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Baked chicken thighs with roasted potatoes served on a plate

Baked Chicken Thighs and Potatoes

One pan, ten minutes of prep, and dinner’s basically done. Juicy chicken thighs and crispy-edged potatoes roast together with big flavor and easy cleanup—weeknight comfort food at its finest.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 420 kcal

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

Easy cleanup, big comfort, and kid-approved flavor. Use the air fryer or oven to reheat for crispy leftovers. Meal prep tip: chop veggies and season the chicken the night before.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 6gCholesterol: 125mgSodium: 480mgPotassium: 920mgFiber: 3gSugar: 3gVitamin A: 780IUVitamin C: 10mgCalcium: 40mgIron: 2.1mg
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