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    Home » Chicken » Turkish Chicken and Potatoes

    Published: Sep 25, 2019 · Modified: Dec 7, 2024 by Zerrin & Yusuf

    Turkish Chicken and Potatoes

    Jump to Recipe·Print Recipe

    Ready for a dinner winner? Make our easy, delicious baked Turkish chicken and potatoes recipe! With just a few simple ingredients and steps, you'll have a flavor-packed meal that the whole family will love. 

    Boneless, skinless chicken thighs baked with potatoes in a baking pan.

    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. 

    Baked chicken and potatoes in a white bowl.

    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. 

    Boneless skinless chicken thighs, potatoes, cherry tomatoes, olive oil, lemon, parsley and spices on a white marble background.

    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:  

    A collage of four pictures showing how to coat chicken thighs and potatoes with a spiced oil sauce and how to put them in a baking pan.

    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!

    A close shot of baked chicken thighs and potatoes.

    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.

    Variations

    Here are some simple variations to add even more flavor and variety to your baked chicken thighs and potatoes:

    More Vegetables: You can add carrots, onions and bell peppers with the potatoes. Just chop them up and mix them in before baking. It's an easy way to make your chicken dinner even more delicious and more colorful.

    Extra Spices: Try different spice blends or add more spices like cumin, chili powder, or garlic powder for extra flavor. Adjust the amount to suit your taste.

    More Herbs: Sprinkle chopped fresh rosemary or thyme over the dish before baking for a burst of freshness. You can also mix them into the sauce for added flavor. 

    Serving Suggestions

    When it comes to serving up Turkish chicken and potatoes, there are plenty of tasty options to consider. Here are some of our favorite pairings:

    1. Turkish Rice Pilav
    2. Bulgur Pilav
    3. Coban Salata (Shepherd Salad)
    4. Cacik (A refreshing yogurt and cucumber dip seasoned with garlic and mint) 
    5. Turkish Style Green Beans

    Don't forget to add some pickles for a tangy and crunchy bite. Check out our quick pickled cabbage or quick beetroot pickles.

    Roast chicken with vegetables in a white bowl accompanied by yogurt dip and rice
    Baked Turkish chicken thighs and potatoes served with rice pilav and cacık.

    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. 

    Baked chicken thighs and potatoes in an oven pan and a spoon inside it.

    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.

    Baked chicken thighs and potatoes served in a white bowl.

    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

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    • Cooked chicken breasts in a cast iron pan, one of them is sliced, garnished with parsley, accompanied by unpeeled garlic cloves.
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    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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    📖 Recipe

    Turkish Chicken and Potatoes

    Baked chicken thighs, potatoes and cherry tomatoes garnished with parsley in a baking pan and a spoon inside it.
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    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    Our baked chicken thighs with potatoes recipe offers a delicious blend of tender chicken and savory potatoes, seasoned to perfection for a satisfying meal. Easy to make and bursting with flavor, it's sure to become a favorite at your table.

    • Author: Zerrin & Yusuf
    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Total Time: 50 minutes
    • Yield: 7 1x
    • Category: Dinner
    • Method: Baking
    • Cuisine: Turkish

    Ingredients

    Scale
    • 4 potatoes
    • 7 chicken thighs (boneless and skinless)
    • 4 tablespoons olive oil
    • 1 teaspoon paprika
    • 2 teaspoons dried thyme
    • 1 and ½ teaspoons salt
    • 1 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 4 cloves garlic, minced or grated
    • 2 tablespoons parsley, chopped
    • A handful of cherry tomatoes, halved

