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- 4 bone-in, skin-on chicken thighs - 1 lb baby potatoes, halved - 3 tablespoons olive oil For this recipe, I love using bone-in, skin-on chicken thighs. They stay juicy and flavorful. Baby potatoes are perfect because they cook evenly and have a nice texture. - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 teaspoon paprika - Salt and pepper to taste Garlic adds warmth and depth. Fresh rosemary and thyme bring a lovely herb taste. Paprika gives a hint of smokiness. Salt and pepper enhance all the flavors. - Zest of 1 lemon - Juice of 1 lemon - Fresh parsley for garnish Lemon zest brightens the dish with a fresh zing. The juice adds a nice tang. A sprinkle of fresh parsley at the end gives color and a burst of flavor. {{ingredient_image_1}} - Start with 1 pound of baby potatoes. Cut them in half for even cooking. - In a large bowl, mix the halved potatoes with 3 tablespoons of olive oil. - Add 4 cloves of minced garlic, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, 1 teaspoon of paprika, salt, and pepper. - Toss the mixture gently until the potatoes are fully coated. This will help the flavors stick to the potatoes. - Use 4 bone-in, skin-on chicken thighs for the best flavor. - In a separate bowl, season the chicken with salt and pepper. - Drizzle a bit of olive oil over the chicken. - Squeeze the juice of 1 lemon onto the chicken. - Rub the mix all over the thighs. This helps the chicken absorb the flavor. - Preheat your oven to 425°F (220°C). - In a large oven-proof dish, place the seasoned potatoes on one side. - Arrange the chicken thighs skin side up on the other side. Make sure there is space for air to circulate. - Roast everything in the oven for about 35 to 40 minutes. - Check that the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The potatoes should be golden and tender. To get that crispy skin on chicken thighs, start with high heat. Preheat your oven to 425°F (220°C). Dry the chicken skin well with paper towels before seasoning. Moisture can make the skin soggy. Seasoning is key. Use salt and pepper generously. You can also add paprika for extra flavor. This not only adds taste but helps with browning. Rub the seasoning all over the chicken, especially under the skin. This allows the flavors to penetrate deeply. For tender potatoes, cut them in halves. This helps them cook evenly. Roast them with the chicken to absorb those great flavors. To check for doneness, poke a potato with a fork. It should slide in easily when they are ready. If you want extra tenderness, soak the potatoes in water for 30 minutes before cooking. This reduces cooking time and makes them creamier inside. Prepare your ingredients in advance. You can chop the potatoes and season the chicken the night before. Store them in the fridge in airtight bags. This saves time on busy days. For leftovers, let the dish cool before storing. Place the chicken and potatoes in a container. They can last up to three days in the fridge. To reheat, use the oven for the best results. This keeps the skin crispy and the potatoes warm and soft. Pro Tips Pat the Chicken Dry: For extra crispy skin, make sure to pat the chicken thighs dry with paper towels before seasoning. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (74°C). Let it Rest: Allow the chicken to rest for a few minutes after roasting. This helps the juices redistribute for more tender meat. Customize the Herbs: Feel free to mix and match herbs based on your preference. Fresh sage or oregano can add a unique flavor twist! {{image_2}} To make your roasted chicken thighs and potatoes unique, try adding different herbs. Fresh basil, oregano, or dill can change the taste. You can mix and match to find your favorite flavor. Incorporate vegetables for more color and nutrition. Carrots, bell peppers, or green beans work well. Just cut them to a similar size as the potatoes. Toss the veggies with olive oil and seasonings like the potatoes. If you want a quicker option, try air frying. Preheat the air fryer to 400°F (200°C). Place the chicken and potatoes in the basket. Cook for about 25-30 minutes. Check that the chicken reaches 165°F (74°C) and the potatoes are tender. For a hands-off method, use a slow cooker. Season the chicken and potatoes as usual. Place them in the slow cooker with a bit of broth. Cook on low for 6-8 hours or high for 3-4 hours. The chicken will be tender and full of flavor. To add some heat, try spices like cayenne pepper or red pepper flakes. Mix them into the seasoning for the chicken. Just a pinch can make a big difference. You can also marinate the chicken thighs for more flavor. Use a mix of olive oil, lemon juice, garlic, and your favorite hot sauce. Let the chicken sit for at least 30 minutes before cooking. This extra step gives a spicy kick to your dish. You can store leftovers in the fridge for up to 3 days. Use an airtight container to keep them fresh. This helps maintain flavor and texture. Make sure to cool the chicken and potatoes completely before sealing them up. If you want to keep leftovers longer, freezing is a great option. Wrap the chicken and potatoes tightly in plastic wrap, then place them in a freezer bag. This protects against freezer burn. They can last for up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. For reheating, I recommend using the oven. Preheat it to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes or until warm. If you use a microwave, keep the chicken moist by covering it with a damp paper towel. This prevents it from drying out. Roasting chicken thighs at 425°F (220°C) gives great results. The chicken should reach an internal temperature of 165°F (74°C) to be safe to eat. Using a meat thermometer is key. It helps you check the temperature without cutting into the meat. This way, you keep the juices locked in, making the chicken juicy and tender. Yes, you can use boneless chicken thighs. They will cook faster, so check them at around 25-30 minutes. Boneless thighs may have a different flavor than bone-in ones. The bone adds richness and depth that enhances the taste. If you want more flavor, consider marinating them longer. Roasted chicken and potatoes go well with many sides. Here are some tasty options: - Steamed green beans - Roasted carrots - A simple garden salad - Creamy coleslaw - Garlic bread You can also add a fresh vegetable salad for a crisp bite. Toss some greens with a light vinaigrette. This adds color and nutrition to your meal. This blog post shared a simple recipe for roasted chicken thighs and baby potatoes. We covered ingredients, step-by-step directions, and helpful tips. Remember to season well for flavor and aim for crispy skin. Feel free to get creative with herbs or spices. You can also prep ahead to save time. Store leftovers properly for the best taste. With these ideas, you'll enjoy a delicious meal every time. Happy cooking!

Savory Roasted Chicken Thighs & Herb-Infused Potatoes

A delicious dish featuring crispy chicken thighs paired with flavorful herb-infused baby potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon paprika
  • to taste salt
  • to taste pepper
  • 1 piece zest of lemon
  • 1 piece juice of lemon
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, combine the halved baby potatoes with olive oil, minced garlic, fresh rosemary, thyme, paprika, lemon zest, salt, and pepper. Toss until the potatoes are evenly coated.
  • In another bowl, season the chicken thighs with salt, pepper, and a drizzle of olive oil. Add lemon juice and rub the mixture all over the chicken.
  • In a large oven-proof baking dish or sheet, arrange the seasoned potatoes on one side and the chicken thighs skin side up on the other side, ensuring they have space for roasting.
  • Roast in the preheated oven for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) and the potatoes are golden and tender.
  • Once done, allow the dish to rest for about 5 minutes before serving.
  • Garnish with fresh parsley for a pop of color and extra flavor.

Notes

Allow the dish to rest before serving for better flavor.
Keyword chicken, herbs, potatoes, roasted