Ingredients
— The Main Ingredients —
4-6 bone-in, skin-on chicken thighs (approx. 2 lbs)
1.5 lbs (700g) baby potatoes (Yukon Gold or Red), halved or quartered
3 tablespoons olive oil
— The Seasoning Blend —
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried oregano (or Italian seasoning)
1 teaspoon dried thyme
1 teaspoon smoked paprika (for color and depth)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
— Garnish —
Fresh parsley, chopped
Lemon wedges (optional, for serving)
Instructions
1. **Preheat:** Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. **Make the Seasoning:** In a small bowl, whisk together the garlic powder, onion powder, oregano, thyme, smoked paprika, salt, and pepper.
3. **Prep the Chicken:** Pat the chicken thighs thoroughly dry with paper towels (this helps the skin get crispy). Place them in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with *half* of the seasoning mixture. Rub well to coat.
4. **Prep the Potatoes:** Place the halved potatoes in the same bowl (no need to wash it). Drizzle with the remaining 2 tablespoons of olive oil and the remaining spice mixture. Toss until the potatoes are evenly coated.
5. **Assemble:** Arrange the chicken thighs on the baking sheet, spacing them out slightly. Scatter the potatoes around the chicken in a single layer. (Try not to crowd the chicken too much so the skin can roast properly).
6. **Roast:** Bake for 35–45 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
7. **Crisp (Optional):** If you want extra crispy skin, turn the oven to ‘Broil’ for the last 2–3 minutes. Watch closely to prevent burning!
8. **Serve:** Remove from the oven. Garnish with fresh parsley and serve hot with a squeeze of lemon juice if desired.
Notes
Chicken Choice: Bone-in, skin-on thighs are best for this recipe because they stay juicy during the long roast time needed for the potatoes. If using breasts, you must remove them earlier than the potatoes to prevent drying out.
Potato Size: Cut the potatoes into uniform 1-inch chunks. If they are too large, the chicken will be done before the potatoes are soft.
Veggie Add-ins: You can easily add baby carrots or large chunks of onion to the pan. Add broccoli or green beans only during the last 15 minutes of cooking.
Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: American / Rustic
- Diet: Gluten Free