One Pan Roasted Chicken Thighs and Potatoes

This one pan roasted chicken thighs and potatoes is an easy oven dinner with crispy chicken skin and golden roasted potatoes. Roasted with garlic, lemon, olive oil, and Italian seasoning, it is a simple and flavorful meal perfect for any night of the week.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 45

Total Time 55

Ingredients

▢ 6 bone-in, skin-on chicken thighs
▢ 700 g Yukon Gold potatoes peeled and cubed
▢ 60 ml extra virgin olive oil
▢ 2 tablespoon fresh lemon juice
▢ 120 ml water or chicken broth
▢ 5 garlic cloves minced
▢ 1½ teaspoon salt
▢ ½ teaspoon freshly ground black pepper
▢ 1½ tablespoon Italian seasoning

Instructions

Preheat the oven to 425°F / 220°C (400°F convection / 200°C fan).
Pat 6 bone-in, skin-on chicken thighs dry with paper towels and place them in a large roasting pan.
Add 700 g (1½ lb) Yukon Gold potatoes, peeled and cubed, spreading them evenly around the chicken.
In a bowl, whisk together ¼ cup (60 ml) extra virgin olive oil, 2 tablespoon lemon juice, ½ cup (120 ml) water or chicken broth, 5 minced garlic cloves, 1½ teaspoon salt, ½ teaspoon freshly ground black pepper, and 1½ tablespoon Italian seasoning.
Pour the mixture evenly over the chicken and potatoes. Gently toss everything to coat, then arrange the chicken skin-side up on top of the potatoes.
Roast uncovered for 45–50 minutes, or until the chicken skin is crispy and the potatoes are golden and tender.
Let the chicken rest for 5 minutes before serving, then spoon some of the roasted potatoes and pan juices over the chicken.

Notes

Dry the Chicken Well: I like to pat the chicken thighs very dry before seasoning. Removing excess moisture helps the skin roast up crispy instead of steaming.

Use Yukon Gold Potatoes: I prefer Yukon Gold potatoes because they roast beautifully and stay creamy inside while turning golden on the edges.

Spread the Potatoes Evenly: Try to keep the potatoes in a single layer so they roast properly and develop golden edges.

Rest Before Serving: Letting the chicken rest for a few minutes helps keep the meat juicy and allows the pan juices to settle.

Nutrition