Chicken Thighs and Potatoes
A no-fuss, oven-roasted dinner made with juicy chicken thighs and golden potatoes seasoned with garlic, lemon, and herbs. Ready in under an hour!
Equipment
- - Sheet pan or baking dish
- Mixing bowl
- - Meat thermometer (recommended)
Ingredients
- - 6 bone-in skin-on chicken thighs
- - 1½ lbs baby potatoes halved
- - 3 tbsp olive oil
- - 2 tbsp lemon juice
- - 4 garlic cloves minced
- - 1½ tsp salt
- - ½ tsp black pepper
- - 1 tsp smoked paprika
- - 1 tsp dried oregano
- - ½ tsp garlic powder
- - ½ tsp onion powder
- - Fresh parsley for garnish
- - Optional: lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry and place in a bowl with halved potatoes.
- Mix olive oil, lemon juice, garlic, and seasonings. Pour over chicken and potatoes.
- Toss to coat. Place chicken skin-side up on a baking sheet, potatoes around it.
- Bake for 40–45 minutes, or until chicken is cooked through and potatoes are golden.
- Optional: Broil 2–3 minutes for extra crisp.
- Garnish with parsley and serve warm with lemon wedges.
Notes
- Works great with chicken drumsticks
- Add extra veggies like carrots or peppers
- Use boneless chicken for faster cooking
- Broil at the end for crispier skin
- Add extra veggies like carrots or peppers
- Use boneless chicken for faster cooking
- Broil at the end for crispier skin