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Roasted chicken thighs and potatoes in a cast iron skillet.
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5 from 40 votes

Roasted Chicken Thighs and Potatoes

These roasted chicken thighs and potatoes cook perfectly in one skillet in the oven. The chicken is juicy on the inside and crispy on the outside while the potatoes are buttery and tender!
Prep Time10 minutes
Cook Time48 minutes
Total Time58 minutes
Course: Entree
Cuisine: American
Servings: 4
Author: Julie Maestre

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. 

Nutrition

Calories: 584kcal | Carbohydrates: 18g | Protein: 36g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 1418mg | Potassium: 792mg | Fiber: 3g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 3mg