How to Roast Chicken Thighs and Potatoes with Crispy Skin – A Simple One-Pan Dinner Recipe

Roasted chicken thighs and potatoes are the perfect one-pan dinner for busy nights. This baked chicken thighs and potatoes recipe shows you exactly how to roast chicken thighs and potatoes in the oven for crispy skin, juicy meat, and tender potatoes—flavored with simple herbs and spices, all in one easy, mess-free dish.

Why Roasted Chicken Thighs Are So Flavorful

Roasted chicken thighs and potatoes are packed with bold, comforting flavor. The bone keeps the meat juicy, while the skin turns crispy and golden. As the chicken roasts, its natural fat melts into the potatoes, adding a deep, savory taste. This is why oven roasted chicken and potatoes feel so satisfying. In an easy one-pan roasted chicken thighs with potatoes recipe, all ingredients cook together and share flavor. The result? Crispy chicken skin, tender potatoes, and juicy bites in every forkful.

Perfect Potato Pairing – Why Potatoes Work So Well

Potatoes are the perfect match for roasted chicken because they absorb the savory flavors while offering a satisfying texture. When you make sheet pan chicken thighs and potatoes, the potatoes roast in the same pan, soaking up all the juices and seasonings, which creates a deliciously rich flavor. Additionally, the crispy skin chicken thighs and roasted baby potatoes offer a delightful contrast—crunchy on the outside, tender on the inside. Moreover, tender roasted potatoes enhance the overall dish with their smooth texture and mild flavor, which beautifully complements the juicy chicken. As a result, potatoes not only balance the dish’s flavors but also add a hearty, comforting element to every bite.

Ingredients at a Glance

1. Chicken Thighs (Bone-in, Skin-on) – 4 pieces
2. Olive Oil – 2 tablespoons
3. Fresh Rosemary – 2 teaspoons, chopped
4. Garlic – 4 cloves, minced
5. Black Pepper – 1 teaspoon (or to taste)
6. Potatoes – 4 medium-sized, cut into cubes
7. Salt – 1 teaspoon (or to taste)
8. Lemon – 1, juiced
9. Paprika – 1 teaspoon
10. Thyme – 1 teaspoon, dried (optional)
11. Onion – 1 small, sliced
12. Butter – 1 tablespoon (for extra richness)

Choosing the Right Chicken Thighs

When choosing chicken thighs for roasting, bone-in, skin-on thighs are the ideal option. The bone helps to retain moisture, making the meat juicy and tender. Meanwhile, the skin crisps up perfectly, providing that irresistible texture. Although boneless chicken thighs are convenient, they often lack the rich flavor that bone-in thighs offer. For the best results, use the best seasoning for roasted chicken thighs and potatoes, like a delicious garlic and herb seasoning that elevates the taste. Additionally, the seasoning infuses both the chicken and potatoes with savory goodness. As a result, bone-in, skin-on chicken thighs provide a perfect balance of crispy skin, tender meat, and flavor-packed potatoes, making them the ultimate choice for a satisfying meal.

Best Potatoes for Roasting

When making a flavorful roast chicken thighs dinner, the type of potato you choose can make all the difference. Baby potatoes are perfect for roasting because they have a creamy, smooth texture that holds up well during cooking. Yukon gold potatoes, on the other hand, are known for their buttery, soft texture, making them ideal for absorbing the savory juices from oven baked bone-in chicken thighs with potatoes. If you prefer a slightly firmer texture, red potatoes work great as they retain their shape and provide a satisfying bite. All these options make for a baked family meal that’s hearty, delicious, and full of contrasting textures that perfectly complement the crispy chicken thighs.

Marinade or Simple Seasoning?

For flavorful garlic roasted chicken thighs and potatoes, seasoning matters. A quick dry rub with salt, pepper, rosemary, and garlic can create bold flavors, but for a deeper, juicier bite, marinating is key. Letting chicken thighs rest in a mix of olive oil, garlic, lemon juice, and herbs for at least 30 minutes to 4 hours allows the flavors to penetrate the meat fully. This not only enhances taste but also keeps the chicken moist while roasting. Whether you go for a simple seasoning or a full marinade, the result is a juicy roasted chicken thighs and herb potatoes recipe that’s perfect for any weeknight dinner recipe—easy, aromatic, and satisfying every time.

Step-by-Step Roasting Guide

1. Preheat the oven to 425°F (220°C) — perfect for a simple oven meal that delivers crispy results.
2. Prep the chicken thighs: Pat dry and season with salt, pepper, garlic, rosemary, and olive oil.
3. Marinate (optional): For deeper flavor, marinate for at least 30 minutes.
4. Wash and halve baby potatoes, then toss with olive oil, salt, and herbs.
5. Use a sheet pan: Lightly grease it or line with parchment paper.
6. Arrange chicken skin-side up on the pan, leaving space in between for airflow.
7. Scatter the potatoes around the chicken, cut-side down for extra crispiness.
8. Roast for 35–40 minutes or until the chicken skin is golden and the potatoes are tender.
9. For extra crispy herb chicken with baby potatoes, broil for the last 2–3 minutes.
10. Rest for 5 minutes before serving to lock in juices.

