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Today, I’m sharing one of my all-time favourite recipes that’s not only incredibly easy to make but also bursting with flavor: Roasted Chicken Thighs and Potatoes. This dish is a staple in my kitchen because it requires minimal ingredients and effort, yet delivers maximum satisfaction with every bite.
Table of Contents
Ingredients for Roasted Chicken Thighs and Potatoes
- Chicken Thighs: Juicy and flavorful, chicken thighs are seasoned with olive oil, paprika powder, salt, and pepper for a crispy, seasoned exterior.
- Potatoes: Left in their skins for added flavor and texture, potatoes become tender and golden when roasted alongside the chicken.
- Vegetables (Onions, Carrots, Zucchini, Garlic): A colorful mix of onions, carrots, zucchini, and garlic adds sweetness, earthiness, and aroma to the dish.
- Seasonings: Paprika powder, salt, pepper, Italian herbs, grated lemon peel, chili flakes, sugar, white wine, and olive oil create a flavorful sauce that ties everything together beautifully.
How to make Roasted Chicken Thighs and Potatoes
- Preheat the Oven: Start by preheating your oven to 220°C (425°F). This ensures that your chicken and veggies cook evenly and develop that beautiful roasted flavor.
- Prepare the Vegetables: Wash your potatoes thoroughly and leave them in their skins for extra flavor. Peel the carrots and onions, then cut them into chunks. Slice the zucchini and separate the cloves of garlic, leaving them unpeeled.
- Make the Sauce: In a bowl, mix together the sieved tomatoes, white wine, olive oil, Italian herbs, grated lemon peel, chili flakes, sugar, paprika powder, salt, and pepper. This sauce is the secret ingredient that brings all the flavors together.
- Coat the Vegetables: Place your prepared vegetables in a large roasting pan. Pour the sauce over them and toss everything together until the veggies are evenly coated. This step ensures that each bite is packed with deliciousness.
- Prepare the Chicken Thighs: In a separate bowl, season the chicken thighs with olive oil, paprika powder, salt, and pepper. Massage the seasonings into the chicken to ensure they’re fully coated and flavorful.
- Combine Chicken with Vegetables: Arrange the seasoned chicken thighs on top of the vegetables in the roasting pan. This allows the juices from the chicken to mingle with the veggies as they cook, adding even more depth of flavor.
- Roast to Perfection: Place the roasting pan in the preheated oven and let everything roast for 40-50 minutes, or until the chicken is cooked through and the vegetables are tender. Keep an eye on it to prevent any burning or overcooking.
- Serve and Enjoy: Once everything is beautifully roasted and fragrant, remove the pan from the oven and serve your masterpiece hot. Garnish with fresh herbs like parsley or thyme for an extra pop of flavor.
Tips and Tricks:
- Feel free to customize the vegetables based on what you have on hand or your personal preferences.
- Don’t be afraid to get creative with the seasoning for the chicken. Add some garlic powder, onion powder, or your favorite herbs for a unique twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Serve Suggestions:
- Serve the roasted chicken thighs and vegetables with a side of crusty bread or a simple green salad for a complete meal.
- Pair it with a glass of white wine or a refreshing lemonade for a delightful dining experience.
- You can also serve it with a dollop of sour cream or Greek yogurt on the side for added creaminess and tanginess.
Storage and Reheating:
Storage:
- Once cooked, allow the roasted chicken thighs and potatoes to cool completely before storing.
- Transfer any leftovers to airtight containers or resealable bags.
- Properly stored, they can be refrigerated for up to 3-4 days.
Reheating:
When ready to enjoy, there are a few ways to reheat your leftovers:
- Oven: For best results, reheat in the oven to help retain moisture and crispness. Preheat your oven to 350°F (175°C). Place the chicken thighs and potatoes on a baking sheet and cover with foil to prevent drying out. Reheat for about 15-20 minutes, or until heated through.
- Microwave: If you’re short on time, you can reheat individual portions in the microwave. Place the leftovers in a microwave-safe dish and cover with a microwave-safe lid or microwave-safe plastic wrap. Reheat on high power for 1-2 minutes, or until heated through, stirring halfway through if necessary.