    Instructions

    1. Heat your oven to 400°F (200°C). Use a bit of olive oil to grease the bottom and sides of a 13 x 9 inch (33 x 23 cm) baking pan.
    2. For the potatoes: Peel one potato, cut it in half the long way, then cut each half into 3 or 4 long pieces. Do the same with all the potatoes and pat them dry with paper towels.
    3. For the chicken: Dry the chicken thighs with paper towels to take off any extra water.
    4. For the sauce: In a big bowl, mix olive oil, salt, paprika, thyme, black pepper, and lemon juice until it's all blended. Add chopped parsley and minced garlic to mix in the flavors.
    5. Put the chicken thighs in the bowl and gently rub them with the sauce, making sure they're well coated.
    6. Next, add the potato slices to the bowl and mix them by hand so they're covered in the sauce, too.
    7. Place the chicken and potatoes in your greased baking pan, but don't add any leftover sauce just yet.
    8. Toss the cherry tomatoes in the sauce bowl to coat them with any remaining sauce, then put them in the pan with the chicken and potatoes.
    9. Bake for 40 minutes. After baking, spoon the juices from the pan over the chicken.
    10. Let it sit for 10 minutes before serving.

    Notes

    1. Pat dry the chicken thighs before placing them in the olive oil sauce.
    2. If you arrange 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.

    Nutrition

    • Serving Size:
    • Calories: 349
    • Sugar: 2.5 g
    • Sodium: 503.4 mg
    • Fat: 14.4 g
    • Carbohydrates: 22.6 g
    • Protein: 32.1 g
    • Cholesterol: 140.1 mg

    Did you make this recipe?

    Tag @give_recipe on Instagram and hashtag it #giverecipe

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Allison says

      June 20, 2019 at 5:00 pm

      A wonderful weeknight menu! I added some peas and we all enjoyed it!

      Reply
    2. Rebecca says

      June 16, 2018 at 9:07 pm

      This looks simple and hearty! ❤️

      Reply
      • Zerrin says

        June 17, 2018 at 12:41 am

        Thank you so much Rebecca!

        Reply
    3. Lorna Moravec says

      February 15, 2013 at 1:31 am

      What beautiful pictures of the snow. I am fascinated by the recipes too, they all look so delicious.
      Most of all I am fascinated by the picture of yourself. This is really cool. I know nothing about Turkey. The only Turkish women I have met in Texas were dressed like Catholic nuns. Suits with long skirts and a short veil to match.
      I formed the idea that all people in Turkey, both men and women, wear suits and are very serious.
      No one I know in Texas knows anything about Turkey or any of the countries in that part of the world. They don't really tell you anything in school. The magazine and news articles emphasize armed conflict in any articles they print about other countries.
      They make the entire world seem sad and scary.
      People around the world must think Americans are stupid and they are not far wrong. But the best remedy for this is sites like yours that tell about the everyday good things that we all share, all over the world.
      Everyday people are not enemies. It's wrong for the people in the governments to start these wars and they do it by keeping people in ignorance and making people scared.
      The American news media is the worst worst worst about that.
      It is controlled by a few very powerful corporations.
      It's lies.
      We can go around this by talking directly to each other online about food and the good things we all hold in common.
      Thanks!

      Reply
      • Zerrin says

        February 17, 2013 at 6:17 pm

        Hi Lorna, thanks for this sincere comment and glad to hear that you like my blog. People outside Turkey might have prejudice about my country as they don't know much about it. Some even think that we ride camels here 🙂 It may be because Turkey is not a big country or as you mention, media and their owners could be blamed for this. Well, I started my blog with these thoughts 4 years ago, so at Give Recipe I'm trying to tell about my country, along with its food and culture. Nice to 'meet' you here!

        Reply
    4. Magic of Spice says

      February 05, 2012 at 11:42 pm

      Beautiful comfort food for the cold weather...love the photos!

      Reply
    5. Corina says

      February 05, 2012 at 10:14 am

      What a great dish for the cold weather! It snowed for the first time this winter in London yesterday and so today I've woken up with lots of snow on the ground. It looks pretty but I'm planning to stay inside in the warmth all day and maybe cook something nice later on.

      Reply
    6. Marina@cowboycountryvegetarian says

      February 04, 2012 at 7:08 pm

      How great! And those winter shots are so perfect!

      Reply

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
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