Turkish Chicken and Potatoes

This easy recipe is a combination of juicy chicken thighs with flavor-packed potatoes that soak up all the good stuff from the chicken and the olive oil sauce. 

Oh, and the cherry tomatoes? They become sweet and juicy, making everything taste even better. 

This is one of the easiest chicken dinner recipes that tastes so good!

A Lazy Night Favorite

When we're too lazy to cook but still want something super tasty, this is what we make: Turkish Chicken and Potatoes in one pan!

Making this recipe is super easy, honestly. Similar to our baked chicken pieces recipe, but with some additional flavors. 

You just toss the boneless, skinless chicken thighs and potatoes with some tasty sauce, throw them in an oven dish, and let the oven do its magic. No need to stand over the stove or use lots of pots and pans. 

You'll spend just a few minutes prepping—just cutting potatoes, chopping parsley and garlic and mixing a quick sauce. Everything is easy and straightforward.

Plus, it's all made in one pan, so you won't end up with a mountain of dishes to wash.

About The Ingredients

For this oven baked chicken thighs and potatoes recipe, we're keeping the ingredients simple but oh-so-tasty. Let's talk about what you'll need.

Main Ingredients

Chicken Thighs: Boneless, skinless thighs are our favorites. They're juicy and full of taste. If you like bone-in, skin-on chicken thighs more, those are great too! You might need to roast them for an extra 5 minutes to get for that golden and crispy surface.

Potatoes: We usually grab medium-sized potatoes and slice them up. Love baby potatoes? They're perfect as well – no need to peel, just cut them in half. 

Tomatoes: We use cherry tomatoes. Thick slices of regular tomatoes work beautifully as a swap. 

Oil Sauce

Here's where our Turkish chicken and potatoes recipe gets its character. We prepare a flavor-packed sauce and coat the chicken thighs, potatoes and tomatoes with it.

So What’s in our special olive oil sauce? 

Spices: We use paprika, dried thyme, salt, and pepper. Speaking of spices, you've got to check out our favorite Turkish spice blend and homemade chicken seasoning. Both are game-changers for simple chicken recipes.

Extra flavor: Lemon juice, garlic and fresh parsley. Together, they make everything taste just awesome. 

This tasty mixture makes the simple combo of baked potatoes and chicken thighs way more delicious. It's the secret to turning an easy meal into something extraordinary!

Pat Dry Potatoes and Chicken Thighs for Perfection  

Before cooking, we pat dry sliced potatoes and chicken thighs with paper towels. This might seem like a small step, but it's key for two big reasons: 

1. A dry surface means the sauce can stick to chicken and potatoes better. 
2. Dry chicken and potatoes roast up nicely in the oven, getting that perfect, slightly crispy texture. If they're wet, they might end up steaming instead. That means they could be soggy instead of deliciously roasted.

How to Make the Recipe

Baking Turkish chicken thighs with potatoes in oven is super easy and straightforward. Here's how:  

Mix the Sauce: In a big bowl, combine olive oil with salt, paprika, thyme, black pepper, and lemon juice. Then, add chopped parsley and minced garlic. 

Coat the Chicken: Put your dry chicken thighs in the bowl with the sauce. Gently rub the sauce all over the chicken so it's well coated.

Add Potatoes: Put the potato slices to the same bowl. Use your hands to mix them around so they get covered in the sauce too. 

Arrange in Pan: Put the chicken and potatoes in a baking pan as you see in the picture above.

Add Tomatoes: Toss the cherry tomatoes in the bowl to get them coated in any sauce that's left. Then, add them to the pan with the chicken and potatoes. 

Bake: Put the pan in the preheated oven and bake for 40 minutes at 400°F (200°C). The chicken should come out juicy and the potatoes nice and roasted. Don't overcook!

Serve: After baking, spoon the pan juices over the chicken thighs to make them even more delicious. 

(Be sure to see the recipe card below for the full ingredients list & instructions!)

Pro Tip: When arranging the chicken thighs unfolded in a larger baking pan, bake them for a shorter time—about 25 minutes. Afterward, check the doneness of the potatoes. If they're not tender enough, remove the chicken thighs to a plate and continue roasting the potatoes for another 5-7 minutes or until tender.

Storing & Reheating

After enjoying your chicken thighs baked with potatoes, here's how to store any leftovers and reheat them for another tasty meal:

1. Storage: Place any leftovers in airtight containers and store them in the refrigerator within two hours of cooking. They'll stay fresh for up to three to four days.
2. Reheating: When you're ready to enjoy your leftovers, simply reheat them in the microwave or oven (covered with aluminum foil to prevent it from drying) until heated through. You can also add a splash of water or broth to the chicken to help keep it moist while reheating.

Should You Cover Chicken Thighs When Baking?

No need to cover the chicken thighs when baking in this recipe. If covered with foil, moisture is trapped inside, preventing the chicken and potatoes from achieving that desired roasted texture and flavor. 

Do You Put Water in the Pan When Baking Chicken?

No, you don't need to add water to the pan when baking chicken. We tried it before, and while the chicken was still delicious, it didn't have that desired roasted flavor. 

The moisture from the oil sauce we coat the chicken and potatoes with will be enough to keep them from drying out during cooking. 

Should Chicken Thighs Be Room Temperature Before Baking? 

Yes, chicken thighs cook better that way. Before baking, remove the chicken thighs from the fridge and let them sit for 10 minutes. During this time, you can prepare the sauce and gather other ingredients. 

When you massage the chicken thighs in the sauce, the warmth from your hands helps them reach room temperature more quickly as well.

Can I use Chicken Breast?

Certainly! Chicken breast tends to cook faster than thighs. So if you choose to use chicken breast instead of chicken thighs, you can bake them at 400°F (200°C) for approximately 25 minutes. Adjusting the cooking time ensures that the chicken breast remains juicy and tender.

More Chicken Recipes

• Air Fryer Wings with Baking Powder
• Roasted Chicken Pieces
• Turkish Chicken Kebab Recipe
• Turkish Chicken Beasts Recipe
• Chicken Doner
• Tavuk Sote
• Rice Stuffed Chicken

You Might Also Like: