Baked Chicken Thighs and Potatoes Recipe is the weeknight dinner you make when you want big comfort without a lot of work. Juicy, seasoned thighs roast over tender potatoes and onions, all on one pan for easy cleanup. Ten minutes of prep, then the oven does the rest. It’s hearty, family-friendly, and reliably delicious perfect for those nights when time is tight but you still want a real meal.
Why This Baked Chicken Thighs and Potatoes Is a Weeknight Win
- Fast Prep: You can get everything ready in just 10 minutes.
- Easy Cleanup: One pan means less to wash after dinner.
- Big Flavor: Juicy chicken and tender potatoes create a satisfying meal.
How to Make Baked Chicken Thighs and Potatoes (3 Steps & Timing)
Follow these three steps to create your Baked Chicken Thighs and Potatoes.
Prep and Preheat:
Preheat your oven to 400°F (200°C). In a large bowl, toss 1.5 lbs of halved small red potatoes and 1 large onion cut into wedges with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer in a large roasting pan.
Season the Chicken:
In a separate bowl, toss 1.5 lbs of bone-in, skin-on chicken thighs with 1 tablespoon of olive oil, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Combine and Bake:
Arrange the seasoned chicken thighs on top of the potatoes and onions. Pour 1/2 cup of chicken broth over everything. Bake in the preheated oven for 45-55 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are tender. Allow it to rest for 5-10 minutes before serving.
Ingredients You Will Needs
- 1.5 lbs bone-in, skin-on chicken thighs
- 1.5 lbs small red potatoes, halved or quartered if large
- 1 large onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
Quick Sides & Serving Ideas
- Simple green salad
- Steamed broccoli or green beans
- Crusty bread for dipping
- Garlic butter sauce for drizzling
Storage & Reheat (No Soggy Leftovers)
Store leftovers in the fridge for up to 3 days. You can freeze the dish for up to 3 months. When reheating, use the air fryer or oven to keep the chicken crispy, not soggy.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables for quick prep.
- Grab a rotisserie chicken for an even faster option.
- Look for bagged potato mixes that are ready to cook.
- Pre-measure spices and keep them handy for quick use.
Smart Swaps & Variations
- Substitute chicken thighs with chicken breasts if preferred.
- Use sweet potatoes for a different flavor and texture.
- Swap olive oil with avocado oil for a slight change in taste.
- Try different herbs like thyme or rosemary for variety.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Baked Chicken Thighs and Potatoes
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 1.5 lbs small red potatoes halved or quartered if large
- 1 large onion cut into wedges
- 2 tablespoons olive oil divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper divided
- 1/2 cup chicken broth
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer in a large roasting pan.
- In another bowl, toss chicken thighs with remaining 1 tablespoon olive oil, paprika, garlic powder, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place seasoned chicken on top of the potatoes and onions.
- Pour chicken broth over the entire pan.
- Bake for 45–55 minutes or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
- Let rest for 5–10 minutes before serving.
Notes
Nutrition
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Baked Chicken Thighs and Potatoes
Can I use skinless or boneless chicken thighs?
Yes. Skinless or boneless thighs work fine, but they cook a bit faster. Start checking for doneness around the 30–35 minute mark and pull them at 165°F. If using boneless, tuck potatoes in a single layer so they still roast and don’t steam under extra juices.
How do I keep the potatoes from turning soggy?
Crowding is the usual culprit. Spread potatoes in a single layer and use a large, rimmed sheet pan so air can circulate. Pat potatoes dry, toss with oil and salt, and avoid pouring too much broth just enough for flavor. If needed, broil 2–3 minutes at the end to crisp.
Can I make this ahead?
You can season the chicken and prep the potatoes up to a day in advance. Store them separately in the fridge. When ready, arrange everything on the pan and roast. Leftovers reheat well in the oven or air fryer at 375°F for about 10 minutes to bring back the crisp edges.
What vegetables can I add to the pan?
Carrots, green beans, or bell peppers roast nicely. Add sturdier veg (carrots) at the start; add quick-cooking veg (green beans, peppers) in the last 15–20 minutes so they don’t overcook. Keep everything in a single layer so it roasts instead of steaming.
Wrap-Up: One-Pan Comfort That Delivers
This Baked Chicken Thighs and Potatoes Recipe is a total weeknight win simple prep, one pan, and big, cozy flavor. The thighs stay juicy, the potatoes turn tender with crisp edges, and the cleanup is minimal. Add a quick salad or green veggie and dinner’s done. Try it tonight and you’ll see why this easy sheet-pan meal earns a permanent spot in the rotation.
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