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4.7 from 30 votes

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes all baked on one baking tray. The easiest way of roasting crispy chicken thighs in the oven.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4 people
Calories: 798 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 chicken thighs Note 1
  • 2 lbs potatoes Note 2
  • 2 onions optional, Note 3
  • 1 red bell pepper optional
Spices for chicken:
  • 2 tablespoons olive oil
  • ½ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt or Kosher salt
  • ¼ teaspoon ground black pepper
  • A pinch of cayenne pepper or red pepper flakes, optional
Spices for potatoes:
  • 1 tablespoon olive oil
  • ½ teaspoon sweet paprika
  • 1 teaspoon rosemary
  • ½ teaspoon thyme or oregano
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F/220, and lightly grease the baking sheet (alternatively, use parchment paper or aluminum foil).
  2. Pat the thighs dry with paper towels. Place them on the prepared baking sheet.
  3. Seasoning mixture: Mix ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper with 2 tablespoons of olive oil to obtain a paste (add a bit more oil if necessary) and rub the chicken parts with this mixture. Place them on the baking tray.
  4. Cut potatoes: Peel, wash, dry, halve and slice the potatoes. Place them in a bowl; add 1 tablespoon of oil, ½ teaspoon sweet paprika, ½ teaspoon fine sea salt, ¼ teaspoon pepper, 1 teaspoon rosemary, and ½ teaspoon thyme. Toss well to coat all over.
  5. If using other vegetables, prepare them as well. Clean and slice them thickly add toss them with the potatoes and the spices.
  6. Roast chicken and potatoes: Arrange the potatoes around the chicken thighs and roast for 40-45 minutes or until the chicken is cooked through (Note 4) and the potatoes are soft. Baste the thighs with the pan juices 2 or 3 times in between.

Notes

  • You can use 4 thighs and 4 drumsticks OR 4 whole chicken legs. Whole chicken legs might need a few extra minutes of roasting time; make sure you check that they are cooked through.
  • Preferably starchy potatoes (like Russet potatoes) or all-purpose potatoes. Waxy potatoes are not ideal for this recipe.
  • The vegetables are optional, but I love to add some.
  • The internal temperature measured with an instant-read thermometer should be 165°F/ 74°C (Amazon affiliate link).
  • Store airtight in the fridge for about 3 days and reheat before serving. You can freeze the leftover thighs but not the potatoes.

Nutrition Information

Serving 1/4 of the dish Calories 798kcal (40%) Carbohydrates 67g (22%) Protein 61g (122%) Fat 34g (52%) Saturated Fat 9g (45%) Polyunsaturated Fat 24g Cholesterol 282mg (94%) Sodium 651mg (27%) Fiber 8g (32%) Sugar 8g (16%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 798

% Daily Value*

Serving 1/4 of the dish
Calories 798kcal 40%
Carbohydrates 67g 22%
Protein 61g 122%
Fat 34g 52%
Saturated Fat 9g 45%
Polyunsaturated Fat 24g 141%
Cholesterol 282mg 94%
Sodium 651mg 27%
Fiber 8g 32%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.