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Roasted Chicken Thighs and Potatoes

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

overhead view of crispy brown thighs with potato slices.

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.
collage of two pictures of raw chicken thighs before and after seasoning.
  • 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.
collage of two pictures of cutting and then seasoning raw potato slices.
  • 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.
four crispy chicken thighs close up.

Recipe FAQ

How many thighs do I need per serving?

Two, maybe only one if they are huge. Children will only need one.

How to tell when the chicken is cooked?

The baking time depends on the size of the thighs and the thickness of the potato slices. The best way is to measure the internal temperature with an instant-read thermometer; it should be 165°F/74°C (Amazon affiliate link).
If that’s not the case, give the dish a few extra minutes and check again. If you don’t have a meat thermometer, cut a thigh on the underside near the bone; the flesh should be white and the juices clear.

Can I use chicken breast?

Yes, but you will have to adjust the cooking time. It’s a good idea to roast the potatoes for about 10 minutes before adding the breast. Then, check that the meat is cooked through. The same goes for boneless chicken thighs.

Can I use sweet potatoes?

A great idea! Cook the thighs for about 10 minutes before adding the sweet potatoes; my experience is that they cook a bit faster than regular potatoes. Check that they are soft at the end of the cooking process.

How to store?

Refrigerate leftovers in airtight containers for about 3 days. Reheat in the preheated oven at 350°F/180°C for 10-15 minutes or until heated through.
You can freeze the leftovers in an airtight container or freezer bags for about 2 months. Defrost in the fridge and reheat before serving.
Potatoes are not suitable for freezing.

What to serve with chicken and potatoes?

torn piece of chicken with golden potato wedges around it.

More roasted chicken thigh recipes

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
roasted potatoes and a chicken thigh torn to show flesh.

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.
4.50 from 6 votes
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Course: Poultry
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 798kcal
Author: Adina

Equipment

  • 1 large-rimmed baking tray

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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Recipe Rating




Adina

Tuesday 7th of July 2015

Thank you, Maryvonne. I am happy you all liked this.

Maryvonne Le Bras

Tuesday 7th of July 2015

This recipe is really great. My family was completely thrilled, when I served the chicken thighs. The chicken thighs and the potatoes were very crispy and, thanks to your informations perfectly seasoned.

Adina

Monday 2nd of February 2015

dankeschön!

Monja

Friday 23rd of January 2015

Ein großartiges Rezept von Ihnen, liebe Adina! Mit den Karotten, Zwiebeln, Paprika und Kartoffeln schmecken die Hähnchenschenkel einfach köstlich. Mein Freund ist so begeistert davon, dass ich dieses Gericht schon mehrmals kochen mußte.Haben Sie nicht noch mehr leckere Rezepte mit Hähnchenschenkeln?