Ingredients I use
- 6 bone-in, skin-on chicken thighs (about 1.8 lb / 800 g)
- 1.5 lb (700 g) baby potatoes, halved
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, cut into small pieces
- 4–5 garlic cloves, minced
- 1.5 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1.5 teaspoons dried Italian seasoning or mixed herbs (thyme, oregano, rosemary)
- 1 teaspoon smoked or sweet paprika (for color on the chicken)
- 1/2 cup chicken stock or broth
- 1–2 tablespoons lemon juice or white wine (optional, for brightness)
- Fresh thyme or parsley, chopped, to garnish
I stick with bone-in, skin-on thighs because they stay juicy and give me that crispy top plus extra flavor in the drippings. Small waxy potatoes (baby gold or red) hold their shape and get creamy in the center, which works especially well in one-pan roasts like this.
How I make Chicken and Potato Bake
I preheat and prepare the pan
I preheat my oven to 400°F (200°C). I lightly grease a large baking dish or ovenproof skillet with about 1 tablespoon of olive oil, just enough to film the bottom so nothing sticks and the potatoes can start browning as soon as they hit the heat.
I season the chicken
I pat the chicken thighs very dry with paper towels; this is key for getting crisp skin instead of steaming. In a bowl or directly on a tray, I season them all over with about 1 teaspoon kosher salt, the black pepper, paprika, and half of the dried herbs. I drizzle on 1 tablespoon olive oil and rub everything in so the seasoning coats the thighs evenly and sticks to the skin.
I toss the potatoes
In a separate bowl, I toss the halved baby potatoes with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, the rest of the dried herbs, and about half of the minced garlic. I stir until the potatoes are well coated; the oil helps them brown and the garlic and herbs flavor them all the way through.
I arrange everything in the pan
I spread the seasoned potatoes in an even layer in the prepared baking dish or skillet. Then I nestle the chicken thighs, skin-side up, on top of the potatoes, leaving a bit of space between each piece so the skin has room to crisp. I scatter the remaining minced garlic and the small pieces of butter around the potatoes and between the chicken thighs, aiming for even coverage so the butter melts into the pan juices.
I pour the chicken stock and lemon juice or white wine (if I’m using it) around the edges of the pan and over the potatoes, trying not to pour directly on the chicken skin so it can brown instead of steaming. The liquid should come partway up the potatoes, not completely submerge them.
I bake and (optionally) broil
I transfer the dish to the preheated oven and bake for about 35–45 minutes. I start checking around 35 minutes, looking for potatoes that are tender when pierced with a fork and chicken that reaches at least 165°F (74°C) in the thickest part, not touching the bone. If the pan looks dry at any point, I carefully splash in a bit more stock or water so the potatoes stay moist and I still have pan juices.
For deeper color and extra-crisp skin, I sometimes switch the oven to broil for the last 3–5 minutes of cooking, watching closely so the skin doesn’t burn.
I rest, garnish, and serve
When everything is cooked through, I pull the pan from the oven and let it rest for 5–10 minutes so the juices settle and the potatoes finish absorbing some of the liquid. I spoon some of the garlicky, buttery pan juices over the chicken and potatoes. Then I sprinkle chopped fresh thyme or parsley over the top. I bring the whole pan to the table and serve straight from it, making sure everyone gets a mix of chicken, potatoes, and plenty of sauce.
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