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Baked Chicken Thighs 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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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.

Ingredients

Scale
  • 4 potatoes
  • 7 chicken thighs (boneless and skinless)
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 teaspoons dried thyme
  • 1 and 1/2 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

Find it online: https://www.giverecipe.com/roasted-chicken-with-veggies/