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Baked Chicken Thighs with Baby Potatoes
This delicious Chicken Thighs with Potatoes recipe is hearty, comforting, and loaded with flavor. A super easy one-pan meal, it only takes 10 minutes to prep, and the rest is hands-off. It’s perfect for busy weeknights and is sure to become a new family favorite!
Prep
10 min
Cook
1h
Total
1h 10m
Serves
6
Instructions
- 01
Preheat oven to 400°F. Dry the chicken thighs and potatoes with a paper towel and place on a 9x13 oven-safe casserole/baking dish.
- 02
In a small bowl, mix olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper. Mix well to combine.
- 03
Drizzle the marinade over the chicken in the baking dish.
- 04
Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce. Position the potatoes around or between the chicken, making sure not to place them on top. If you put the potatoes on top, the chicken skin may steam and become soggy, instead of being crispy.
- 05
Bake uncovered for 50-60 minutes until the potatoes are fork tender and the chicken is cooked through.
- 06
Broil for an additional 3-5 minutes to achieve an even crispier chicken skin with a golden-brown color.
- 07
Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.
Nutrition
per serving · 1 /6
- Calories
- 295
- Protein
- 20g
- Carbs
- 18g
- Fat
- 15g
- Fiber
- 2g
- Sugar
- 2g
- Sat. fat
- 3g
- Sodium
- 173mg
- Cholesterol
- 102mg
Variations & swaps
Recipe Variations
- Lemon: If you love fresh lemon as much as I do, you’ll definitely want to try this dish with a lemon marinade. Swap the balsamic vinegar for fresh lemon juice and add your favorite fresh herbs and top wit lemon zest.
- Spicy: I recommend mixing in Italian seasoning, red pepper flakes or cayenne pepper to the marinade.
- Cheesy: I like to add a sprinkle of parmesan cheese just before I put it under the broiler to create a golden crust on top.
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