Chicken Thighs and Potatoes: 1-Pan Dinner, Crispy Skin, No Fuss Flavor

Chicken Thighs and Potatoes is the kind of meal that feels rustic, wholesome, and deeply satisfying—without requiring hours in the kitchen. With juicy, golden-brown chicken thighs and tender, herb-coated potatoes roasted together in one pan, this is a true weeknight hero.

Everything cooks in the same pan, allowing the chicken juices to infuse the potatoes with rich flavor while the skin crisps up to golden perfection. It’s comforting, customizable, and endlessly practical.

Perfect for busy nights or lazy Sundays, this one-pan wonder is all about real ingredients, full flavor, and minimal cleanup.

Ingredients Overview

Chicken thighs—bone-in, skin-on—is the star. This cut is rich, flavorful, and stays juicy during roasting. You can use boneless thighs, but you’ll miss out on the crispy skin and some richness.

Yukon Gold or red potatoes are ideal for roasting. They hold their shape, get crispy on the edges, and soak up all the flavor from the chicken. Russet potatoes work in a pinch but tend to be drier.

Olive oil coats the ingredients and helps with crisping. Garlic, rosemary, thyme, and paprika build a savory flavor profile. You can substitute with Italian seasoning or your favorite spice mix.

Lemon juice adds brightness and balances the richness. You can also use white wine or a splash of vinegar.

Onions or shallots (optional) add sweetness and depth, caramelizing beautifully alongside the potatoes.

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper or foil for easy cleanup.
2. Season the chicken: Pat 4–6 bone-in, skin-on chicken thighs dry with paper towels. In a bowl, toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder.
3. Prep the potatoes: Cut 1.5 pounds of potatoes into chunks (about 1-inch pieces). In a separate bowl, toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chopped rosemary, and 1 teaspoon chopped thyme. Add 4–5 whole garlic cloves (optional) for extra aroma.
4. Assemble the pan: Arrange the potatoes in a single layer on the baking sheet. Nestle the chicken thighs on top, skin-side up. This allows the juices to flavor the potatoes below.
5. Roast for 35–45 minutes, until the chicken is cooked through (internal temp of 175°F) and the potatoes are golden and tender. Rotate the pan halfway through for even browning.
6. Broil for 2–3 minutes at the end, if needed, to crisp up the skin further. Keep a close eye to prevent burning.
7. Finish with lemon juice: Squeeze half a lemon over the chicken and potatoes just before serving for brightness and balance.

Don’t overcrowd the pan—everything needs space to roast, not steam. Dry chicken skin well before seasoning to ensure it crisps.

Tips, Variations & Substitutions

For a smoky twist, add 1/2 teaspoon smoked paprika or chili powder to the chicken seasoning.

Want it saucy? Whisk together 1/4 cup Dijon mustard and 2 tablespoons honey. Brush it over the chicken in the last 10 minutes of baking.

To add vegetables, toss in carrots, green beans, or brussels sprouts during the last 20 minutes of roasting.

Boneless thighs cook faster—start checking them at 25 minutes and roast uncovered to prevent overcooking the potatoes.

Swap fresh herbs for dried (use half the amount) or substitute with Italian seasoning, za’atar, or Cajun spice blends for different flavor profiles.

For extra crispiness, roast the potatoes alone for 10 minutes before adding the chicken.

Serving Ideas & Occasions

Serve this dish with a crisp green salad or steamed green beans for a complete, balanced meal.

Pair with a simple yogurt sauce or garlic aioli for dipping, or drizzle with balsamic glaze for a sweet-savory contrast.

This is ideal for family dinners, meal prep, or casual hosting—it scales easily and reheats beautifully.

Leftovers are great chopped up into hash or added to wraps with fresh greens and sauce.

Nutritional & Health Notes

Chicken thighs provide high-quality protein, iron, and B vitamins. Keeping the skin on adds fat and flavor but can be removed after cooking for a lighter option.

Potatoes offer complex carbs, potassium, and fiber—especially with the skins left on.

Olive oil and fresh herbs bring healthy fats and antioxidants, while lemon juice helps balance and brighten the richness.

This dish is naturally gluten-free and can be adapted for Whole30 or paleo diets by skipping the potatoes and using root veggies like turnips or rutabaga.

FAQs

1. Can I use boneless chicken thighs?
Yes. They cook faster—start checking at 25 minutes. Roast uncovered to let the potatoes catch up in crispness.

2. Can I use chicken breasts instead?
Bone-in, skin-on breasts work well. Boneless breasts can dry out—baste with juices or cover loosely for part of the bake time.

3. Do I need to flip the potatoes or chicken while baking?
No flipping required if the oven is evenly heated. You can stir the potatoes halfway through if you want more crisp edges.

4. Can I make this ahead?
Yes. Prep and season everything, then refrigerate on the sheet pan. Bring to room temp before roasting for even cooking.

5. What herbs go best with this dish?
Rosemary, thyme, oregano, and parsley are all excellent. Fresh is ideal, but dried works too—use about half as much.

6. Can I cook this in a skillet?
Yes, if it’s oven-safe. Cast iron is perfect. Sear the chicken first for extra crispy skin, then roast everything together.

7. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or air fryer for best texture.

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