Making baked chicken thighs and potatoes in the oven at the same time doesn’t have to be frustrating! I’ve tested several variations of this recipe to come up with the perfect way to get the chicken and potatoes cooked and ready when the oven timer dings.
Follow my fail-proof method for flavorful, juicy, crispy-skinned chicken and tender lemon garlic potatoes with golden brown edges. It all cooks in one pan in the oven in about 45 minutes.
Juicy Chicken, Tender Potatoes, Done at the SAME TIME!
Baked chicken with potatoes is one of my favorite simple meals to cook.
I have a few other flavor variations, including Greek lemon chicken and potatoes, and Lebanese roasted chicken with potatoes. The recipe I’m sharing today has less of a theme, but plenty of flavor!
Garlic, lemon, smoked paprika, Italian seasoning, and parmesan cheese all work together beautifully, and my fool-proof baked bone-in chicken thighs method will give you perfectly cooked results every time.
I’ve tested many various ways to bake potatoes and chicken thighs together, and friends, I promise that this is the way!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Potatoes: The best crispy roasted potatoes are made with starchy potatoes. In the US, choose Russet potatoes. If you’re in the U.K., Maris Piper potatoes are best. In my testing, waxy potatoes took longer to roast, so they weren’t fully cooked when the chicken was ready.
- Mayo: Coat the chicken thighs with a seasoned mixture of regular full-fat mayonnaise with seasonings. I like the version with mayo better than those I tried with olive oil. The thick mayo layer will keep the chicken moist, and the fat content will help the skin to crisp up in the oven.
- Melted Butter: Butter is for the potatoes, to ensure that they cook up crispy. They’ll be infused with flavor from the butter and seasonings, and any extra blends with the chicken drippings to make a delicious pan sauce.
10-minute Prep is important (but easy!)
In this recipe, you’ll prep the potatoes differently from the chicken.
Specifically, the potatoes are coated in butter, garlic, and lemon juice, and the chicken thighs are coated in a mayo/Dijon mixture. The flavors are similar, but the application is not.
This is because these two ingredients aren’t the same! And they won’t cook properly if you don’t give each ingredient a little bit of special attention.
Be sure to place the seasoned chicken thighs on top of the potatoes in the baking dish. A 9×13-inch pan works best so that the chicken can be spaced out a bit.
The potatoes will soak up flavor from the chicken as it cooks! You also want to have the skin side of the chicken thighs facing up so that it can render and crisp up rather than turning soggy and chewy.
How to know when roasted chicken and potatoes Are done
After 45 minutes in the oven, check on your dinner to see if it’s ready!
- Chicken Thighs: The chicken skin should look golden brown and crispy. More importantly, they should read at least 165°F (74°C) in the center using a kitchen thermometer. Don’t worry about pulling them out if they’re at that temp, though, as chicken thighs are noticeably better if you cook them to an internal temperature closer to 175–185°F.
- The chicken skin shouldn’t have a problem turning crispy if you bake the dish in the center of the oven, but if you find that the thighs need a little help getting browned, put them under the broiler for a couple of minutes.
- Potato Wedges: The potatoes should be tender all the way through. Check with a small knife. Ideally, there should be no resistance. If there is, cook for 5-10 more minutes.
- Neither the potatoes nor the chicken thighs will be ruined if they are cooked for a few minutes extra, so if one or the other needs a few minutes, just continue cooking until it’s ready.
Finishing the Dish
I like to add a mound of freshly grated Parmesan cheese to each chicken thigh as the chicken is resting. It will slowly melt and create a delicious crust.
Then, just before serving, spoon some of the sauce from the pan over the chicken as a finishing touch.
Serve this tasty meat and potatoes meal with a simple steamed veggie or a classic Caesar salad. It’s so simple to put a wholesome meal on the table with this method!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
One Pan Baked Chicken Thighs with Potatoes
Equipment
- 9 x 13 inch baking dish
- Knife and cutting board
Ingredients
- 2 pounds (900 g) bone in, skin on chicken thighs about 6 thighs
- ½ cup (120 ml) full fat mayonnaise
- 2 tablespoons (30 ml) Dijon mustard
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds (900 g) potatoes cut into wedges, such as Russet potatoes in the U.S. or Maris Piper potatoes in the U.K.
- 4 tablespoons (60 ml) unsalted butter melted
- 3 cloves garlic minced
- 1 medium lemon juiced and cut into wedges
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup (25 g) finely grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish.
- Add the mayonnaise, Dijon mustard, garlic, smoked paprika, Italian seasoning, kosher salt, and black pepper to a large mixing bowl. Stir to combine.
- Add the chicken thighs. Turn to coat them well on all sides.
- Add the potatoes to the baking dish. Pour the melted butter over them.
- Add the garlic, lemon juice, lemon wedges, smoked paprika, kosher salt, and black pepper. Toss until evenly coated.
- Spread the potatoes into an even layer. Place the chicken thighs on top with the skin facing up.
- Spoon any remaining mayonnaise mixture over the chicken. Keep as much of the skin exposed as possible.
- Bake uncovered for 45 minutes. Check that the potatoes are tender when pierced with a knife.
- Check the chicken in the thickest part away from the bone. It should reach at least 165°F (74°C), though 175°F to 185°F (79°C to 85°C) gives a more tender result.
- Sprinkle the Parmesan over the chicken. Scatter the parsley over the top.
- Let rest for 5 minutes. Spoon the pan juices over everything before serving.
Notes:
- Choose starchy potatoes for the best texture, and cut them into similar-sized wedges so they cook evenly.
- If your chicken thighs are large, they might need a few extra minutes.
- Store any leftovers in an airtight container for up to 3-4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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