If there’s one dish that brings endless comfort (and rave reviews) to my table, it’s roasted chicken and potatoes. The skin turns perfectly golden and crisp, the meat stays juicy, and those potatoes soak up every delicious drip for a dinner that truly feels like home. Whether you’re a seasoned home cook or just starting out, this dish’s hearty flavors and irresistible simplicity make it a recipe everyone needs to have in their back pocket.
Ingredients You’ll Need
This roasted chicken and potatoes recipe is all about the basics done exceptionally well. Every ingredient serves a purpose, infusing the dish with flavor, color, and that unbeatable aroma that fills your kitchen and beckons everyone to the table.
- Chicken Thighs: Opt for bone-in, skin-on thighs—these offer juicy meat and incredibly crispy skin for the ultimate bite.
- Baby Potatoes: Halved for speedy roasting, these little gems soak up all the savory pan juices and become extra flavorful.
- Olive Oil: Adds richness and helps the seasonings cling to both chicken and potatoes for even browning.
- Garlic Powder: Lends a gentle, mellow garlic flavor without overpowering the other seasonings.
- Paprika: Provides vibrant color and a subtle, smoky warmth that ties everything together.
- Dried Thyme: Earthy and aromatic, thyme gives that classic roasted flavor you crave.
- Dried Rosemary: Adds a piney, herbal note that pairs beautifully with both chicken and potatoes.
- Salt & Black Pepper: Essential for bringing all the flavors alive—don’t skimp here!
- Lemon Juice: A squeeze at the end brightens the whole dish and cuts through the richness.
- Chopped Fresh Parsley: Scatters on top for a burst of freshness and gorgeous color just before serving.
How to Make Roasted Chicken and Potatoes
Step 1: Prep the Oven and Your Ingredients
Start by preheating your oven to 400°F (200°C). This hearty temperature is key: it encourages the chicken skin to turn irresistibly crispy while giving the potatoes just enough time to cook through and brown beautifully. While the oven heats, halve your baby potatoes and pat those chicken thighs dry—it’s the secret to that golden crust.
Step 2: Season the Potatoes
In a large bowl, toss the potato halves with 1 tablespoon of olive oil and half of your dried herbs and spices. This step ensures every bite is packed with flavor, and the oil helps the seasonings stick as well as promotes caramelization. Once coated, spread the potatoes in a single layer across a spacious baking sheet.
Step 3: Prepare the Chicken Thighs
Take each chicken thigh and give it a little love by rubbing it with the remaining olive oil and seasonings. Be sure to get the seasoning underneath the skin where possible—it ups the flavor ante. Once they’re ready, nestle the chicken thighs on top of the potatoes, which lets all those savory drippings season the veg below.
Step 4: Roast to Golden Perfection
Slide the baking sheet into your preheated oven and let it work its magic for 40 to 45 minutes. The goal: deeply golden chicken with crispy skin and potatoes that are tender inside and gloriously golden on the edges. If you like your chicken skin extra crisp, broil for 2 or 3 minutes at the end—just keep a watchful eye!
Step 5: Add Brightness and Finish
Once out of the oven, give everything a generous drizzle of fresh lemon juice. The zesty tang wakes up the whole dish, cutting through the savory richness. Finish with a flurry of freshly chopped parsley for a beautiful burst of freshness and color. Serve your roasted chicken and potatoes hot—and prepare to see lots of smiles.
How to Serve Roasted Chicken and Potatoes
Garnishes
Don’t underestimate the power of a handful of chopped fresh parsley—it brings a pop of green and a clean, herbal note that balances the rich flavors. For a bit of extra flair, a sprinkling of lemon zest or even thinly sliced scallions will add color and lift the entire plate.
Side Dishes
If you want to stretch your roasted chicken and potatoes into a true feast, serve alongside a vibrant green salad, steamed green beans, or roasted carrots. A simple yogurt or herby sour cream sauce is a delightful dip for the potatoes, and crusty bread never goes amiss for mopping up those tasty pan juices.
Creative Ways to Present
Try plating the chicken thighs atop a bed of potatoes on a large platter for a dramatic, family-style centerpiece. Or stack individual servings in small cast iron skillets for rustic charm. If you’re entertaining, garnish each plate with microgreens and a lemon wedge for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature before transferring them to an airtight container. Roasted chicken and potatoes will keep well in the fridge for up to 4 days, making it perfect for easy lunches or busy weeknight dinners later in the week.
Freezing
If you’d like to freeze leftovers, wrap chicken and potatoes tightly (individually or together) and store in a freezer-safe container. They’ll keep for up to 3 months. When ready to enjoy, let them thaw overnight in the refrigerator for best results.
Reheating
For best flavor and texture, reheat roasted chicken and potatoes in a 350°F oven until warmed through and the skin re-crisps. A quick blast under the broiler revives any lost crispiness. Microwave reheating works too, but for ultimate texture, the oven is your best friend.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts cook a bit faster, so check them for doneness after about 30 to 35 minutes to avoid drying out. You may want to loosely cover the potatoes with foil if they need more time after removing the chicken.
What other vegetables work well with this recipe?
Feel free to add chunks of carrots or Brussels sprouts along with the baby potatoes. Root vegetables like parsnips or sweet potatoes are fantastic, too—they’ll all roast up beautifully alongside the chicken and soak up those savory juices.
How do I get extra crispy chicken skin?
For the crispest skin, make sure to dry the chicken thighs thoroughly before seasoning, and don’t overcrowd the pan. Placing the thighs skin-side up and broiling them for a few minutes at the end amps up the crunch.
Can I make this recipe ahead of time?
You can absolutely prep the potatoes and season the chicken a few hours ahead—just keep everything covered in the fridge until you’re ready to roast. For maximum flavor, let the chicken come to room temperature for about 20 minutes before baking.
Is this dish gluten-free?
Yes! Roasted chicken and potatoes is naturally gluten-free as written. Always double check your spice jars for possible additives, but the ingredients here keep things simple and safe for a gluten-free diet.
Final Thoughts
I hope you’re inspired to make roasted chicken and potatoes a staple at your table—it’s a recipe that rewards every cook, from the first-timer to the seasoned pro. Once you taste those crispy chicken thighs and golden potatoes, I have a feeling it’ll become a go-to comfort dish in your kitchen, too!
Print
Roasted Chicken and Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A simple and flavorful recipe for Roasted Chicken and Potatoes that makes for a delicious and satisfying meal. Tender chicken thighs with crispy skin roasted alongside seasoned baby potatoes, creating a hearty and comforting dish.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
For the Potatoes:
- 1 1/2 lbs baby potatoes (halved)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare potatoes: In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the garlic powder, paprika, thyme, rosemary, salt, and pepper. Place the potatoes in a single layer on a large baking sheet.
- Season chicken: Pat the chicken thighs dry and rub them with the remaining olive oil, garlic powder, paprika, thyme, rosemary, salt, and pepper.
- Roast: Arrange the chicken thighs on top of the potatoes. Roast in the preheated oven for 40 to 45 minutes until chicken is cooked through and potatoes are tender.
- Finish: Remove from the oven, drizzle with lemon juice, and garnish with chopped parsley before serving.
Notes
- For crispier chicken skin, broil for the last 2 to 3 minutes.
- You can substitute chicken drumsticks or breasts, adjusting the cook time as needed.
- Add carrots or Brussels sprouts for more veggies.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 470
- Sugar: 2g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 115mg
