Roasted chicken thighs and potatoes cook together in one pan with garlic, lemon, olive oil, and Italian seasoning. The skin becomes crisp and golden while Yukon Gold potatoes turn tender and absorb the savory pan juices. With only 10 minutes of preparation, the oven handles most of the work.
Why You'll Love These Roasted Chicken Thighs and Potatoes
- A complete one-pan dinner: The chicken, potatoes, and savory pan juices cook together with less washing up afterward.
- Two contrasting textures: Bone-in thighs develop crisp, golden skin while Yukon Gold potatoes become tender and lightly browned.
- Only 10 minutes of prep: Arrange the ingredients, mix the lemon-garlic seasoning, and let the oven finish the meal.
- High-heat roasting: A 390°F / 200°C oven browns the skin while the potatoes cook in the seasoned liquid.
Some nights I want dinner to feel straightforward, and this roasted chicken and potatoes is exactly that. I prepare everything in one pan, then let the oven handle most of the work. It has the practical appeal of my Greek sheet pan chicken thighs, but the seasoning stays simpler. Unlike my garlic butter chicken thighs, this version needs no stovetop searing or sauce-making. My baked chicken thighs use a similarly dependable oven method when I do not need potatoes. This complete version still gives me the potatoes and pan juices in the same dish.
I like how lemon and garlic sharpen the savory Italian seasoning without making the pan juices heavy. That combination also appears in my Italian chicken thighs, although those are marinated and cooked in a skillet. Drying the skin before roasting helps it become crisp and golden while the chicken remains juicy. The Yukon Gold potatoes absorb the seasoned liquid, giving them tender centers and browned edges. The texture recalls my Greek lemon roasted baby potatoes, while air fryer potato wedges offer a drier, crisper alternative. Keeping everything arranged evenly helps the chicken and potatoes finish together.
Key Ingredients for Roasted Chicken Thighs and Potatoes
The complete measurements are in the recipe card, but these ingredients shape the finished dish.
- Bone-in, skin-on chicken thighs: I use these because they remain juicy during roasting while the exposed skin becomes crisp and golden.
- Yukon Gold potatoes: For me, their creamy centers and ability to hold their shape make them particularly useful for roasting in pan juices.
- Lemon, garlic, and olive oil: I combine these to give the chicken and potatoes a bright, savory coating without adding a separate sauce.
- Seasonings and roasting liquid: I use Italian seasoning with kosher salt and pepper, then choose water or low-sodium broth for the pan juices.
How to Make Roasted Chicken Thighs and Potatoes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the chicken and potatoes: Pat the chicken dry, arrange it in a roasting pan, and spread the cubed potatoes around it.
2. Mix the lemon-garlic seasoning: Whisk the olive oil, lemon juice, water or broth, garlic, kosher salt, pepper, and Italian seasoning.
3. Coat and arrange: Pour the mixture over everything, toss gently, and position the chicken skin-side up among the potatoes.
4. Roast and rest: Roast in a 390°F / 200°C oven for 45-50 minutes, until the chicken reaches 165°F/ 74°C and the potatoes are tender. Rest for 5 minutes before serving.
Tips for Roasted Chicken Thighs and Potatoes
- Dry the chicken thoroughly: Surface moisture encourages steaming, so pat the thighs dry before adding the seasoning mixture.
- Rotate the pan halfway: Turning the pan helps the chicken brown more evenly when an oven has warmer areas.
- Check both components: Test the chicken with a thermometer and pierce a potato with a knife, because either can finish first.
- Allow the chicken to rest: Five minutes gives the juices time to settle before the thighs are divided between servings.
Storage
I store leftover chicken and potatoes in an airtight container in the refrigerator for up to three days. I reheat them in a hot oven until the chicken is heated through and the potato edges regain some of their roasted texture.
What to Serve with Roasted Chicken Thighs and Potatoes
I like serving this hearty one-pan dinner with marinated tomatoes or Japanese cucumber salad for a fresh contrast. Homemade ciabatta bread is also useful for soaking up the lemon-garlic pan juices.
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Recipe
Roasted Chicken Thighs and Potatoes
Ingredients
- 1 kg bone-in, skin-on chicken thighs - 6 units
- 700 g Yukon Gold potatoes - peeled and cubed
- 60 ml extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 120 ml water - or low-sodium chicken broth
- 5 garlic cloves - minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons Italian seasoning
Instructions
- Preheat the oven to 200 °C.
- Pat 1 kg bone-in, skin-on chicken thighs dry with paper towels and place them in a large roasting pan.
- Add 700 g Yukon Gold potatoes, peeled and cubed, around the chicken. Spread the pieces as evenly as the pan allows.
- In a bowl, whisk together 60 ml extra virgin olive oil, 2 tablespoons fresh lemon juice, 120 ml water or chicken broth, 5 garlic cloves, minced, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and 1½ tablespoons Italian seasoning.
- Pour the mixture over the chicken and potatoes, then toss gently to coat. Arrange the chicken skin-side up with the potatoes surrounding it.
- Roast uncovered for 45-50 minutes, until the skin is crisp and golden, the potatoes are tender, and the thickest part of the chicken reaches at least 74 °C without touching the bone.
- Rest the chicken for 5 minutes. Spoon the roasted potatoes and pan juices around the chicken, then serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Shona says
This turned out great! The chicken skin was crispy and the potatoes were perfectly golden. I love how everything cooks in one pan, so easy and hardly any cleanup. Definitely making this again.