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Crispy chicken thighs and golden brown potatoes are cooked together in one pan for an easy and delicious meal.

Ultimate Crispy Chicken and Potatoes

This one-pan recipe delivers juicy, flavorful chicken thighs with perfectly roasted potatoes, all infused with herbs and garlic. It's a simple, comforting meal that's perfect for busy weeknights and guaranteed to impress.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs
  • 2 pounds Yukon gold or red potatoes, cut into 1-inch chunks
  • 1/4 cup olive oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried
  • 2 tablespoons fresh thyme, chopped or 2 teaspoons dried
  • 1 lemon, cut into wedges
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • Optional: Red pepper flakes, for a little kick

Equipment

  • Large bowl
  • cutting board
  • knife
  • Rimmed baking sheet
  • small bowl
  • paper towels
  • measuring cups and spoons
  • Meat Thermometer
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, salt, pepper, and half of the minced garlic. Make sure the potatoes are evenly coated.
  3. Spread the potatoes in a single layer on a large rimmed baking sheet.
  4. Pat the chicken thighs dry with paper towels.
  5. In a small bowl, combine the remaining minced garlic, rosemary, thyme, salt, and pepper.
  6. Rub this mixture all over the chicken thighs, making sure to get under the skin as well.
  7. Arrange the chicken thighs on top of the potatoes, skin-side up.
  8. Drizzle the chicken with the remaining olive oil.
  9. Roast in the preheated oven for 45-55 minutes, or until the chicken is cooked through and the skin is golden brown and crispy, and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
  10. Let the chicken and potatoes rest for 5-10 minutes before serving.
  11. Serve with lemon wedges.

Notes

For extra crispy chicken skin, ensure the chicken is very dry before roasting. Pat it down thoroughly with paper towels. Don't overcrowd the pan; use two baking sheets if necessary to ensure even roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. Consider adding other vegetables like onions or carrots to the pan for a more complete meal. For a richer flavor, baste the chicken with pan juices during cooking.