Preheat your oven to 400°F (200°C).
In a large bowl, toss the potatoes with half of the olive oil, half the garlic powder, thyme, rosemary, salt, and pepper.
Rub the chicken thighs with the remaining oil and season with garlic powder, paprika, salt, and pepper.
Arrange the potatoes in a single layer in a 9×13-inch baking dish or sheet pan. Nestle the chicken thighs on top, skin side up.
Bake for 45–50 minutes or until the chicken is cooked through (internal temp 165°F) and the potatoes are golden and tender.
For crispier skin, broil for the last 3–5 minutes, watching closely.
Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips for Success
Use bone-in, skin-on chicken thighs for maximum flavor and moisture.
Don’t overcrowd the pan—this helps everything roast instead of steam.
Swap the herbs for Italian seasoning or fresh garlic to switch things up.
Add vegetables like carrots or green beans for a complete meal.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but reduce the cooking time to about 30–35 minutes depending on thickness.
Can I prep this ahead?
Yes. You can season the chicken and potatoes ahead of time and store covered in the fridge for up to 12 hours before baking.
Can I freeze leftovers?
Absolutely. Store in airtight containers and freeze for up to 2 months. Reheat in the oven for best texture.
How do I get crispy chicken skin?
Start with dry skin, roast uncovered, and finish under the broiler for extra crispiness.
Conclusion
This Baked Chicken Thighs and Potatoes recipe is your new go-to for a simple, satisfying dinner. With just one pan, a few pantry staples, and no fuss, it delivers golden, crispy chicken and buttery soft potatoes that everyone will love. It’s comfort food done right—with minimal effort and maximum flavor.
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