potatoes?

• Preheat the oven, and lightly grease a large-rimmed baking sheet.
• Pat the thighs dry with a paper towel(1).
• Mix ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper with 2 tablespoons of olive oil in a small bowl to obtain a paste (add a bit more oil if necessary) and smear the parts with this mixture (2).
• Place thighs skin side up on the prepared baking sheet.

• Peel, wash, dry, halve and slice the potatoes (3). Place them in a large bowl; add one tablespoon of oil, ½ teaspoon sweet paprika, ½ teaspoon fine sea salt, ¼ teaspoon pepper, 1 teaspoon rosemary, and ½ teaspoon thyme. Toss well to coat all over (4).
• If using other vegetables, prepare them as well.

• Roast: Add the potatoes to the meat and cook the traybake for 40-45 minutes or until the chicken is cooked through and the potatoes are soft.
• Baste the thighs with the pan juices 2 or 3 times in between.

Expert Tips

• You can line the baking sheet with aluminum foil or parchment paper for easy clean-up.
• Pat the thighs dry; this will help the spice mixture stick to them.
• Place the potato slices around the chicken; if you place the meat on top of them, the potatoes will not be soft by the end of the cooking process.
• Also, try to arrange everything in a single layer. If the pan is too small, it’s better to use two trays and roast the chicken and potatoes in a fan-forced oven where you can cook two trays simultaneously.

Recipe FAQ

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes all baked on one baking tray. The easiest way of roasting crispy chicken thighs in the oven.

4.70 from 10 votes

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Course: Poultry

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 people

Calories: 798kcal

Author: Adina

Equipment

• ▢
  1 large-rimmed baking tray

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Ingredients 

• ▢ 8 chicken thighs Note 1
• ▢ 2 lbs potatoes Note 2
• ▢ 2 onions optional, Note 3
• ▢ 1 red bell pepper optional

Spices for chicken:

• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon sweet paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon fine sea salt or Kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ a pinch of cayenne pepper or red pepper flakes, optional

Spices for potatoes:

• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon sweet paprika
• ▢ 1 teaspoon rosemary
• ▢ ½ teaspoon thyme or oregano
• ▢ ½ teaspoon fine sea salt
• ▢ ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 425°F/220, and lightly grease the baking sheet (alternatively, use parchment paper or aluminum foil).
• Pat the thighs dry with paper towels. Place them on the prepared baking sheet.
• Seasoning mixture: Mix ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper with 2 tablespoons of olive oil to obtain a paste (add a bit more oil if necessary) and rub the chicken parts with this mixture. Place them on the baking tray.
• Cut potatoes: Peel, wash, dry, halve and slice the potatoes. Place them in a bowl; add 1 tablespoon of oil, ½ teaspoon sweet paprika, ½ teaspoon fine sea salt, ¼ teaspoon pepper, 1 teaspoon rosemary, and ½ teaspoon thyme. Toss well to coat all over.
• If using other vegetables, prepare them as well. Clean and slice them thickly add toss them with the potatoes and the spices.
• Roast chicken and potatoes: Arrange the potatoes around the chicken thighs and roast for 40-45 minutes or until the chicken is cooked through (Note 4) and the potatoes are soft. Baste the thighs with the pan juices 2 or 3 times in between.

Notes

1. You can use 4 thighs and 4 drumsticks OR 4 whole chicken legs. Whole chicken legs might need a few extra minutes of roasting time; make sure you check that they are cooked through.
2. Preferably starchy potatoes (like Russet potatoes) or all-purpose potatoes. Waxy potatoes are not ideal for this recipe.
3. The vegetables are optional, but I love to add some.
4. The internal temperature measured with an instant-read thermometer should be 165°F/ 74°C (Amazon affiliate link).
5. Store airtight in the fridge for about 3 days and reheat before serving. You can freeze the leftover thighs but not the potatoes.

Nutrition

Serving: 1/4 of the dish | Calories: 798kcal | Carbohydrates: 67g | Protein: 61g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 24g | Cholesterol: 282mg | Sodium: 651mg | Fiber: 8g | Sugar: 8g

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