Crispy Baked Chicken Thighs and Potatoes
This baked dish pairs juicy chicken thighs with golden potatoes in a simple olive oil-and-herb coating. It comes together with everyday ingredients and bakes in a single tray, making weeknights easier without sacrificing flavor. Crispy Baked Chicken Thighs and Potatoes is comforting, satisfying, and easy to customize with your favorite herbs or spices.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 pounds small potatoes, halved or quartered
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme or rosemary
- 0.5 teaspoon salt, plus more to taste
- 0.25 teaspoon black pepper
- 1 pinch crushed red pepper flakes (optional for heat)
Instructions
- Preheat the oven to 425°F (220°C). Lightly oil a large baking sheet or line it with parchment for easy cleanup.
- Pat the chicken thighs dry with paper towels. This helps them get crispy. If you’re using bone-in thighs with skin, you’ll get more flavor from the skin—just make sure it’s dry before roasting.
- In a large bowl, combine olive oil, minced garlic, paprika, thyme or rosemary, salt, pepper, and red pepper flakes if using. Whisk until the mixture feels cohesive.
- Add the potatoes to the bowl and toss them in the oil and seasonings until evenly coated. Spread the potatoes out on the baking sheet in a single layer.
- Place the chicken thighs on the sheet, skin side up, nestling them among the potatoes. If you have extra olive oil, drizzle a light amount over the chicken skin to encourage crispness.
- Bake for 35–45 minutes, or until the chicken reaches 165°F (74°C) at the thickest part and the potatoes are golden and tender. If the skin isn’t as crispy as you’d like, switch the oven to broil for 1–2 minutes, watching closely.
- Remove from the oven and let rest for 5 minutes before serving. Taste and adjust salt if needed.