One of my favorite dinner recipes to make when the weather starts to turn cool is this Roasted Chicken Thighs & Potatoes recipe. Crispy on the outside, tender on the inside, juicy chicken thighs baked to perfection alongside red skin potatoes.
It is an easy, healthy dinner recipe that is specifically designed for two people. However, because it is an easy baking recipe, you can certainly adjust the amount to make enough for 4 servings or decrease the amount for those cooking for one.
However I also love this recipe because it is a one dish meal. Simply add everything to the baking dish, add the seasonings and put it in the oven.
In less than an hour you will have a complete dinner that is made and ready to eat. And at the end of the night, there is only one baking dish to clean.
To me that is a win-win situation. A delicious dinner and only one pan to clean! It doesn’t get much better than that!
Other Reasons You Will Love This Recipe
I mentioned that this dinner is made entirely in one baking pan. However, there are several other reasons why you will love making this Roasted Chicken Thighs & Potatoes dinner for two.
- Budget friendly – Chicken thighs are one of the most inexpensive cuts of meat that you can purchase. I will purchase a family pack (which per pound costs even less than when buying smaller packs) and portion out the chicken thighs to make Honey Mustard Chicken Thighs later in the week. Or I will freeze the extra thighs in a Food Saver bag and put them in the freezer for use later in the month or year.
- Easy to prepare – Even if you have very little experience in the kitchen, you can easily master this recipe. That is because all you need to do is cut the vegetables, add the chicken and then add the seasoning. Put the baking dish in the oven and use an Instant Read Digital Thermometer to let you know when the meat is done. It is that easy!
- Healthy meal – When it comes to dinner meals it doesn’t get much healthier than chicken and vegetables. Although chicken thighs contain more fat than the leaner chicken breasts, they are still considered a healthy protein. And of course the added vegetables add good nutritional values as well.
- Full of Great Flavor – Chicken thighs have great flavor on their own. However with a touch of garlic and a few added seasonings you will take this dish to a whole new level of flavor.
What Type of Chicken To Use
Bone in, Skin On Chicken Thighs – If you are looking for maximum flavor use bone in, skin on chicken thighs. As the chicken roasts the bone helps to keep the meat moist and juicy. And the skin will crisp up nicely and becomes golden brown in color to give you that added crunch.
Bone In, Skinless Chicken Thighs – If you typically peel the skin off of the chicken before eating it, opt for chicken thighs that still have the bone but the skin has been removed. The bone will still make the meat juicy, and the meat will gain great flavor from the seasonings.
Boneless, Skinless Chicken Thighs – You can use boneless, skinless chicken thighs in this roasted chicken and potatoes recipe, however the baking process will need to be adjusted. This is because boneless, skinless chicken thighs require less time to cook than bone in chicken thighs.
Therefore, allow your potatoes to cook for 25 minutes, then add the chicken to the baking dish. Continue to cook until the potatoes are fork tender and the meat reaches an internal temperature of 165°F.
Boneless, Skinless Chicken Breasts – Yes, you can use boneless, skinless chicken breasts in this recipe. However, if you do you will need to pay close attention to the chicken as it bakes.
Bake Time For Boneless, Skinless Chicken Breasts
Because chicken breasts are much leaner than chicken thighs they require less time to bake. Therefore, add them to the baking pan after the potatoes have been roasting for 30 minutes.
Then let them bake for 15-18 minutes (time may need to be adjusted based on the thickness of the chicken breasts) or until the internal temperature reaches 165°F at the center of the thickest section when checked with an instant read digital thermometer.
Bake Time For Roasted Chicken Thighs & Potatoes
When making the recipe as written it will take approximately 45-55 minutes for the chicken thighs to cook and for the potatoes to be fork tender. Although chicken is safe to eat once it reaches an internal temperature of 165°F, I let chicken that has the bone in/skin on roast slightly longer.
To get fall off the bone meat that is super tender and juicy let the chicken cook until it reaches 180°F. When cooked at this temperature the meat can easily be pulled off the bone without much effort at all.
However, if you choose to use boneless chicken breast, it is crucial that you remove the meat from the oven when it reaches 165°F. Otherwise the meat will be dry and tough.
In fact, I recommend removing the chicken breasts once they reach 160°F at the thickest section. Then as the chicken rests outside of the oven the meat will continue to rise to the safe eating temperature without the chance of it overcooking.
Roasted Chicken Thighs & Potatoes Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 3-4 chicken thighs, bone in and skin on
- 2 large red potatoes, cut into 1 – 2 inch cubes
- 6 baby carrots, cut into half
- 1/2 large onion, cut into large chunks
- 1 garlic clove, sliced thinly
- 1/2 Tbsp. olive oil extra virgin
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 tsp. Kosher salt
- 1/8 tsp. fresh ground black pepper, more to taste
- 1 bay leaf
INSTRUCTIONS
Preheat oven to 450°F (230°C) and spray a 9 x 11 baking dish with non-stick cooking spray.
Place the chicken, potatoes, carrots, onions and garlic inside the baking dish. Drizzle the top with olive oil. Set aside.
In a small bowl add the rosemary, oregano, basil, salt and pepper and mix to combine. Sprinkle the spices over top of the chicken and vegetables. Add the bay leaf and use your hands to toss and coat.
Place the dish in the preheated oven and bake for 45-55 minutes. The chicken is done when a instant read digital thermometer inserted in the center reaches 180°F. Be sure that the potatoes are fork tender before removing the baking dish from the oven.
Remove the pan from the oven and let the meat rest for 5 minutes before serving.
Enjoy! Mary
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Roasted Chicken Thighs & Red Skin Potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
Juicy and fall off the bone chicken thighs roasted with potatoes, carrots and onions for a healthy, inexpensive meal that is full of flavor.
Ingredients
- 3-4 chicken thighs, bone in and skin on
- 2 large red potatoes, cut into 1 - 2 inch cubes
- 6 baby carrots, cut into half
- 1/2 large onion, cut into large chunks
- 1 garlic clove, sliced thinly
- 1/2 Tbsp. olive oil extra virgin
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/4 tsp. Kosher salt
- 1/8 tsp. fresh ground black pepper, more to taste
- 1 bay leaf
Instructions
- Preheat oven to 450°F (230°C) and spray a 9 x 11 inch baking dish with non-stick cooking spray.
- Place the chicken, potatoes, carrots, onions and garlic inside the baking dish. Drizzle the top with olive oil. Set aside.
- In a small bowl add the rosemary, oregano, basil, salt and pepper and mix to combine. Sprinkle the spices over top of the chicken and vegetables. Add the bay leaf to the pan and use your hands to toss everything until well coated.
- Place the dish in the preheated oven and bake for 45-55 minutes. The chicken is done when a instant read digital thermometer inserted in the center reaches 180°F. Be sure that the potatoes are fork tender before removing the baking dish from the oven.
- Remove the pan from the oven and let the meat rest for 5 minutes before serving.
Notes
- Feel free to add other root vegetables to the baking sheet alongside the potatoes and carrots.
- Although the chicken thighs are safe to eat once the reach an internal temperature of 165°F, it is best to let them cook until they reach 180°F so that they are fall off the bone tender.
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 3
Amount Per ServingCalories 676Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 222mgSodium 459mgCarbohydrates 63gFiber 6gSugar 6gProtein 48g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.
