Chicken Thighs and Potatoes: The Perfect One-Pan Dinner

Chicken Thighs and Potatoes are your weeknight dinner superhero—easy to prep, affordable, and big on cozy, feel-good flavor. We’re talking crispy, golden chicken thighs nestled right over seasoned potato wedges, all roasted in one pan for minimal mess.

And let’s be real—between juggling work, kids, and that never-ending laundry pile, who has time for complicated recipes with 12 steps and three sauces? With this comforting combo of chicken thighs and potatoes, dinner is practically hands-off, but still tastes like you put in major effort. So if your crew is tired of takeout and you just want something simple, hearty, and honestly delicious—this one’s for you.

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What is Chicken Thighs and Potatoes?

Chicken Thighs and Potatoes is the culinary version of that friend who always shows up on time and brings snacks. It’s a humble one-pan dish where juicy, bone-in chicken thighs roast alongside golden, crispy potatoes—flavored up with garlic, paprika, and thyme. This isn’t just dinner, it’s a hug on a plate. The chicken skin gets beautifully crisp while the potatoes soak up all those savory pan drippings. It’s a classic recipe that delivers every time—no culinary degree needed.

Whether you’re feeding picky kids or hangry adults, this combo pleases everyone at the table. Bonus: fewer dishes. It’s like the crockpot’s cooler oven-baked cousin, perfect for cozy nights when you just want to roast something and relax.

Reasons to Try Chicken Thighs and Potatoes

Let’s be honest—chicken thighs and potatoes are like the sweatpants of dinner: reliable, cozy, and always a good idea. Here’s why this recipe should be on your regular rotation. First off, it’s budget-friendly. Chicken thighs are cheaper than breasts, and potatoes? Practically pantry gold. Second, it’s a legit time-saver. With just 15 minutes of prep and one baking dish, you can whip this up and still have time to binge your favorite show or help with math homework (ugh, fractions).

Third, flavor. We’re talking garlic, paprika, onion powder, and thyme all roasted together—your house will smell amazing. Lastly, it’s customizable. Toss in carrots, swap Yukon Gold for red potatoes, or add a splash of lemon at the end. However you slice it, this recipe delivers on comfort, taste, and ease.

Ingredients Needed to Make Chicken Thighs and Potatoes

• 4 bone-in, skin-on chicken thighs
• 4 medium potatoes (Yukon Gold or red work great)
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley (optional, but makes it look fancy)

Instructions to Make Chicken Thighs and Potatoes

Let’s walk through the step by step process to make juicy chicken thighs and crispy potatoes—all baked together in one pan with minimal mess. Whether you’re new to roasting or just want a dinner you can count on, this guide breaks it all down clearly so your meal turns out amazing every single time. Grab your apron, and let’s get cooking!

Step 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This high temperature is key for that golden, crispy skin on the chicken thighs and tender, caramelized potatoes. Don’t skip this step—it sets the stage for even roasting and helps lock in flavor. If your oven runs hot or cold, consider using an oven thermometer for better accuracy.

Pro Tip: While the oven heats up, this is a great time to prep everything else. Want more help on prepping ahead? Visit our kitchen prep tips for busy home cooks to streamline your dinner game.

Step 2: Prep the Potatoes

Wash and dry your potatoes thoroughly—especially if you’re leaving the skins on (which adds flavor and texture). Cut them into evenly sized wedges or chunks, about 1–1½ inches thick. Uniform sizes help the potatoes cook evenly and crisp up properly.

Place the cut potatoes in a mixing bowl, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss until everything’s well coated. You want a thin, even layer of oil—just enough to help the edges turn golden and irresistible.

Looking to switch it up? You can easily swap in sweet potatoes, baby reds, or even carrots for a fun variation. Head over to our guide on simple ingredient substitutions for more ideas.

Step 3: Dry and Season the Chicken Thighs

Now, grab your bone-in, skin-on chicken thighs and pat them dry with paper towels. This step is crucial—removing moisture from the skin helps it roast up crisp and golden, instead of getting soggy.

In a small bowl, combine the remaining 2 tablespoons of olive oil with the garlic powder, onion powder, paprika, dried thyme, plus salt and pepper to taste. Stir it into a thick, fragrant seasoning paste.

Rub the seasoning all over the chicken thighs—under the skin and over it. You want that flavor packed into every bite. Don’t be shy—it’s okay to get a little messy here!

