Oven Baked Chicken Thighs and Potatoes
A comforting dish of juicy chicken thighs and perfectly roasted potatoes, making for a satisfying home-cooked meal.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in, skin-on thighs recommended for best flavor.
- 4 medium potatoes, cut into wedges Yukon gold or russet potatoes work well.
- 2 tablespoons olive oil Extra virgin olive oil enhances flavor.
- 1 teaspoon garlic powder Alternatively, fresh garlic can be used.
- 1 teaspoon paprika Feel free to use smoked paprika for added flavor.
- Salt and pepper to taste Salt and pepper Season generously.
- Fresh herbs optional for garnish Parsley or cilantro adds freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs and potato wedges with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the chicken and potato mixture in a single layer on a baking sheet, placing the chicken skin side up.
Cooking
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender.
- Allow to cool for a couple of minutes before serving, garnishing with fresh herbs if desired.
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Notes
This recipe is versatile; feel free to add other vegetables like carrots or bell peppers, or adjust seasonings to suit your taste. Leftovers can be stored in airtight containers for up to 3-4 days in the refrigerator.