Easy One Dish Chicken Thighs with Potatoes for Hearty Dinners
This comforting and straightforward recipe features succulent chicken thighs roasted alongside tender potatoes, creating a complete and satisfying meal. Infused with savory herbs and spices, the dish offers a harmonious blend of flavors in every bite. It's the epitome of fuss-free cooking, delivering maximum taste with minimal effort.
Equipment
- Large Baking Sheet (13x18 inch)
- Large Mixing Bowl
- Cutting board
- Chef's knife
- Garlic press (optional)
- Meat Thermometer
- Measuring spoons
- Measuring cups
- Parchment Paper (optional, for easy cleanup)
Ingredients
- 4 bone-in, skin-on chicken thighs (about 6-8 ounces each)
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth (optional)
- 1 lemon, cut into wedges (optional, for serving)
Instructions
- Step 1: Prepare the Oven and Baking Sheet: Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Prepare the Vegetables: In a large bowl, toss the potatoes and onion wedges with 1 tablespoon of olive oil, salt, and pepper. Ensure the vegetables are evenly coated.
- Step 3: Season the Chicken: Pat the chicken thighs dry with paper towels. In a separate bowl, or directly on the baking sheet, rub the chicken thighs with the remaining 1 tablespoon of olive oil, minced garlic, rosemary, and thyme. Season generously with salt and pepper.
- Step 4: Arrange on Baking Sheet: Spread the potatoes and onions in a single layer on the prepared baking sheet. Place the chicken thighs on top of the potatoes and onions, spacing them evenly.
- Step 5: Bake: Bake in the preheated oven for 40-45 minutes, or until the chicken thighs are cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 175-180F (80-82C). If the vegetables start to brown too quickly, loosely tent the baking sheet with foil for the last 15 minutes of cooking.
- Step 6: Rest and Serve: Remove the baking sheet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken. Serve hot, with lemon wedges for squeezing over, if desired. Optional Tips: For extra flavor, add a splash of chicken broth to the baking sheet during the last 15 minutes of cooking to create a light pan sauce. Other herbs, such as oregano or sage, can be substituted for rosemary and thyme. Consider adding other vegetables like carrots or bell peppers for additional nutritional value. For crispier potatoes, parboil them for 5 minutes before roasting.
Notes
Variations
The versatility of “Easy one dish chicken thighs with potatoes” invites a wide range of adaptations to suit individual preferences and dietary requirements. This adaptability makes it a consistently appealing choice for diverse palates.
- Ingredient Swaps: Other root vegetables such as sweet potatoes, parsnips, or carrots can be substituted for or added to the potatoes. Different herbs, such as oregano, sage, or marjoram, can be used in place of rosemary and thyme. Alternative protein sources, such as sausages (chorizo or Italian) can be incorporated for a different flavor profile.
- Regional Twists: Incorporating Mediterranean flavors is achieved by adding olives, feta cheese, and sun-dried tomatoes. A Spanish flair is introduced with smoked paprika and a drizzle of sherry vinegar after cooking. For a touch of Asian influence, a marinade incorporating soy sauce, ginger, and garlic is suggested.
- Dietary Adjustments: For a lower-carb version, cauliflower florets can be substituted for some or all of the potatoes. To make the dish dairy-free, ensure that no butter or dairy-based ingredients are used in any marinades or added toppings. To accommodate gluten sensitivities, ensure that all spices and herbs are gluten-free and that no breadcrumbs or gluten-containing thickeners are used.
Serving Suggestions
“Easy one dish chicken thighs with potatoes” is an excellent choice for a variety of occasions. It is well-suited for weeknight dinners due to its simplicity and minimal cleanup. The dish is also appropriate for casual weekend gatherings, offering a comforting and satisfying meal. The roasted chicken and potatoes pair well with a simple green salad, steamed green beans, or roasted asparagus. A dollop of plain yogurt or a drizzle of balsamic glaze can provide a finishing touch, adding a layer of flavor and visual appeal. Lemon wedges are often served alongside to brighten the dish.
Storage Tips
Proper storage is essential to maintain the freshness and quality of leftover “Easy one dish chicken thighs with potatoes.” Leftovers should be cooled to room temperature before being transferred to an airtight container. Refrigerated, the dish remains palatable for up to 3-4 days. For longer storage, freezing is an option. When freezing, ensure that the chicken and potatoes are completely cooled before placing them in a freezer-safe container or bag. Properly frozen, the dish can be stored for up to 2-3 months. When ready to consume, thaw the frozen leftovers in the refrigerator overnight before reheating. Reheating can be accomplished in the oven at 350F (175C) or in a microwave, ensuring the chicken reaches an internal temperature of 165F (74C).
Frequently Asked Questions
- Question 1: Can the chicken be marinated ahead of time?
Yes, marinating the chicken for at least 30 minutes, or up to overnight, enhances the flavor. - Question 2: Can other vegetables be added to the dish?
Certainly, other vegetables like carrots, bell peppers, or broccoli can be added to the baking sheet alongside the potatoes. - Question 3: How can I ensure the chicken skin is extra crispy?
Pat the chicken thighs dry before seasoning, and consider broiling the dish for the last few minutes of cooking, watching carefully to prevent burning. - Question 4: Is it possible to use frozen potatoes?
Frozen potatoes can be used, but it is recommended to thaw them partially before roasting to ensure even cooking and crisping.