Whenever we are swamped with work and want a fuss-free dinner, we turn to this chicken thighs and potatoes recipe—a classic, fail-proof choice.
Succulent chicken thighs and skin-on potato wedges are rubbed evenly with lemon juice, garlic powder, paprika, cayenne, salt, and black pepper, then baked to perfection, which takes less than 60 minutes.
We don't see why you shouldn't give this dish a shot!
Ingredients You'll Need
Like other baked meals in our collection, this chicken thighs and potatoes dish calls for easy-to-find ingredients, most of which are customizable to your liking.
- Chicken: For this recipe, we choose skin-on, bone-in chicken thighs, one of the most succulent and flavorful chicken cuts. Apart from adding flavor, the extra fat prevents the chicken thighs from drying out during the baking process. If you opt for leaner cuts like breasts or tenderloins, butterfly them before cooking helps with even heat distribution.
- Potatoes: Without much preparation, baby potatoes cook quickly in the oven. We prefer to keep the potatoes skin on for the intriguing texture contrast between the crispy exterior and the soft, fluffy inside.
- Lemon juice: Lemon juice and chicken go together perfectly. The acidity of lemon helps tenderize the flesh, giving you juicy and satisfying bites.
- Lemon zest: Fresh lemon zest takes baked potatoes to the next level with its zingy notes.
- Spices: Since chicken thighs and potatoes have a naturally mild flavor profile, we go with bold spices like cayenne, paprika, garlic powder, salt, and black pepper to amp things up.
- Herbs: Besides the flavor depth thyme and oregano introduce to the dish, you will notice a trace of mint from these fresh aromatics.
Is Chicken Thighs and Potatoes Dish Healthy?
With the various nutrients our dish has to give, you’ll be able to stay active throughout a hectic day.
Chicken thighs, the key protein source of this meal, provide an impressive amount of high-quality complete protein besides some essential micronutrients. Specifically, the amount of protein each serving has comes at around 26.7 g, up to 53% of the recommended daily value.
With baked skin-on potatoes on the side, this main dish comes with extra nutrients: dietary fiber, vitamins, and minerals. Moreover, you’ll find yourself staying full longer and having less midnight snack cravings.
With a strict eye on the calorie count, level of saturated fat, and added sodium, our chefs ensure the dish is diet-compatible. A single serving contains 466 calories, 8.3 g of saturated fat, and around 435 mg of sodium.
1. Can I Use Boneless Chicken Thighs or Breasts Instead?
As we mentioned, any chicken cuts work fine for this recipe, whether it’s white or dark meat, bone-in or boneless, and skin-on or skinless.
Debone your chicken thighs if you don’t want the bone getting in the way. Place the thighs skin-side down on a cutting board, slice under and cut along the back of the bone, then discard it.
2. How Long Should I Put My Chicken Thighs in the Oven?
The cooking time varies depending on the size of your chicken thighs and the temperature at which you bake them.
According to the USDA guidelines, 4 to 8 oz of chicken thighs will need approximately 40-50 minutes of roasting at 350°F.
As for this recipe, we crisp the outer skin of the chicken thighs in a low-heat pan before baking them with baby potatoes at 430°F for 25 minutes.
How to Store and Reheat Leftovers
Once taken out of the oven, your dish should be served within two hours to retain its best quality.
Leftovers stored in an airtight, freezer-safe container should last for 3-4 days in the fridge and up to 3 months in the freezer.
To reheat, place the chicken and potatoes on a baking tray lined with parchment paper, add a tablespoon of olive oil, and bake them at 360 °F for 10 minutes. Remember to defrost frozen leftovers properly before reheating so they heat up more evenly in the oven.
What to Serve With Chicken Thighs and Potatoes
- Asparagus Salad recipe
- Watermelon Salad recipe
- Watercress Salad recipe
- Burrata Salad recipe
- Beet and Feta Cheese Salad recipe
Chicken Thighs and Potatoes Recipe
Today's chicken thighs and potatoes introduce an all-time favorite baked dish to your menu: moist chicken thighs and baby potatoes coated in bold seasonings with a lemony twist, then baked until perfectly golden brown.
- cook TIME 50 mins
- prep TIME 5 mins
- total TIME 55 mins
- COURSE Main Dish
- CUISINE American, Global
- SERVINGS servings
- CALORIES 466 kcal
- 20 ozskin-on, bone-in chicken thighs
- 24 ozbaby potatoes (quartered)
- 2 ozlemon (sliced)
- 0.5 tbsplemon juice
- 0.5 tsplemon zest
- 1 tbspunsalted butter
- 1 tspthyme
- 1 tsporegano
- 0.5 tspcayenne
- 1 tsppaprika
- 0.5 tspgarlic powder
- 0.5 tspsalt
- 0.5 tspground black pepper
- 2 tbspparsley (chopped)
Place the chicken thighs on a cutting board and use a sharp knife to trim off any excess fat.
Halve the baby potatoes lengthwise, then cut those halves in half lengthwise again to quarter.
Cut the lemon in half lengthwise. Place the halved lemon cut-side down on a chopping board, then cut it lengthwise into 1/2-inch thick slices.
Prepare a clean microplane zester. Move the lemon back and forth over the grates and rotate the lemon as you go.
Finely chop the fresh parsley.
Season the chicken thighs: On a large platter, add 20 oz skin-on, bone-in chicken thighs, 1/2 tsp cayenne, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp ground black pepper. Rub the seasonings evenly onto both sides of the chicken thighs.
Microwave the baby potatoes: Place 24 oz quartered baby potatoes in a microwave-safe bowl covered with plastic wrap. Microwave it on high for 10 minutes.
Sear the well-seasoned chicken thighs: Place a large cast-iron pan over low heat. Sear the chicken thighs skin-side down for 7 minutes, then remove them from the heat.
Pan-sear the baby potatoes: Add 1 tbsp unsalted butter and the microwaved baby potatoes to the same cast-iron pan. Sear them evenly for 7 minutes. Turn off the heat, then sprinkle 1/2 tsp lemon zest, 1 tsp oregano, and 1 tsp thyme onto the baby potatoes.
Bake all the ingredients: Arrange the chicken thighs on top of the baby potatoes. Place the cast-iron pan in a preheated oven and bake it at 430°F for 25 minutes.
Garnish and serve: Remove the pan from the oven. Scatter 2 tbsp parsley and 2 oz sliced lemon over the top for decorations. Enjoy!