Name: Easy Comfort Roast Chicken Thighs with Potatoes Recipe
Prep time: 15 min
Cook time: PT-491125H17M46S
Total time: PT-491125H17M46S
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 4 medium potatoes, cut into chunks; 4 cloves garlic, minced; 4 tablespoons unsalted butter, melted; 1 teaspoon salt; ½ teaspoon freshly ground black pepper

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Introduction

This easy comfort dinner features juicy, crispy chicken thighs baked alongside tender, golden potatoes. It’s a simple one-pan meal perfect for a cozy night in before the New Year that delivers hearty flavors with minimal effort.

A white plate holds a serving of roasted chicken thighs with golden crispy skin, placed on top of and among several small, halved roasted potatoes with a light browned, seasoned surface. The chicken pieces show a slight glaze and herbs sprinkled on top. The plate is set on a white marbled surface that is partly visible. In the background, a stack of white plates is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
4 medium potatoes, cut into chunks
4 cloves garlic, minced
4 tablespoons unsalted butter, melted
1 teaspoon salt
½ teaspoon freshly ground black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the chicken thighs skin-side up and spread the potato chunks around them evenly.
Step 2: Sprinkle salt and black pepper evenly over both the chicken and potatoes to season the dish thoroughly.
Step 3: In a small bowl, mix together the melted butter and minced garlic. Drizzle this garlic butter mixture evenly over the chicken and potatoes to add savory richness.
Step 4: Place the baking sheet in the oven and bake for 40-45 minutes, or until the chicken skin is crispy, the juices run clear, and the potatoes are tender and golden brown.
Step 5: Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your comforting one-pan dinner warm.

Tips & Variations

For extra flavor, add fresh herbs like rosemary or thyme before baking.
Swap potatoes with sweet potatoes for a slightly sweeter twist.
Use boneless chicken thighs to reduce cooking time by about 10 minutes.
Roast additional vegetables such as carrots or Brussels sprouts alongside the potatoes for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 350°F (175°C) for 10-15 minutes to keep the chicken skin crispy or microwave until heated through.

How to Serve

A white plate holds a serving of roasted chicken thighs with golden brown, crispy skin, arranged in the center. Around the chicken are small roasted baby potatoes, golden yellow with a slightly crispy edge and sprinkled with herbs. The plate is set on a white marbled surface, giving a clean and bright background. The dish looks warm and inviting, showing a mix of textures with juicy chicken and soft potatoes, all evenly cooked and seasoned. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken thighs instead?

Yes, you can use skinless thighs, but the chicken won’t get as crispy, and the dish may be less rich without the rendered fat from the skin.

How do I know when the chicken is fully cooked?

The chicken is done when the skin is golden and crispy, the juices run clear when pierced, and it reaches an internal temperature of 165°F (75°C).