1 . Can I Use Boneless Chicken Instead of Bone-In?

Yes! Boneless chicken cooks faster, but it can dry out more easily. Adjust cooking times accordingly—about 25 minutes in the oven should be enough.

2 . What Are the Best Potatoes for This Recipe?

Russet potatoes get crispy on the outside and soft inside, while Yukon Golds are naturally creamy. Either works great, depending on your preference.

3 . How Can I Make This Recipe Healthier?

For a lighter version, use skinless chicken breasts , cut down on butter, and swap white potatoes for sweet potatoes (they’re packed with vitamins!).

4 . Can I Cook This Recipe in an Air Fryer?

Absolutely! Cook the chicken at 375°F (190°C) for 20-25 minutes , flipping halfway. The potatoes will need about 15-20 minutes in the air fryer.

5 . What Herbs Work Best with Chicken and Potatoes?

Rosemary, thyme, oregano, and parsley are all fantastic choices that enhance the flavor.

The Best Chicken and Potatoes Recipe for a Hearty Meal

Description

This Best Chicken and Potatoes Recipe is a simple, hearty, and flavorful dish that brings together juicy, seasoned chicken with crispy, golden potatoes, all roasted to perfection in one pan. Infused with garlic, herbs, and buttery goodness, this dish is easy to prepare, requires minimal cleanup, and is perfect for a weeknight dinner or family meal. Serve it with a fresh salad or roasted veggies for a complete and satisfying meal!

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or boneless thighs/breasts)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme or Italian seasoning
½ teaspoon red pepper flakes (optional, for a slight kick)

For the Potatoes:

1 ½ lbs baby potatoes, halved (or russet potatoes, diced)
2 tablespoons butter, melted
1 tablespoon olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon Parmesan cheese (optional, for extra flavor)

For Garnish:

1 tablespoon chopped fresh parsley
Lemon wedges (optional, for serving)

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Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C).
Lightly grease a large baking sheet or oven-safe skillet.

2. Season the Chicken

In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, thyme, and red pepper flakes.
Pat the chicken dry and rub it with olive oil and the seasoning mixture.

3. Prepare the Potatoes

In a bowl, toss the halved baby potatoes with melted butter, olive oil, garlic, salt, pepper, oregano, and paprika.
Spread them evenly on the prepared baking sheet.

4. Bake the Chicken & Potatoes

Place the seasoned chicken thighs on top of the potatoes.
Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
For extra crispy skin, broil for the last 3-5 minutes.

5. Serve & Garnish

Sprinkle with fresh parsley and Parmesan cheese (if using).
Serve with lemon wedges for extra brightness.

Notes

For extra crispy potatoes, spread them out evenly so they don’t overlap.
Substitutions: Use sweet potatoes instead of regular potatoes for a slightly sweeter taste.
Make it creamy: Add a drizzle of garlic butter or a sprinkle of cheese before serving.
Storage: Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or air fryer for crispiness.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner, Main Course
Method: Roasting
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 Chicken Thigh + Potatoes
Calories: 450
Sugar: 2g
Sodium: 550mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 115mg