Roasted Chicken Thighs and Potatoes
Looking for a dinner that practically makes itself? Roasted chicken thighs and potatoes are juicy, golden, and packed with flavor thanks to a lemon and rosemary marinade. The meat cooks up tender and succulent, while the potatoes soak up all those savory drippings, becoming crispy on the outside and fluffy inside. With just 10 minutes of prep and one pan, this is weeknight comfort food at its best.
Author’s Notes for Roasted Chicken Thighs and Potatoes
I think there’s something just timeless about a dish like oven roasted chicken thighs and potatoes. It’s the kind of meal that feels like it belongs to every season, but I especially love it once the evenings start to cool down and cozy dinners become more appealing than grilling outside.
The chicken turns golden and juicy, the potatoes soak up all those delicious pan juices, and you get that irresistible rosemary-garlic aroma filling the kitchen. If you’ve tried my recipe for oven roasted chicken legs, thighs, and drumsticks before, or even the herb-packed Tuscan chicken and potatoes, you’ll notice that this one follows the same effortless style.
If you’re a fan of Mediterranean flavors, you have to try my olive oil chicken thighs next. But I think roast chicken thighs and potatoes might be the simplest (and tastiest) recipe yet. It’s a true one-pan meal where the oven does all the work, so it really doesn’t get any easier!
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- Chicken Thighs – Bone-in, skin-on thighs work best for maximum juiciness and flavor, but you can swap in drumsticks or even bone-in breasts with a slight adjustment to cooking time.
- Yellow Potatoes – Yukon Golds are ideal for their buttery texture, but red potatoes or russets also work. Just be sure to cut them into similar-sized chunks.
- Fresh Rosemary – For that essential, savory herb flavor. You can also use thyme or oregano if that’s what you have on hand.
- Olive Oil – A good quality extra virgin olive oil makes all the difference, adding a rich base flavor. Avocado oil is a great neutral alternative.
- Lemon Juice – Add a squeeze of fresh lemon to brighten everything up and cut through the richness. Bottled juice is fine in a pinch, but it tends to be more bitter.
- Paprika – Sweet paprika gives the chicken a lovely warmth and golden color, but if you prefer a smokier flavor, smoked paprika is a fantastic swap.
- Garlic Powder – I use this for convenience, but minced fresh garlic works beautifully if you prefer a stronger, fresher garlic taste.
How to Make Oven Roasted Chicken Thighs and Potatoes
- Make the Marinade – In a medium bowl, whisk together the olive oil, lemon juice, chopped rosemary, salt, paprika, and garlic powder until well combined.
- Prepare the Potatoes – Peel and quarter the potatoes, then toss them in half of the marinade so they soak up flavor before roasting. Laying them in the bottom of the dish ensures they cook in the drippings and turn melt-in-your-mouth tender.
- Marinate the Chicken – Coat the chicken thighs in the remaining marinade, making sure both sides are well seasoned. An extra sprinkle of paprika over the skin adds beautiful golden color and a touch of sweetness as it roasts.
- Roast – Place the dish in a preheated oven and roast at 425°F for 45 minutes, or until the chicken skin is crispy and golden and the internal temperature reaches 165°F.
- Serve – Roasted chicken thighs and potatoes are best served straight from the oven with your favorite sides. Enjoy!
Storing, Reheating and Make-ahead
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For best results, reheat the chicken thighs and roasted potatoes on a baking sheet in the oven at 375°F until heated through. This keeps the skin crispy. A microwave works too if you’re pressed for time, though the skin won’t be as good.
To prep ahead, marinate the chicken and potatoes a few hours before cooking and keep them covered in the fridge until you’re ready to roast.
Frequently Asked Questions
Can I use boneless chicken thighs for this recipe?
Yes, you can! Boneless thighs cook a bit quicker, so aim for about 30–35 minutes in the oven. Just keep an eye on them toward the end so they don’t dry out.
Do I have to peel the potatoes?
Not at all. The skins are very thin and buttery, so you can leave them on if you like a rustic look and a little extra texture. Just give them a gentle scrub before chopping.
The same goes if you use red potatoes, though you’ll want to peel russets as their skins are thicker and a bit tougher.
What can I serve with chicken thighs and roasted potatoes?
Pair roast chicken thighs and potatoes with something fresh on the side. A crisp green salad is always a classic, but you could also try a juicy heirloom tomato salad or a refreshing cucumber and feta salad. And don’t skip some crusty bread to soak up those pan juices!
Roasted Chicken Thighs and Potatoes
Ingredients
- 8 chicken thighs
- 5 medium-sized yellow potatoes like Yukon
- 1 tbsp fresh rosemary chopped
- ¼ cup extra virgin olive oil
- juice from 1 lemon approx. 2 tbsp
- 1½ teaspoon salt
- 1 teaspoon sweet paprika + more for dusting
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F.
- Peel potatoes and cut them into quarters.
- In a bowl, combine olive oil, lemon juice, rosemary, salt, paprika, and garlic powder.
- Place the potatoes in a baking dish (3QT), scatter them all over the dish.
- Pour half of the marinade over the potatoes and mix well.
- Place the chicken thighs on top of the potatoes.
- Pour the remaining marinade over the chicken thighs and distribute it evenly on both sides.
- Sprinkle some more paprika on top of the chicken and place the dish in the oven.
- Bake at 425°F for 45 minutes or until the internal temperature of the chicken is 165°F,
Notes
Nutrition
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