easy roasted chicken thighs and potatoes

Prep Time: 10 minutes   |   Cook Time: 40–45 minutes   |   Total Time: 55 minutes   |   Servings: 4

Introduction

Roasted chicken and potatoes is one of the most comforting and reliable dinners you can make, and this garlic herb version takes it to the next level. Juicy chicken thighs roast until the skin turns beautifully golden and crisp, while baby potatoes cook underneath, absorbing the savory juices and herbs. Garlic, olive oil, rosemary, and thyme create a fragrant seasoning that fills the kitchen with irresistible aroma. This one-pan meal is simple enough for busy weeknights yet flavorful enough for a family dinner. For best results, roast the chicken skin-side up and avoid overcrowding the pan so everything browns evenly.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
• 1 1/2 lbs baby potatoes, halved (700 g)
• 3 tablespoons olive oil (45 ml)
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary (2 g)
• 1 teaspoon dried thyme (2 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 1 tablespoon lemon juice (15 ml, optional)
• Fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

1. Preheat the oven: Set oven to 425°F (220°C). Lightly grease or line a large baking sheet with parchment paper.
2. Prepare the potatoes: In a large bowl, toss halved baby potatoes with 2 tablespoons olive oil, half the salt, pepper, rosemary, and thyme until evenly coated.
3. Arrange on the pan: Spread the potatoes in a single layer across the baking sheet to allow them to roast evenly.
4. Season the chicken: Pat chicken thighs dry with paper towels. Rub with remaining olive oil, minced garlic, and remaining salt.
5. Place on the sheet pan: Arrange chicken thighs on top of the potatoes, skin-side up.
6. Roast: Bake for 40–45 minutes until the chicken skin is crispy and golden and the internal temperature reaches 165°F (74°C). The potatoes should be tender and lightly browned.
7. Finish and serve: Drizzle with lemon juice if desired, garnish with parsley, and serve warm with the roasted potatoes.

FAQs

Q1: Can I use chicken drumsticks instead of thighs?
Yes, drumsticks work well and have similar cooking times. Ensure the internal temperature reaches 165°F (74°C).

Q2: How do I make the potatoes extra crispy?
Spread them in a single layer and avoid overcrowding the pan so they roast instead of steam.

Q3: Can roasted chicken and potatoes be prepared ahead of time?
Yes. Store leftovers in an airtight container for up to 3 days and reheat in the oven to maintain crispness.

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