Chicken Thighs and Potatoes for an Easy Oven Dinner
A flavorful one-pan dinner featuring crispy-skinned chicken thighs and tender roasted potatoes, seasoned with garlic, herbs, and a touch of lemon.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
4–6 bone-in, skin-on chicken thighs
1.5 lbs Yukon Gold or red potatoes, chopped
2 1/2 tablespoons olive oil
1 teaspoon salt (divided)
1/2 teaspoon black pepper (divided)
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
4 garlic cloves (optional)
Juice of 1/2 lemon
Optional: fresh parsley for garnish
Instructions
- Preheat oven to 425°F.
- Season chicken with oil, salt, pepper, paprika, and garlic powder.
- Toss potatoes with oil, salt, pepper, rosemary, thyme, and garlic.
- Arrange potatoes on a sheet pan. Place chicken on top, skin-side up.
- Roast 35–45 minutes until chicken is cooked and potatoes are tender.
- Broil 2–3 minutes for extra crispiness, if desired.
- Squeeze lemon juice over everything. Serve hot.
Notes
Use boneless thighs for faster cook time. Add vegetables or swap spices to customize.