This Easy Roasted Chicken Thighs and Potato recipe has it all! Tender chicken and crispy potatoes all cooked up on one pan for easy clean up .
What if you could throw dinner on a sheet pan, toss in some flavorful olive oil concoction and put it in the oven? I mean what if? Would it change your life? Maybe! Life changing chicken..sign me up!
We love Sheet Pan Dinners! We use this method for Fajitas, Sausage, and Salmon!
The clean up is easy, the flavor is delicious and it makes enough for dinner and your lunch box the next day!
We used bone-in chicken thighs for this recipe. We love the way the richness and deep flavor of the thighs roast up in the oven.
Can I use boneless chicken thighs or breasts for this recipe?
- Yes, a resounding yes! Simply cut your potatoes in one inch pieces to accommodate a reduced cooking time of about 30 minutes.
How to make Oven Roasted Potatoes and Chicken Recipe:
Line a large baking sheet with foil for easy clean up. We used Yukon Gold potatoes but any potato will do. Red or white work the best as they are a bit more firm but you can sub a russet in a pinch.
Combine your simple marinade ingredients. Lemon, garlic, olive oil and dijon. It’s amazing what a simple combination of flavors will do!
Place your chicken and potatoes on the prepared pan, pour the easy marinade over everything and toss. Hit it with a big sprinkle of salt and pepper which helps form a crispy crust.
NOTE: Arrange the potatoes around the chicken so it all cooks evenly. This is an important step. If you place the chicken on top of the potatoes, the potatoes are not going to cook at the same rate and will not get all crispy brown…we love crispy brown potatoes !
Make sure and pre-heat your oven to get the best crisp on your taters and chicken!
Cook for 40-45 minutes until the internal temp of the chicken is 165 degrees and potatoes are crispy tender!
What other variations of Roasted Chicken Thighs and Potatoes can I make?
- add herbs to the marinade like rosemary, thyme, basil and oregano. 1 teaspoon total should do it.
- toss in 2 inch pieces of carrots or turnips or both
- sub sweet potatoes for the white potato (our favorite variation)
- toss broccoli or asparagus florets in during the last 10 minutes to round out the meal
- these are just a few ideas…if you make this once, you can make it a hundred different ways!
Look at those crispy potatoes!
Serve with a simple salad or fresh steamed veggies like broccoli and asparagus.
If you love roast chicken, and who doesnt? Check out our Roasted Chicken and Sausage one pan dinner and this Maple Dijon Roasted Chicken. Both so easy and in one pan!
To chicken and all it does for dinner!
Clink!
Kathi
Roasted Chicken Thighs and Potatoes
Ingredients
- 8 bone in chicken thighs about 2 pounds
- 3 large Yukon gold potatoes cut into 2 inch pieces (about 1 1/2 pounds)
Marinade
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice about 1/2 a lemon, save remaining half for garnish
- 2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- additional salt and pepper to season
Instructions
- Preheat oven to 425 degrees.
- Line large baking sheet with aluminum foil.
- add cubed potatoes and chicken to sheet pan.
- Combine all marinade ingredients in a small bowl.
- add marinage to chicken and potatoes and toss. Arrange potatoes around chicken so chicken is laying directly on the sheet pan and not on top of the potatoes.
- Sprinkle liberally with additional salt and pepper.
- Bake for 40-45 minutes until chicken is cooked through to 165 degrees and potatoes are crispy. Turn potatoes once during cook time for even browning.
Plum says
This was a disappointment. I had boneless thighs, so I initially set the time for 25 minutes. When the timer went off, the thighs were heated to 180 or so. The chicken and potatoes were cooked but not were not brown or crisp. They actually looked raw and very unappetizing. I popped the pan under the broiler for a few minutes to get some color. The dish then looked better but had very little flavor.
Kathi & Rachel says
Hi Beth. Thanks for your note. Boneless chicken thighs will not brown up or crisp like the skin on, bone in thighs used in the photo. I would imagine that is the difference here. The crisp skin on the chicken will also enhance the flavor. Boneless chicken thighs, even when cooked, have a pinky, brown texture by nature.
Jess says
Awesomeness, easy recipe! I added a little maple syrup to the marinade to my own personal taste, so good!
patti says
a delicious and easy recipe just as i was looking for.
Mrs M S says
How easy and delicious!! Solved my “what to do with chicken and potatoes” dilemma! Vinaigrette was perfect, added oregano and rosemary (fresh). Easy cleanup too!
marbrill says
even if this weren’t so easy I would have made it again – soooooo good.
Elizabeth says
Delicious!!! Simple and wonderful, thank you!
Kathi & Rachel says
Being a total thigh girl and potato lover, we make this on a regular basis! So glad you liked it!
Pamela says
EXCELLENT!!! So fast, easy and absolutely delicious.
Even our hard-to-please son gave rave reviews! Easily my new favorite recipe for both weeknights & for company.
5 Stars!
Kathi & Rachel says
Thank you Pamela! Such a nice note, we really appreciate it!
Linda says
Total quicky easy delicious! I’ve been using cubed sweet potato (even frozen!) and couldn’t be better. Thanks everybody
Jennifer says
So if I use boneless chicken it’s only baking for 15 minutes? This recipe sounds great and I want to make it tomorrow but I only have boneless chicken thighs on hand.
Kathi & Rachel says
Hi Jennifer – Simply cut your potatoes in one inch pieces to accommodate a reduced cooking time of about 30 minutes.
Ash k says
Great recipe to add to our frequent rotation! Thank you. I used a silicone mat and roasted at 440 for 40 min it was PERFECT 🤩
Beverly Francis says
Just made this for dinner. My husband and I loved it. Very easy and very tasty. Will do it again and again
Kathi & Rachel says
Thanks Bev! So glad you loved it! I’m a thigh girl too…cant go wrong with ’em!
Jess says
This was so good! Everyone went back for seconds. We will definitely add this to the regular rotation.
Diane says
Just finished eating this up for dinner! Delicious and easy. Next time I will try with sweet potatoes (I usually have them with brown sugar 😋).
Kathi & Rachel says
Thats a great idea Diane! Glad you loved this recipe! Kathi
luda says
This is such a simple and delicious dinner idea. I need to try your marinade, looks so good!
Alina | Cooking Journey Blog says
This is such a simple and delicious dinner idea. I need to try your marinade, looks so good!
Patty at Spoonabilities says
I am all about one-pan meals. And the marinade sounds exquisite! I will definitely be serving this one this week!
LaughingSpatula.com says
Thank you! Hope you love it!
Jamie says
Loved the flavor of this marinade! The lemon and dijon was a great combo. My family loved it and we’ll be making this again!
LaughingSpatula.com says
So glad you liked it Jamie – thanks for the nice note!
cheflolaskitchen says
This looks so mouth-watering!