Easy One Pan Chicken Thighs and Potatoes: Crispy, Juicy, and Full of Flavor

Craving a hearty, comforting dinner that’s simple enough for a weeknight but satisfying enough for guests? This One-Pan Chicken Thighs and Potatoes recipe is a go-to classic for good reason. It’s juicy, flavorful, and comes together with minimal fuss. As the chicken thighs roast, their rich juices seep into the potatoes, making them golden, tender, and packed with flavor—no bland bites here. Whether you’re feeding a family or meal-prepping for the week, this dish is always a hit.

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Ingredients Overview: The Perfect Pairing of Chicken & Potatoes

This dish keeps it humble, using just a few pantry staples that transform into something greater than the sum of their parts.

1. Bone-In, Skin-On Chicken Thighs

Chicken thighs are the star of the show. With more fat than breasts, they stay juicy and flavorful throughout roasting. Bone-in, skin-on thighs crisp up beautifully and infuse the entire pan with their rich essence.

2. Potatoes

Waxy varieties like Yukon Gold or red potatoes work best—they hold their shape and get creamy on the inside while crisping up on the edges. Cut into 1.5-inch chunks for even roasting.

3. Olive Oil

A generous drizzle helps everything roast beautifully. Use good quality extra-virgin olive oil for depth of flavor and that golden finish.

4. Garlic and Onion

Fresh garlic adds pungency and aroma, while onions roast down into sweet, caramelized ribbons that contrast the savory chicken.

5. Fresh Herbs

Rosemary and thyme bring a woodsy, earthy note that perfectly complements both chicken and potatoes. Use fresh if possible, though dried herbs work in a pinch.

6. Spices

Salt, black pepper, smoked paprika, and a touch of chili flakes round out the seasoning. Paprika adds color and smoky depth, while chili flakes add a subtle kick.

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Step-by-Step Instructions: How to Make Chicken Thighs and Potatoes

Step 1: Preheat Oven and Prep the Pan

Preheat your oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper or lightly grease it with oil.

Step 2: Season the Chicken

Pat the chicken thighs dry with paper towels. This helps the skin crisp up. Rub with a mixture of:

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Optional: ½ tsp chili flakes for heat

Let the chicken sit while you prep the potatoes.

Step 3: Toss the Potatoes

In a large bowl, combine:

• 1.5 lbs potatoes, chopped

• 1 small onion, sliced

• 4 garlic cloves, smashed

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp chopped rosemary or thyme

Toss to coat everything evenly.

Step 4: Assemble in the Pan

Spread the potato mixture on the baking sheet. Nestle the chicken thighs skin-side up on top of the potatoes. This lets the juices drip down into the potatoes as everything cooks.

Step 5: Roast Until Golden

Roast uncovered for 40–45 minutes or until:

• The chicken skin is crisp and golden.

• Internal temperature reaches 175°F (80°C).

• Potatoes are tender and lightly browned.

For crispier skin, broil for the last 2–3 minutes, keeping a close eye to avoid burning.

Step 6: Rest and Serve

Remove from the oven and let rest for 5 minutes before serving. Spoon some pan juices over everything for extra flavor.

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Tips, Variations, and Substitutions

Pro Tips

• Dry the chicken skin well before seasoning for maximum crispiness.

• Cut potatoes evenly so they cook at the same rate.

• Use a meat thermometer to ensure the chicken is perfectly cooked.

Flavor Variations

• Lemon Herb: Add lemon zest to the seasoning and slices of lemon to the pan.

• Honey Mustard Glaze: Mix 2 tbsp Dijon mustard with 1 tbsp honey and brush over chicken for the last 15 minutes.

• Mediterranean: Add cherry tomatoes, olives, and oregano.

• Spicy Cajun: Use Cajun seasoning instead of paprika and garlic powder.

Substitutions

• Potatoes: Use sweet potatoes or baby potatoes for a slightly different texture and flavor.

• Chicken Cuts: You can use drumsticks or boneless thighs, but adjust cooking time (boneless thighs cook faster).

• Vegetables: Add carrots, Brussels sprouts, or parsnips to the pan.

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Serving Ideas & Occasions

This dish is wonderfully adaptable—perfect for laid-back dinners or meal-prep lunches.

When to Serve

• Family Dinners: Simple and satisfying.

• Meal Prep: Keeps well in the fridge and reheats beautifully.

• Sunday Roasts: Elevate with a green salad and crusty bread.

What to Serve Alongside

• Green Beans or Asparagus: Steam or roast for a vibrant, fresh side.

• Side Salad: A lemony arugula salad cuts through the richness.

• Gravy or Garlic Aioli: Optional, but delicious for dipping the potatoes.

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Nutritional & Health Notes

Chicken thighs and potatoes can be part of a balanced meal when made thoughtfully.

Protein

Chicken thighs are a good source of complete protein, iron, and B vitamins. While higher in fat than chicken breast, most of it is in the skin and easily removed after cooking if desired.

Carbohydrates

Potatoes provide complex carbs and are rich in potassium, vitamin C, and fiber (especially with skins on).

Healthy Fats

Olive oil adds monounsaturated fats—good for heart health.

Vegetable Additions

Add green veggies or a fresh salad to increase fiber, vitamins, and volume without significantly increasing calories.

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FAQ: Chicken Thighs and Potatoes

1. Can I use boneless chicken thighs?

Yes, boneless thighs will cook faster—reduce cooking time to about 25–30 minutes and watch closely to avoid overcooking.

2. Why is my chicken skin not crispy?

The skin must be patted dry before seasoning and roasting uncovered at a high temperature (425°F). Overcrowding the pan or covering it will cause steaming.

3. Can I use chicken breasts instead?

You can, but they tend to dry out at high temperatures. Use bone-in, skin-on breasts and roast for a slightly shorter time, checking for doneness at 160°F internal temp.

4. What’s the best type of potato to use?

Yukon Golds, red potatoes, or fingerlings are ideal. They hold their shape and become creamy inside without falling apart.

5. Can I make this dish ahead of time?

Yes, roast ahead and store in the fridge up to 3 days. Reheat in the oven at 350°F covered with foil, or crisp up leftovers in a skillet.

6. Do I need to peel the potatoes?

Nope! The skins add texture, flavor, and nutrients. Just scrub them well.

7. Can I cook this in a cast iron skillet?

Absolutely. Cast iron retains heat well and helps crisp the chicken even more. Just be sure it’s oven-safe and large enough to fit everything without crowding.

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