Need a dairy-free or low-sodium version? Visit our post on healthy chicken dinner swaps for more smart adjustments.

Step 4: Assemble in the Baking Dish

Grab a large baking dish or sheet pan (make sure it has a lip to catch juices). Arrange your seasoned potato wedges in a single layer at the bottom of the dish. Then, place the chicken thighs skin-side up right on top of the potatoes. This allows the flavorful juices from the chicken to drip down and coat the potatoes while everything roasts.

Make sure the chicken isn’t overcrowded—leave a little space between each piece so they roast instead of steam. If your dish feels crowded, consider using two pans.

Step 5: Roast in the Oven

Slide the dish into the preheated oven and roast for 45–50 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C) and for the potatoes to be fork-tender and golden.

About halfway through, you can spoon some of the pan juices over the potatoes for extra flavor—or just let the oven do all the work. No flipping or fussing required.

Want a similar hands-off dinner idea? Don’t miss our popular Crockpot French Onion Pot Roast for another cozy meal that basically cooks itself.

Step 6: Rest, Garnish, and Serve

Once everything is perfectly roasted, remove the pan from the oven and let it rest for 5 minutes. This helps the juices settle into the chicken instead of running all over your cutting board.

Just before serving, sprinkle with freshly chopped parsley for a pop of color and freshness. It’s optional, but it gives the dish that little extra polish (especially if you’re trying to impress someone).

Serve hot, straight from the pan, and don’t forget the crusty bread or simple side salad. You’ve just made a hearty, soul-warming dinner—step by step—with less than an hour of effort.

What to Serve with Chicken Thighs and Potatoes

This dish is basically a full meal on its own, but if you want to round things out, go for something fresh and simple. A crisp green salad with a light vinaigrette cuts through the richness. Steamed green beans or roasted carrots add color and balance. If you’re going for comfort all the way, a warm dinner roll or some crusty bread is perfect for soaking up those pan juices. And let’s not ignore the sauce fans—add a quick garlic aioli or a dollop of sour cream on the side. If you’re trying to sneak more veggies in, roasted broccoli or a side of sautéed spinach will work without adding much effort.

Key Tips for Making Chicken Thighs and Potatoes

1. Dry that chicken skin! Moisture is the enemy of crispiness, so pat it down like you mean it.
2. Don’t overcrowd the pan. Give everything some space to roast, not steam.
3. Use a meat thermometer. It’s not fancy—it just helps you avoid undercooked or dried-out chicken.
4. Let it rest. Give the dish 5 minutes before serving so the juices can settle.
5. Customize it. Add carrots, sweet potatoes, or even apple slices for a fun twist.

If you’re craving more one-dish wonders, check out this Hearty Beef Cowboy Casserole for a meaty, comforting alternative.

Storage and Reheating Tips for Chicken Thighs and Potatoes

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 4 days. To reheat, toss them in a 375°F oven for about 15–20 minutes or until everything’s hot and crispy again. Avoid the microwave unless you’re in a real rush—it softens the chicken skin and can make potatoes rubbery. If you’re planning to freeze it, remove the skin first (it doesn’t freeze well) and store in a freezer-safe container for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven. Bonus tip: use leftover chicken in wraps or salads for easy lunches.

FAQs

Can I use boneless chicken thighs?
Yep! Just reduce the cooking time by about 10–15 minutes since they cook faster.

Can I use sweet potatoes?
Absolutely. They add a little sweetness and still pair well with the spices.

Can I make this ahead?
You can prep everything ahead and keep it in the fridge. Just pop it in the oven when you’re ready.

What’s the best pan to use?
A metal sheet pan gives the best crispiness, but any large baking dish works.

Can I add other veggies?
Yes! Carrots, onions, or bell peppers roast beautifully with this dish.

Final Thoughts

Chicken Thighs and Potatoes are proof that dinner doesn’t have to be complicated to be downright delicious. With just a handful of pantry staples, one pan, and about an hour, you’ve got a meal that’ll have your family asking for seconds. It’s comfort food at its best—juicy chicken, crispy potatoes, and minimal cleanup. Whether it’s a Tuesday night or you’re hosting the in-laws, this dish always delivers. For more cozy, budget-friendly meals, don’t miss our Tater Tot Casserole with Ground Beef or our crowd-pleasing Cowboy Chicken Bites.

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