Garlic Herb Baked Chicken Thighs and Potatoes
Transform your weeknight dinners with this foolproof baked chicken thighs and potatoes recipe that delivers restaurant-quality results with minimal effort.
Ingredients
For the Chicken
- 8 pieces bone-in, skin-on chicken thighs (2.5-3 lbs total) Premium quality with even skin coverage for optimal crisping
- 2 tablespoons olive oil Extra virgin for deeper flavor
- 1 tablespoon kosher salt Diamond Crystal preferred for even distribution
- 1 teaspoon freshly ground black pepper Pre-ground loses potency within 6 months
- 2 teaspoons garlic powder Not garlic salt; powder integrates better
- 1 teaspoon dried thyme Mediterranean thyme for aromatic profile
- 1 teaspoon dried rosemary, crushed Crushing releases essential oils for maximum impact
- 1/2 teaspoon smoked paprika Adds subtle smokiness
For the Potatoes
- 2 pounds Yukon Gold potatoes, cut into 1.5-inch chunks Perfect starch balance for creamy interior
- 3 tablespoons olive oil Same quality as chicken preparation for flavor
- 1 teaspoon kosher salt Adjust based on potato size and preference
- 1/2 teaspoon garlic powder Complements fresh garlic
- 4 cloves fresh garlic, minced Provides aromatic foundation
- 2 tablespoons fresh parsley, chopped Reserve half for garnish
- 1 piece lemon, cut into wedges Both for cooking and serving presentation
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and position the rack in the center position.
- Pat chicken thighs dry with paper towels and season with olive oil, kosher salt, black pepper, garlic powder, thyme, rosemary, and smoked paprika.
- Add chicken thighs to the seasoning mixture and massage the seasonings into both sides for even coverage.
- Wash and cut Yukon Gold potatoes into uniform 1.5-inch chunks.
- Drizzle the potatoes with olive oil, kosher salt, garlic powder, and minced fresh garlic, then toss thoroughly to coat.
Cooking
- Arrange seasoned chicken thighs skin-side up on one half of the prepared sheet pan and potatoes on the other half.
- Place the sheet pan in your preheated oven and set a timer for 25 minutes.
- After 25 minutes, assess the chicken and potatoes, flipping the potatoes if needed.
- Continue cooking for an additional 20-25 minutes until the chicken reaches 165°F (74°C) and potatoes are golden brown.
Serving
- Let the dish rest for 5-7 minutes before serving. Sprinkle fresh parsley over the dish and arrange lemon wedges around.
Notes
Season chicken up to 24 hours in advance for enhanced flavor. Serve over greens or with a salad for added volume.