This One-Pan Chicken Thighs and Potatoes Delight is a cozy meal that’s all about flavor. Juicy chicken thighs bake alongside crispy potatoes and a mix of tasty herbs.
You’ll love how easy it is—just toss everything on a tray and let the oven do the work! Perfect for busy days when you want something yummy without a lot of fuss. 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs are perfect for this recipe. They stay juicy and flavorful during cooking. If you prefer a leaner meat, boneless, skinless thighs or chicken breasts can work, but they may require less cooking time.
Baby Potatoes: These little gems are tender and cook beautifully. You can substitute with regular potatoes, just cut them into similar-sized pieces. Sweet potatoes also add a lovely flavor twist if you’re feeling adventurous!
Olive Oil: This is great for roasting and adds richness. If you’re out, avocado oil or melted butter are excellent alternatives that will still keep the dish flavorful.
Garlic: Fresh garlic gives the best flavor. However, garlic powder is an acceptable substitute. Use about 1/8 teaspoon of garlic powder for every clove you replace.
Herbs: I love using fresh herbs for the best taste, but dried thyme and rosemary are great here too. If you only have one of them, just use extra of that herb or add in some Italian seasoning!
How Do I Ensure the Chicken Skin Gets Crispy?
Getting that golden and crispy skin is key to a delightful one-pan meal. Here are some tips to achieve it:
- Pat the chicken thighs dry with paper towels before seasoning. Moisture on the skin will prevent a good crisp.
- Using high heat (400°F) creates a good environment for browning. Keep the skin side up while baking.
- Let the chicken rest after baking! This helps keep it juicy and lets the skin stay crispy instead of getting soggy.
One-Pan Chicken Thighs and Potatoes Delight
Ingredients You’ll Need:
For the Main Dish:
- 4 chicken thighs, bone-in and skin-on
- 1 pound baby potatoes, halved
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh thyme, for garnish
- Optional: 1/2 cup chicken broth or white wine
How Much Time Will You Need?
This delicious one-pan chicken thighs and potatoes dish takes about 15 minutes for prep and 35-40 minutes for baking, making a total of about 55-60 minutes. If you let the chicken marinate longer, add another 15-30 minutes for that. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by turning on your oven to 400°F (200°C). This way, it will be hot and ready for your chicken and potatoes.
2. Prepare the Marinade:
In a large bowl, combine the olive oil, minced garlic, paprika, dried thyme, dried rosemary, salt, and pepper. Mix everything together well so that all the flavors are combined.
3. Coat the Chicken Thighs:
Add the chicken thighs to the bowl with the marinade. Make sure you rub the marinade all over the chicken to coat it nicely. If you have some extra time, let the chicken marinate for 15-30 minutes to enhance the flavor!
4. Arrange the Potatoes:
Get a large oven-safe skillet or baking dish and place the halved baby potatoes around the edges of the dish. This will allow them to cook together with the chicken, soaking up all that yummy flavor.
5. Place the Chicken in the Skillet:
Now, take the marinated chicken thighs and place them in the center of the skillet, skin-side up. Nestle them right among the potatoes so they can cook together perfectly.
6. Add Extra Flavor:
Drizzle any leftover marinade over the potatoes to add some extra flavor. If you’re using chicken broth or white wine, pour it into the skillet to add moisture, making sure the potatoes are soaking, too.
7. Bake Until Perfect:
Put the skillet in the preheated oven and bake for about 35-40 minutes. Keep an eye on the chicken and potatoes; they’re ready when the chicken is cooked through (reaching 165°F or 75°C) and the potatoes are tender and golden brown.
8. Let It Rest:
Once baked, carefully take the skillet out of the oven. Let the dish rest for a few minutes to allow the flavors to settle.
9. Garnish and Serve:
Finally, sprinkle some fresh thyme over the top for a lovely touch. Serve your mouthwatering one-pan chicken thighs and potatoes delight warm, and enjoy this comforting meal with family and friends!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute chicken breasts or drumsticks for thighs, but note that cooking times may vary. Chicken breasts will cook faster, so check their internal temperature after 25-30 minutes to avoid drying them out.
What Can I Use Instead of Baby Potatoes?
If you don’t have baby potatoes, feel free to use regular potatoes, sweet potatoes, or even carrots. Just cut them into similar-sized pieces to ensure even cooking. Adjust the cooking time based on the type of vegetable—denser veggies like sweet potatoes may need a few extra minutes.
Can I Make This Recipe with Skinless Chicken?
Yes! Skinless chicken thighs or breasts can be used, but you may want to adjust the olive oil down a bit since the skin won’t render its fat as it cooks. Check for doneness at the same internal temperature and consider adding a little extra broth or wine to keep the dish moist.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave them, covered, in a microwave-safe dish for quicker reheating.