- Stovetop: Heat a skillet over medium heat and add a bit of oil or butter. Add the chicken thighs and potatoes to the skillet and cook until heated through, stirring occasionally to ensure even heating.
Tip: To prevent the chicken from drying out during reheating, you can add a splash of chicken broth or water to the dish before reheating.
FAQs (Frequently Asked Questions)
Can I use chicken breasts instead of chicken thighs?
While chicken thighs are preferred for their juiciness and flavor, you can certainly use chicken breasts if you prefer. Just keep in mind that chicken breasts may cook faster than thighs, so adjust the cooking time accordingly to prevent them from drying out.
I don’t have white wine. Can I substitute it with something else?
If you don’t have white wine on hand, you can substitute it with chicken or vegetable broth. Alternatively, you can omit the wine altogether and add a splash of apple cider vinegar or lemon juice for acidity.
Can I add other vegetables to the dish?
Absolutely! Feel free to customize the recipe by adding your favorite vegetables such as bell peppers, mushrooms, or broccoli. Just keep in mind that different vegetables may require different cooking times, so adjust accordingly or add them to the pan at different stages of cooking.
How do I know when the chicken and vegetables are done cooking?
The chicken is done when it reaches an internal temperature of 75°C (165°F) and the juices run clear. The vegetables should be tender when pierced with a fork and have developed a golden color. If in doubt, you can always cut into the thickest part of the chicken to check for doneness, and continue cooking if needed.
With just a handful of simple ingredients and a little bit of time in the oven, you can create a mouthwatering dish that’s sure to become a favorite in your household. So, what are you waiting for? Get cooking and enjoy the deliciousness!
More Oven Recipes to Try
Roasted Peppers Potato Salad
Stuffed Zucchini Boats
Crispy Parmesan Carrots
Oven Roasted Potatoes
Roasted Chicken Thighs and Potatoes
Ingredients
For the Chicken Thighs:
- 7 Chicken Thighs
- 2 tbsp Olive Oil
- 1 tbsp Paprika Powder
- Salt
- Pepper
For the Vegetables:
- 500 g Potatoes
- 3 Onions
- 3 Carrots
- 1 Zucchini
- 1 Head of Garlic
For the Sauce:
- 500 g Sieved Tomatoes
- 200 ml White Wine
- 2 tbsp Olive Oil
- 1 tbsp Italian Herbs
- Grated Peel from a Lemon
- 1 tsp Chili Flakes
- 1 tsp Sugar
- 1 tsp Paprika Powder
- Pepper
- Salt
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F).
- Prepare the Vegetables: Wash the potatoes thoroughly and leave them in their skins for added flavor and texture. Peel the carrots and slice them into chunks. Cut the zucchini into thick slices. Cut the onion into large pieces. Cut the potatoes into chunks. Separate the cloves of garlic, but leave them unpeeled.
- Prepare the Sauce:In a mixing bowl, combine the sieved tomatoes, white wine, olive oil, Italian herbs, grated lemon peel, chili flakes, sugar, paprika powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Coat the Vegetables: Place the prepared vegetables in a large roasting pan. Pour the sauce over the vegetables and toss them until they are evenly coated.
- Prepare the Chicken Thighs:In a separate bowl, place the chicken thighs. Add olive oil, paprika powder, salt, and pepper. Massage the chicken thighs with the seasoning until they are well coated.
- Combine Chicken with Vegetables: Arrange the seasoned chicken thighs on top of the vegetables in the roasting pan.
- Roast: Place the roasting pan in the preheated oven and roast for 40-50 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve: Once cooked, remove the pan from the oven. Serve the roasted chicken thighs and vegetables hot, garnished with fresh herbs like parsley or thyme for added flavor and presentation.
Notes
- Garnish the dish with fresh herbs such as parsley, thyme, or rosemary before serving to add freshness and visual appeal.
- Serve the roasted chicken thighs and potatoes with a side salad, crusty bread, or steamed vegetables for a complete meal.
<3
This recipe is great! My husband loves it even though I used sesame oil instead of Olive oil as I only have sesame oil.
I will definitely be making this again specially during winter / cold weather.
Thank you so much.
Cess
I am very glad that you cook according to my recipes! Thank you very much for the positive feedback! Ana (Essen Paradies)