Oven-Baked Chicken Thighs with Potatoes

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📝 Description:

This Oven-Baked Chicken Thighs with Potatoes recipe delivers crispy, juicy chicken with golden, tender potatoes all roasted together in one pan. Seasoned with garlic, herbs, and a touch of lemon, it’s a hearty and simple meal that’s full of rustic flavor — no fuss, just delicious comfort food.

🌍 Origin:

This dish reflects classic European and Mediterranean influences, where meat and potatoes are baked together with fresh herbs and olive oil — a timeless technique used in homes across Italy, France, Morocco, and beyond.

🧾 Ingredients (Quantities):

For the chicken and potatoes:

  • Bone-in, skin-on chicken thighs – 6 pieces (about 1.2–1.5 kg)
  • Baby potatoes or Yukon gold – 700g (1.5 lbs), halved or quartered
  • Olive oil – 3 tbsp
  • Garlic – 4 cloves, minced
  • Lemon juice – 2 tbsp (from 1 lemon)
  • Paprika – 1 tsp
  • Dried thyme – 1 tsp
  • Dried rosemary – 1 tsp
  • Salt – 1 tsp
  • Black pepper – ½ tsp
  • Fresh parsley – chopped, for garnish

🧂 Optional Ingredients:

  • Onion – 1 large, sliced into wedges
  • Cherry tomatoes – 1 cup (adds sweetness and acidity)
  • Dijon mustard – 1 tbsp (mixed into marinade for extra depth)
  • Crushed red pepper flakes – for a kick of heat
  • Chicken broth or white wine – ¼ cup (for extra moisture if needed)

👩‍🍳 Instructions:

1. Preheat & prep:

  • Preheat oven to 200°C (400°F).
  • Pat chicken thighs dry with paper towels for crispy skin.
  • In a large bowl, mix olive oil, garlic, lemon juice, paprika, thyme, rosemary, salt, and pepper.

2. Season:

  • Add chicken thighs and potatoes to the bowl. Toss everything to coat well in the marinade.
  • If time allows, marinate for 30 minutes to 2 hours in the fridge.

3. Arrange in pan:

  • Place potatoes in a single layer on a large baking tray or roasting dish.
  • Nestle chicken thighs (skin-side up) among the potatoes. Pour over any remaining marinade.
  • Optional: add sliced onions or tomatoes around for extra flavor.

4. Bake:

  • Bake uncovered for 40–45 minutes, or until chicken is golden and cooked through (internal temp: 75°C / 165°F).
  • Broil for the last 2–3 minutes for crispier skin, if desired.

5. Serve:

  • Garnish with freshly chopped parsley and a wedge of lemon if desired. Serve hot.

✅ Tips for Success:

  • Dry chicken skin before baking for crispier results.
  • Cut potatoes uniformly so they cook evenly.
  • Don’t overcrowd the pan — good spacing = better browning.
  • Use a meat thermometer to ensure perfect doneness.

💡 Recommendations:

  • Serve with a side salad or roasted green beans.
  • Great for meal prep — leftovers reheat well.
  • For a Moroccan twist: add ground cumin, turmeric, and preserved lemon.
  • Use boneless thighs for a quicker bake time (30–35 minutes).

🧮 Nutrition (Approximate per serving, based on 6 servings):

  • Calories: 430–480 kcal
  • Protein: 28g
  • Fat: 25g
  • Saturated Fat: 6g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Vitamin C: ~15% RDI
  • Iron: ~10% RDI
  • Potassium: High (from potatoes)

Let me know if you want a printable recipe card, air fryer version, or a tagine-style Moroccan alternative!

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