If you’re hunting for a one-pan wonder that delivers maximum flavor with minimal fuss, Chicken Thighs with Potatoes is about to become a household favorite. This versatile dish features juicy, crispy-skinned chicken nestled beside creamy baby potatoes, all roasted in an irresistible garlicky marinade. Whether you’re serving up a comforting weeknight dinner or want a no-fuss meal that wows company, these Chicken Thighs with Potatoes check every box for flavor, ease, and pure satisfaction.

Chicken Thighs with Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Get ready to fall in love with how just a handful of simple but carefully chosen ingredients transform into a showstopper meal. Each element brings something unique, from deep savory notes to pops of freshness, ensuring every bite of your Chicken Thighs with Potatoes is anything but ordinary.

Chicken thighs (skin-on, bone-in): The star of the dish, these promise extra juiciness and flavor thanks to the skin and bone.
Baby potatoes (halved): Creamy and quick-cooking, they soak up all the flavorful juices during roasting.
Olive oil: For a luscious, golden finish that keeps everything moist and helps carry the spices.
Balsamic vinegar: Adds a sweet tang that caramelizes beautifully in the oven.
Garlic (minced): Provides a mellow depth that infuses both the chicken and potatoes.
Paprika: Brings smoky undertones and gorgeous color.
Garlic powder: Extra savory depth to boost that yummy, garlicky backbone.
Onion powder: Enhances the overall savoriness in every bite.
Cumin: Offers a subtle earthiness and hint of warmth.
Coriander: Lifts the flavor with its citrusy notes.
Salt and black pepper: Essential for balance and to bring the other flavors forward.
Fresh parsley (chopped): Adds a finishing burst of color and freshness to every serving.

How to Make Chicken Thighs with Potatoes

Step 1: Prep the Chicken and Potatoes

Start by preheating your oven to 400°F. Pat the chicken thighs and baby potatoes dry with paper towels—this is key for crispy skin and perfectly roasted potatoes. Next, arrange everything in a 9×13-inch oven-safe casserole or baking dish, making sure the chicken pieces and potatoes are spread out for even cooking.

Step 2: Mix the Flavorful Marinade

In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, paprika, garlic powder, onion powder, cumin, coriander, salt, and pepper. Whisk until everything is beautifully combined. This magical mixture will not only flavor the chicken and potatoes but also help them roast to golden perfection.

Step 3: Coat and Arrange

Drizzle the marinade all over the chicken thighs and potatoes in the baking dish. Use your hands to rub the sauce into every nook and cranny, turning the potatoes to make sure they’re evenly coated. As you arrange everything, position the potatoes around or between the chicken thighs, not on top. This ensures the chicken skin stays exposed so it can get fabulously crispy in the oven.

Step 4: Roast to Golden Perfection

Place the baking dish uncovered in your preheated oven and bake for 50 to 60 minutes. The chicken should be deeply golden and cooked through, and the potatoes fork-tender and slightly caramelized at the edges. If you crave that extra-crispy skin, pop everything under the broiler for a mere 3 to 5 minutes at the end (keep a careful eye—this part goes fast!).

Step 5: Rest, Garnish, and Serve

Once out of the oven, let your Chicken Thighs with Potatoes rest for about 5 minutes. This lets the juices settle, giving you the juiciest result possible. Finish off with a generous sprinkle of fresh chopped parsley for color and a fresh pop of flavor.

How to Serve Chicken Thighs with Potatoes

Garnishes

To bring these Chicken Thighs with Potatoes to life at the table, don’t skip the final sprinkling of fresh parsley. If you want to get playful, try a touch of lemon zest or a handful of chopped fresh chives for extra brightness and punch.

Side Dishes

This hearty dish is wonderful on its own, but you can pair it with a crisp green salad, sautéed green beans, or some crusty bread to mop up those incredible pan juices. A dollop of tangy yogurt or sour cream on the side also works beautifully to balance the richness.

Creative Ways to Present

For a wow-worthy presentation, serve the Chicken Thighs with Potatoes directly from the baking dish at the table, letting everyone help themselves. Or, plate each thigh alongside a pile of potatoes on individual dishes, finishing with a shower of fresh herbs for restaurant-worthy flair.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Thighs with Potatoes store beautifully. Simply move everything to an airtight container once cooled and refrigerate for up to four days—the flavors get even better as they mingle.

Freezing

If you want to make a batch ahead or save a portion for another busy night, let your leftovers cool completely. Place in a freezer-safe container or zip bag, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

For the crispiest result, reheat the chicken and potatoes in a hot oven (about 375°F) for 15–20 minutes. If you’re short on time, a quick microwave blast works too—just know the skin won’t be quite as crisp, but the flavors are still mouthwatering.

FAQs

Can I use boneless, skinless chicken thighs instead?

Yes, you can! The dish works with boneless, skinless thighs, but you’ll lose some of that irresistible crispy skin and rich flavor. Just keep an eye on the baking time, as boneless chicken cooks a bit faster.

What other potatoes work for Chicken Thighs with Potatoes?

Small Yukon Golds, red potatoes, or even quartered fingerlings all work great. The key is to use potatoes that hold their shape and roast up creamy inside.

Do I have to use balsamic vinegar?

If you’re out of balsamic vinegar, red wine vinegar or apple cider vinegar will add tang, but you may want to add a pinch of sugar to mimic the sweetness of balsamic.

How can I make this dish spicier?

For a little kick, add a dash of red pepper flakes or cayenne pepper to the marinade. You can also serve with a swirl of spicy chili oil or hot sauce at the table.

Can I prepare Chicken Thighs with Potatoes ahead of time?

Absolutely—assemble everything in the baking dish and let it marinate in the fridge for up to eight hours. When dinnertime comes, just pop it in the oven and roast as directed.

Final Thoughts

I can’t wait for you to try this Chicken Thighs with Potatoes recipe and experience just how easy and rewarding a single pan of deeply flavorful comfort food can be. Give it a whirl—your kitchen will smell incredible, and everyone at your table will be clamoring for seconds!