Description

Chicken Thighs and Potatoes is a comforting, one-pan dinner that delivers juicy, well-seasoned chicken with perfectly roasted potatoes. This simple, hearty recipe uses garlic, lemon, paprika, thyme, oregano, and olive oil for bold flavor with minimal prep. Roasted on a single sheet, it’s easy cleanup and great for weeknights. Finish with a quick broil for extra crispy skin if desired, then garnish with fresh parsley for a bright finish.

Ingredients

Scale

6 bone-in or boneless chicken thighs
1½ lbs baby potatoes, halved
4 cloves garlic, minced
1 small onion, sliced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp paprika
1 tsp dried thyme
1 tsp dried oregano
½ tsp black pepper
½ tsp salt
Fresh parsley for garnish

Instructions

Preheat oven to 400°F (200°C).
Place the chicken thighs in a bowl and season with olive oil, lemon juice, paprika, thyme, oregano, salt, and pepper.
Add the potatoes, onion, and garlic to the bowl and toss everything together until well coated.
Spread the chicken and potatoes evenly on a baking sheet or in a large baking dish.
Bake for 35–45 minutes, or until the chicken is fully cooked and the potatoes are tender and golden. Broil for 2–3 minutes if you want extra crispy skin on bone-in thighs.
Garnish with fresh parsley and serve warm.

Notes

You can use boneless, skinless thighs too; adjust cooking time slightly
Ensure internal temperature reaches 165°F (74°C)
For crisper skin, broil only the chicken for the last 2–3 minutes
Leftovers refrigerate well in an airtight container for up to 3 days

Prep Time: 10 minutes
Cook Time: 35–45 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: ~520 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 180 mg

Keywords: Chicken thighs, potatoes, one-pan dinner, roasted chicken and potatoes, garlic lemon paprika thyme oregano, easy weeknight meal, family dinner, oven-baked chicken