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Roasted Chicken Thighs and Potatoes

Seasoned chicken thighs and gold potatoes roasted in the oven.
Roasted Chicken Thighs and Potatoes

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Servings: 2
Total Time: 45 minutes
Recipe by: Frankie


4 bone-in skin-on chicken thighs
1 pound gold potatoes, cut into 1-inch pieces
1 TBSP garlic powder
1 TBSP paprika
1 tsp salt
1/2 tsp fresh ground pepper
3 TBSP plus 1 TBSP olive oil


1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

2. In a large bowl mix the garlic powder, paprika, salt, pepper and 3 TBSP of the oil until well combined.

3. Place the chicken and potatoes in the bowl and stir together until the chicken nd potatoes are well coated in oil and spices.

4. Spread the potatoes onto the foil lined baking sheet and place in the preheated oven for 10 minutes.

5. While the potatoes are in the oven put the remaining 1 TBSP oil in a large saute pan over medium-high heat until oil is hot.

6. Add the chicken thighs skin-side down and cook for about 4 minutes or until skin is browned and crispy, flip chicken over and turn off the heat.

7. When the potatoes have been in the oven for the 10 minutes place the chicken thighs skin-side up on the baking sheet with the potatoes.

8. Roast the chicken and potatoes in the oven for about 25 minutes or until the potatoes are tender and the chicken registers an internal temperature of 165°F.

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Roasted Chicken Thighs and Potatoes

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