How to Get Crispy Chicken Skin Every Time

• Pat the skin dry: Always pat the chicken skin completely dry before seasoning—moisture prevents crisping.
• Use high heat: Roast at 425°F (220°C) to help the skin turn golden and crispy quickly.
• Keep skin-side up: Arrange chicken with the skin side facing up to expose it to direct heat.
• Don’t overcrowd the pan: Leave enough space between each piece for proper air circulation.
• Add oil smartly: Rub a little olive oil on the skin to encourage even browning.
• Finish under broiler: For extra golden brown chicken, broil for 2–3 minutes at the end.
• Pair with roasted potatoes: Serve with crispy herb chicken with baby potatoes for a perfect balance of texture.

Flavor Variations You Can Try

Looking to switch things up with your juicy chicken thighs? Try these delicious twists:

• Lemon-Herb Zing: Mix lemon juice, rosemary, thyme, and garlic for a bright, herby finish. Perfect for a light and refreshing dinner.
• Garlic Butter Bliss: Melt butter with garlic and parsley, then drizzle over the chicken before roasting. Rich, savory, and utterly comforting.
• Spicy Paprika Kick: Blend smoked paprika, chili flakes, and olive oil for bold, spicy flavor with a smoky touch.

Each of these adds a unique personality to your dinner plate with chicken thighs and potatoes, making the meal exciting every time. Whether you love citrusy, buttery, or spicy—there’s a combo here for everyone.

Serving Ideas – What Goes Well on the Side?

To turn your chicken recipe into a well-balanced, satisfying meal, pair it with sides that complement both flavor and texture.

• Green vegetables like steamed broccoli, roasted asparagus, or sautéed green beans add freshness and a nutrient boost.
• A simple salad with arugula, cherry tomatoes, and a tangy vinaigrette brings brightness and crunch.
• Serve with a creamy garlic sauce or lemon herb dip to enhance the roasted flavors.
• For a heartier option, add warm crusty bread, naan, or flatbread to soak up the savory juices.

These combinations help create a complete plate that’s both rustic and comforting—perfect for casual dinners or small gatherings.

Leftovers? Here’s What to Do

Got leftover roasted chicken and potatoes? Don’t worry—storing and reheating them the right way keeps both texture and flavor intact.

• Storing: Let the dish cool completely, then transfer to an airtight container. Keep in the fridge for up to 3–4 days.
• Reheating: For best results, reheat in the oven at 375°F (190°C) for 10–15 minutes. This helps restore crispy skin and prevents sogginess.
• If you’re in a hurry, use the microwave, but place a damp paper towel over the food to retain moisture.
• Want a twist? Shred the chicken and toss it into wraps, salads, or stir-fries the next day.

These easy tips will help you enjoy every bite—even on day two—with flavor and texture almost as good as fresh.

Common Mistakes to Avoid

When making roasted chicken thighs and potatoes, small mistakes can lead to dry meat or undercooked spuds. Here’s how to avoid them:

• Overcooking the chicken: Always use a meat thermometer—cook until the internal temp reaches 165°F (74°C) for juicy results.
• Undercooked potatoes: Cut potatoes into even, bite-sized chunks so they roast evenly alongside the chicken.
• Under-seasoning: Don’t be shy with spices! Add salt, pepper, garlic, and herbs generously to both chicken and potatoes for full flavor.
• Skipping preheat: Always preheat your oven properly—this ensures crispy skin and perfect texture from the start.

Avoid these common slip-ups, and your one-pan dinner will be flavorful, well-balanced, and absolutely delicious every time.

Conclusion

Roasted chicken thighs and potatoes is a classic, one-pan dinner that combines crispy, flavorful chicken with tender, perfectly roasted potatoes. Whether you’re making it for a weeknight meal or a cozy weekend dinner, this dish is both easy to prepare and a crowd-pleaser. By choosing the right seasonings, pairing with complementary sides, and following some simple cooking techniques, you’ll create a meal that’s sure to impress every time. So, next time you’re craving something delicious, don’t hesitate to make this savory, satisfying dish!

FAQ – Roasted Chicken Thighs and Potatoes

How long do I roast chicken thighs and potatoes?
Roast for about 35-45 minutes at 425°F (220°C) until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.

Can I use boneless chicken thighs instead of bone-in?
Yes, you can! Boneless chicken thighs will cook faster but still turn out juicy and flavorful.

Should I peel the potatoes before roasting?
No need to peel! Leaving the skin on adds texture and flavor while keeping the potatoes crispy.

What herbs go well with roasted chicken thighs?
Rosemary, thyme, and garlic are excellent choices. They add a savory, aromatic flavor that complements the chicken beautifully.

Can I prepare the chicken and potatoes ahead of time?
Yes, you can marinate the chicken and cut the potatoes the night before. Store them in the fridge to save time on cooking day.