Last Tuesday evening, I found myself staring into my fridge with absolutely zero dinner inspiration. Then I spotted those beautiful chicken thighs sitting next to a bag of baby potatoes, and suddenly everything clicked. This chicken thighs with potatoes recipe was born from pure desperation but has become our absolute favorite weeknight dinner. The crispy skin crackling in the oven while herbs fill every corner of the kitchen—pure magic happens here.

 

Ingredients for Perfect Chicken Thighs With Potatoes

• 6 bone-in, skin-on chicken thighs (2.5 lbs / 1.1 kg)
• 2 lbs baby potatoes, halved (900g)
• 3 tbsp olive oil (45ml)
• 2 tsp garlic powder (10g)
• 1 tsp dried rosemary (5g)
• 1 tsp dried thyme (5g)
• 1 tsp paprika (5g)
• 1 tsp salt (5g)
• 1/2 tsp black pepper (2.5g)
• 1 large onion, sliced (200g)
• 3 cloves fresh garlic, minced
• 1/2 cup chicken broth (120ml)
• 2 tbsp fresh parsley, chopped

Step-by-Step Instructions for Chicken Thighs With Potatoes

1. Preheat your oven to 425°F (220°C) and grab your largest baking dish.
2. Pat chicken thighs completely dry with paper towels—moisture is the enemy of crispy skin.
3. Mix garlic powder, rosemary, thyme, paprika, salt, and pepper in a small bowl.
4. Rub seasoning mixture all over chicken thighs, getting under the skin when possible.
5. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
6. Sear chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip once.
7. Remove chicken to a plate and add halved potatoes to the same skillet.
8. Toss potatoes with remaining oil, sliced onions, and minced garlic for 3 minutes.
9. Nestle seared chicken thighs back into the skillet, skin-side up.
10. Pour chicken broth around (not over) the chicken to keep skin crispy.
11. Transfer skillet to preheated oven and roast for 35-40 minutes until potatoes are tender.
12. Check that chicken reaches internal temperature of 165°F (74°C) with a meat thermometer.
13. Rest chicken for 5 minutes, then sprinkle fresh parsley before serving.

Amazing!

Pro Tips & Variations for Your Chicken Thighs With Potatoes

My neighbor Sarah always adds lemon wedges during the last 15 minutes of cooking, which creates this incredible citrusy steam that infuses everything. The bright acidity cuts through the rich chicken fat beautifully, and those caramelized lemon pieces make gorgeous garnishes too.

For Mediterranean flair, swap the herbs for oregano and add cherry tomatoes and olives during the final 20 minutes. I discovered this variation during a particularly dreary February when I desperately needed sunshine on a plate.

Try stuffing herb butter under the chicken skin before seasoning—just mix softened butter with minced garlic and fresh herbs. The butter melts slowly, basting the meat from the inside while keeping that skin incredibly crispy on top.

Storage & Reheating Your One-Pan Dinner

Leftover chicken thighs with potatoes keep beautifully in the refrigerator for up to 4 days when stored in airtight containers. The FDA recommends reheating all poultry to an internal temperature of 165°F (74°C) for food safety.

For best results, reheat in a 350°F (175°C) oven for 15-20 minutes rather than the microwave. This method helps restore some of that coveted crispy skin texture while heating everything evenly throughout.

You can also shred leftover chicken for sandwiches or salads, while the potatoes make excellent breakfast hash when diced and pan-fried with eggs the next morning.

Frequently Asked Questions About Chicken Thighs With Potatoes

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs work wonderfully in this recipe, though they’ll cook about 10 minutes faster. Start checking for doneness around the 25-minute mark to avoid overcooking. The bone-in version stays juicier longer, but boneless is definitely more convenient for weeknight dinners when you’re short on time.

What if my potatoes aren’t tender when the chicken is done?

No worries—just remove the chicken to rest and continue roasting those potatoes for another 10-15 minutes. Cover the chicken loosely with foil to keep it warm. Sometimes larger potato pieces need extra time, and that’s totally normal. You want them fork-tender and golden around the edges.

Can I prep this chicken thighs with potatoes recipe ahead of time?

You can season the chicken up to 24 hours in advance and store it covered in the refrigerator—this actually improves the flavor! Cut your potatoes the morning of cooking and keep them in cold water to prevent browning. Just drain and pat dry before adding to the skillet for best results.

Nutrition & Serving Suggestions

Per Serving (serves 6):

• Calories: 485
• Protein: 32g
• Fat: 28g
• Carbohydrates: 26g
• Fiber: 3g
• Sodium: 420mg

This hearty chicken and potato dinner pairs beautifully with a crisp Sauvignon Blanc or light Pinot Noir. For non-alcoholic options, try sparkling apple cider or a rosemary lemonade that echoes the herb flavors in the dish.

Serve alongside a simple green salad with vinaigrette to balance the richness, or roasted vegetables like asparagus or green beans. The combination creates a complete, satisfying meal that feels fancy enough for guests but easy enough for busy weeknights.

Author Note

Home cook sharing family-tested recipes from my kitchen to yours since 2015, with a passion for simple ingredients that create extraordinary flavors.