These oven roasted chicken thighs and potatoes cook perfectly in one skillet. The chicken is juicy on the inside and crispy on the outside while the potatoes are buttery and tender! Your family will love this delicious flavorful meal!
The best part about this recipe is that it’s an entire meal but you can serve it with veggies on the side as well. You can also double or triple the recipe if feeding a crowd!
Ingredient Notes
- Chicken – I recommend using bone-in skin-on chicken thighs.
- Potatoes – I used baby potatoes but any type of potatoes will work, just make sure to cut them into small pieces.
- Garlic – You’ll need both fresh and granulated garlic.
- Lemon – Adds flavor but is completely optional.
- Parmesan Cheese – Use freshly grated, for best results!
- Rosemary – Fresh or dried works.
Top Tips
- Potatoes can be super bland if you don’t season them generously. Make sure to season the potatoes very generously with salt and pepper.
- Season the chicken under the skin for maximum flavor!
- Once the chicken and potatoes are fully cooked through, broil for 2-3 minutes to get the chicken skin nice and crispy.
Can I Cook The Chicken and Potatoes Separately?
You can absolutely do that if you want crispy potatoes. Cook the chicken in the skillet and cook the potatoes on a baking sheet.
Storage
Place any leftovers in an air-tight container and refrigerate for up to 4 days. To reheat, pop it in the air fryer or microwave and cook for 4-5 minutes.
More Recipes You Might Enjoy
- Honey Lime Chicken Thighs
- Air Fryer Chicken Thighs
- Creamy Spicy Chicken Thighs
- Air Fryer Honey Mustard Chicken Thighs
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Roasted Chicken Thighs and Potatoes
Ingredients
Chicken
- 2 lbs bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons Kosher salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon cayenne pepper
- 2 garlic cloves finely minced
- 1 lemon juiced
Potatoes
- 2 cups baby potatoes halved
- 1 teaspoon rosemary finely minced
- ¼ cup parmesan cheese
- 1 tablespoon olive oil
- salt and pepper to taste season generously
Instructions
- Preheat your oven to 425 degrees F. and pat dry the chicken thighs with a paper towel.
- In a small bowl, combine 2 teaspoons of Kosher salt, ½ teaspoon of black pepper, cayenne pepper, Italian seasoning, garlic powder, paprika, and onion powder.
- Coat the chicken thighs with olive oil and season with the spice blend. Make sure to season under the skin as well. Place the chicken thighs, skin side up in a cast iron skillet or baking dish.
- In a small bowl, combine the lemon juice and garlic. Pour the mixture over the chicken thighs. Cover the chicken and bake for 20 minutes.
- Slice the potatoes in half and coat them with olive oil, rosemary, and parmesan cheese. Season generously with salt and pepper.
- Once the 20 minutes are up, uncover the chicken and place the potatoes in the same skillet. Place the skillet back into the oven uncovered, and cook for an additional 25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Once the 25 minutes are up, broil for 2-3 minutes.
- Allow the chicken and potatoes to rest for at least 5 minutes before serving and enjoy!
Notes
- Potatoes can be super bland if you don’t season them generously. Make sure to season the potatoes very generously with salt and pepper.
- Season the chicken under the skin for maximum flavor!
- Once the chicken and potatoes are fully cooked through, broil for 2-3 minutes to get the chicken skin nice and crispy.
- Allow the chicken to rest at room temperature for at least 25 minutes before cooking.
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