Baked chicken thighs with roasted potatoes, a delicious dish that’s super easy and quick to prepare; it all cooks together in 40 minutes. You can’t imagine how good this chicken is; instead of the usual drumsticks, I prefer to use thighs which are meatier, and to cook them quickly I have a trick, which I’ll reveal right away, you know I’m terrible at keeping secrets. To cook potatoes and thighs in the same time, about 40 minutes, do you know what I do? I cut the thighs in half, leaving the bone on one of the halves without needing to cut it, thus doubling the number of meat pieces, but most importantly, it cooks quickly and even better, well-cooked near the bone, and there’s no risk of having bloody or undercooked parts. I prepared the baked thighs with slightly spicy potatoes, but if you don’t like the taste of chili, you can skip it or replace it with sweet paprika, but I assure you even without pepper or chili they are really delicious. The portion is for two people, even though it could serve 4, but you can easily double it and cook on the oven tray at the same time, with parchment paper.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Chicken Thighs with Roasted Potatoes
- 4 thighs
- 1.32 lbs potatoes (to peel)
- Extra virgin olive oil
- 1 clove garlic
- to taste rosemary
- 1 leaf bay leaf
- ground dried chili
- to taste salt
- to taste dried oregano
Tools for Preparing Baked Chicken Thighs with Roasted Potatoes
- 1 Bowl
- 1 Baking tray
- 1 Peeler
- 1 Knife
Steps for Preparing Baked Chicken Thighs with Potatoes
Peel the potatoes, wash them, cut them into chunks and put them in a bowl full of water. Rinse and drain them, season them in the bowl with oil, salt, garlic, rosemary, dry oregano, and crushed dried chili. Adjust the amount of chili depending on whether you want the dish more or less spicy; if children are eating, avoid the chili or make some separately for them. You can bake 2 trays at the same time in a fan oven.
Prepare the chicken, keep the skin on the thighs; I love it nice and crispy, but if you don’t like it, feel free to remove it. If you keep it, clean it well, remove hairs and fluff, if necessary singe with a flame, even directly on the burner. Cut the cleaned thighs in half, without cutting the bone, but outlining it.
Add the chicken to the bowl as well. If necessary, add a little more oil, salt, and the bay leaf, I use dry, split in half. Give it a good mix.
Transfer the contents to a non-stick baking tray or lined with parchment paper. Bake for about 40 minutes in a preheated fan oven at 482°F. After the first 25 minutes, I lowered it to 428°F. As always, adjust according to your oven. Remove from the oven and enjoy our tender chicken thighs with an exceptional taste, slightly spicy mine, with crispy and delicious skin, not to mention the potatoes which, cooked with the chicken, have a fabulous taste. A great dish for lunch or family dinner, a Sunday classic, but not only.
It is recommended to serve it hot straight from the oven or keep it warm in the oven at a low temperature, so it doesn’t dry out too much. If any is left, it can be reheated in the oven, and can be stored in the fridge for one day, although I must say, reheated potatoes are not the best. The meat can be shredded, reheated in a pan with spices to fill a sandwich, or perfect for making a delicious chicken salad.
