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chicken thighs and potatoes
Sofia

Chicken Thighs and Potatoes

A simple, satisfying one-pan meal featuring crispy, juicy chicken thighs roasted with golden potatoes, garlic, and herbs. Crispy on the outside, tender on the inside—perfect for weeknights!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1½ lbs baby potatoes halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • 4 garlic cloves smashed
  • Fresh parsley or rosemary for garnish (optional)

Method
 

  1. Preheat Oven:
  2. Preheat oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan.
  3. Season the Chicken:
  4. Pat chicken thighs dry and season with salt, pepper, garlic powder, paprika, and thyme.
  5. Toss the Potatoes:
  6. In a large bowl, toss halved potatoes with 2 tablespoons olive oil, a pinch of salt, pepper, and a bit more garlic powder or herbs if desired.
  7. Assemble the Dish:
  8. Arrange chicken thighs skin-side up in the baking dish. Scatter potatoes and garlic cloves around the chicken. Drizzle remaining olive oil over the top.
  9. Roast:
  10. Bake for 35–45 minutes, or until chicken reaches 165°F (74°C) internal temp and potatoes are fork-tender and golden brown. Broil for the last 2–3 minutes for extra crispiness, if desired.
  11. Serve:
  12. Let rest 5 minutes. Garnish with fresh parsley or rosemary and serve warm.

Notes

  • Optional veggies: Add carrots, green beans, or Brussels sprouts for a complete one-pan meal.
  • Boneless option: Use boneless thighs, but reduce cooking time by 10–15 minutes.
  • Flavor twist: Add a squeeze of lemon or a splash of balsamic vinegar over the top before serving.
  • Storage: Refrigerate leftovers up to 4 days. Reheat in oven for best texture.