Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This one-pan chicken thighs and potatoes recipe delivers crispy skin, juicy meat, and golden roasted potatoes, all seasoned with garlic, herbs, and olive oil for a simple yet deeply satisfying meal.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs

  • 1.5 lbs Yukon Gold potatoes, cut into chunks

  • 1 small onion, sliced

  • 4 garlic cloves, smashed

  • 3 tbsp olive oil, divided

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp chili flakes (optional)

  • 1 tsp chopped fresh rosemary or thyme

Instructions

  • Preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment paper.

  • Pat chicken thighs dry. Rub with 1 tbsp olive oil, paprika, garlic powder, salt, pepper, and chili flakes.

  • In a bowl, toss potatoes, onion, garlic, and herbs with remaining olive oil, salt, and pepper.

  • Spread potato mixture on pan. Nestle seasoned chicken thighs on top, skin-side up.

  • Roast uncovered for 40–45 minutes or until chicken reaches 175°F and potatoes are tender.

  • Optional: Broil for 2–3 minutes for extra crispy skin.

  • Rest for 5 minutes before serving.

Notes

  • Substitute sweet potatoes or add carrots for extra variety.

  • Store leftovers in an airtight container for up to 3 days.

  • Reheat in oven or skillet for best texture.

Find it online: https://dishloomz.com/easy-one-pan-chicken-thighs-and-potatoes-crispy-juicy-and-full-of-flavor/