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Roasted Chicken Thighs and Potatoes
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5 from 1 vote

Roasted Chicken Thighs and Potatoes

Crispy Chicken Thighs Oven Roasted with Herbed Side Potatoes
Prep Time15 mins
Cook Time16 mins
Course: Entree
Cuisine: American
Keyword: chicken thighs
Servings: 4 Servings


  • 4 Chicken thighs with bone and skin
  • 2 potatoes large
  • 2 tablespoons olive oil
  • 3 tablespoons rosemary chopped, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper or to taste


  • Salt thighs and refrigerate for 1 hours to overnight (if you have time). If not, don't worry about it.
  • Take chicken out of fridge a half hour before roasting, while oven is preheating to 425 degrees F (218 C.)
  • Peel and cut potatoes in wedges. Toss with olive oil, and season with salt, pepper.
  • I've made one batch in large cast iron pan, but I've also made it on a sheet pan. If you need to double recipe, use a sheet pan.
  • Arrange chicken and potatoes in pan. Reserve some rosemary for after baking, If you don't have access to rosemary, I love herbs de Provence in this recipe, Sprinkle with two tablespoons of rosemary.
  • Use the upper rack of oven one up from middle. Roast for 50 minutes or until the internal temp. of chicken thigh is 165 F. (74 C.)


Serving: -39g