Easy Chicken Thigh Recipes: Basic Oven Roasted Chicken Thighs With Potatoes


Looking for a chicken recipe with amazing, knock-your-socks-off flavor? While chicken breasts are incredibly versatile and tasty, it's hard to top the deep, rich flavor that chicken thighs offer to any recipe. Throw them in a baking dish on top of some sliced or diced potatoes with your favorites seasonings, and you have a cozy, hearty main dish. Serve it alongside a crisp salad for a complete meal that's easy enough for a weeknight, but delicious enough to savor any day of the week. Best of all, this basic recipe can be switched up several ways.


1. Preheat the oven to 425 degrees Fahrenheit. Prepare a 9-inch by 13-inch baking dish or roasting pan by spraying it with cooking spray or adding a drizzle of olive oil or melted butter.

2. Add the potatoes to the bottom of the prepared dish. Toss them with the olive oil, garlic, 2 tablespoons thyme, salt and pepper. Roast them for 10 minutes.

3. Place the chicken thighs on top of the potatoes. Sprinkle the remaining thyme over the thighs, and season them with salt and pepper.

4. Roast the chicken and potatoes for about 45 minutes or until the skin is crisp and golden, and the juices run clear when you piece one of the thighs. To be doubly sure that the chicken is done, insert an instant-read thermometer in the meatiest part of a thigh. It's done once the thermometer reads 165 F.

Variation 1: Lemony Greek Chicken Thighs

Start this version by marinating the chicken thighs in a mixture of olive oil, lemon juice, garlic and oregano for about two hours in the refrigerator. After placing the marinated chicken on top of the partially-cooked potatoes, add thick slices of lemon to the baking dish. Serve each chicken thigh with a lemon slice, which becomes juicy and lightly caramelized during the roasting process.

Variation 2: Apple Cider Glazed Chicken Thighs

Filled with seasonal flavor, this dish swaps sweet potatoes in place of red potatoes. Top the uncooked chicken with a simple glaze made by simmering 2/3 cup apple cider with 2 tablespoons honey and 1 tablespoon Dijon. When the mixture comes to a boil, stir in 1 tablespoon of butter before pouring it over the chicken.


  • 2 pounds bone-in, skin-on chicken thighs
  • 6 medium red potatoes, sliced or diced into 1-inch pieces
  • 2 teaspoons minced garlic
  • 1/4 cup extra virgin olive oil
  • 4 tablespoons fresh thyme
  • Salt and pepper to taste