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Baked Chicken Potatoes

Golden, crispy potatoes nestled alongside perfectly seasoned chicken thighs in a comforting one-pan wonder
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 2 pounds baby potatoes, halved
  • 3 tablespoons olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice

Method
 

  1. Preheat your oven to 425°F. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin releases easily and turns golden brown. Flip and sear another 3 minutes. Transfer chicken to a plate.
  3. In the same pan with the chicken drippings, toss halved potatoes with remaining olive oil, minced garlic, rosemary, thyme, and paprika. Season with salt and pepper, then arrange in a single layer.
  4. Nestle the seared chicken thighs on top of the seasoned potatoes, skin-side up. Pour chicken broth and lemon juice around the edges, avoiding pouring directly on the chicken skin.
  5. Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F and potatoes pierce easily with a fork.

Notes

Pat chicken thighs completely dry for crispy skin. Don't skip searing the chicken first. Avoid overcrowding the pan and don't cover during baking to prevent steaming. Refrigerate leftovers up to 3 days. Reheat in 350°F oven for 15 minutes to restore crispiness. Can prep ahead up to 24 hours - add 5-10 minutes to cooking time if starting from cold.