Oven baked chicken thighs and potatoes recipe that is easy and ready in under an hour. This one pan chicken and potatoes dinner is bursting with flavors, delicious and the whole family will love it.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American, British, Canadian, International
Make the seasoning by mixing the paprika, rosemary, garlic powder, onion granules, thyme, black pepper and salt. Set aside.
Use a potato peeler to peel the potatoes and cut them into bite-size.Tip: If you prefer not to peel the potatoes, rinse them well to get rid of any dirt on the skin before cutting them into pieces.
Rinse the potatoes and drain.Add half of the seasoning, salt, and half of the olive oil to the potatoes. Mix till well combined.
Pat the chicken thighs dry with paper towels. Brush the remaining half of the olive oil all over the chicken then sprinkle the remaining half of the seasoning all over the thighs.Pat the seasoning in to ensure that all sides of the chicken are covered
Arrange the seasoned chicken thighs in a baking tray then arrange the seasoned potatoes in the spaces between and around the chicken.Tip: Don't overcrowd the baking tray. Leave a bit of space between the chicken and potatoes.
Transfer the tray to the oven and bake chicken and potatoes for 40-45 minutes at 200C/400F until the thighs are cooked through to 165F internally.
Take the tray out of the oven, and let the potatoes and chicken rest for 5 minutes.Serve and enjoy
Video
Notes
As I always recommend, adjust the pepper and salt to your taste.
I also always recommend checking chicken doneness with an instant internal meat thermometer. This will ensure you don't undercook or overcook the chicken. Chicken is cooked when the internal temperature reads 165F.
You can make the chicken and potatoes into foil packets. Just portion and arrange them in foil then place the foil packets on the baking tray before putting it in the oven to cook.
Line the baking tray with foil for easier clean up.