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.
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?
- 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.
- 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.
- 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.
Two, maybe only one if they are huge. Children will only need one.
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.
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.
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.
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?
- A simple salad with Yogurt Dressing or Raspberry Vinaigrette
- German Cabbage Salad or Coleslaw
- French-Style Green Beans
- The Best Caramelized Brussels Sprouts
- Sweetheart Cabbage
- Buttered Leeks
- Creamy Cheesy Leeks
More roasted chicken thigh recipes
Roasted Chicken Thighs and Potatoes
- 1 large-rimmed baking tray
- 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
- 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.
- 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.
- Preferably starchy potatoes (like Russet potatoes) or all-purpose potatoes. Waxy potatoes are not ideal for this recipe.
- The vegetables are optional, but I love to add some.
- The internal temperature measured with an instant-read thermometer should be 165°F/ 74°C (Amazon affiliate link).
- Store airtight in the fridge for about 3 days and reheat before serving. You can freeze the leftover thighs but not the potatoes.