Easy Roasted Chicken Thighs and Potatoes – A Cozy, Oven-Baked Dinner Favorite

Main Dishes • 2025-10-16 • By Mary

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I’ve roasted a lot of chicken in my life, but these roasted chicken thighs and potatoes always feel special. Maybe it’s the thyme filling the kitchen with that earthy scent, or the way mustard and ginger melt together into something quietly bold. There’s no rush here — just good ingredients taking their time to become something wonderful.

What I love most is how honest this recipe is. No fancy tricks, no long list of spices — just bone-in chicken thighs, a handful of vegetables, and the oven doing its slow, golden work. The result? Crispy skin, tender meat, buttery potatoes, and a flavor that feels like home. If that sounds like your kind of comfort, keep reading — we’re about to make dinner worth remembering.

Roasted Chicken Thighs and Potatoes Featured 04

Recipe at a Glance

Golden, crispy, and full of flavor — these roasted chicken thighs and potatoes are the definition of simple comfort. A touch of grain mustard and fresh thyme bring brightness, while a hint of ginger keeps things lively. It’s the perfect easy, healthy chicken thigh recipe for a weeknight or Sunday dinner alike.

Main ingredients: Chicken thighs, Yukon potatoes, thyme, mustard, and olive oil.
Cooking time: About 1 hour, plus marinating.
Texture & taste: Juicy chicken, buttery potatoes, fragrant herbs.
Perfect for: Cozy family dinners or make-ahead lunches.

What You’ll Need for this Roasted Chicken Thighs and Potatoes

Ingredients

4 chicken thighs (bone-in, skin-on)
2 medium Yukon potatoes, chopped
1/2 cup (1 small) chopped onion
1/3 cup chopped red bell pepper
Salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1/3 cup fresh thyme leaves
1 tablespoon minced fresh ginger
1 tablespoon grain mustard (Maille Classic Dijon Old Style)

Kitchen helpers:
A good baking dish or a rectangular casserole dish, and a silicone basting brush make prep easier and cleanup simpler.

Prep & Cook

Roasted Chicken Thighs and Potatoes Prep 01

Step 01

Give the potatoes a quick simmer in a large pot with water for about 4 minutes. Drain and set aside.

Roasted Chicken Thighs and Potatoes Prep 02

Step 02

In a large bowl, mix the olive oil, mustard, ginger, thyme, salt, pepper, onion, and bell pepper to make the marinade.

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Step 03

Dip each chicken thigh into the marinade and place it in a casserole dish.

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Step 04

Once the chicken is coated, add the potatoes to the same bowl and toss to coat.

Pour any remaining marinade over the chicken and potatoes. Cover and refrigerate for 1 to 2 hours so the flavors mingle beautifully.

Roasted Chicken Thighs and Potatoes Prep 05

Step 05

Preheat the oven to medium heat (around 375°F / 190°C). Roast for about 1 hour, or until the chicken skin is golden and crispy, and the potatoes are tender.

Every oven is a little different, so keep an eye on it the first time you make this dish. When it’s all golden and smells amazing, it’s ready.

Secrets from Our Kitchen to Yours

For extra crispiness: Finish the last 5 minutes under the broiler for that irresistible golden top.
Swap the veggies: Carrots, zucchini, or even cherry tomatoes work wonderfully with the same marinade.
Boneless option: Boneless, skinless chicken thighs work too — just reduce the baking time to about 35–40 minutes.
Make it ahead: Marinate the night before and refrigerate. The flavor gets even better by dinnertime.

Serving Suggestions

These roasted chicken thighs and potatoes are a meal on their own, but they pair beautifully with:

Easy Bean Salad — fresh, tangy, and full of texture.
Creamy Mashed Potatoes — creamy and elegant with a touch of comfort.
Saltéed Green Beans and Carrots — a colorful side that adds a little sweetness to the plate.

Bean Salad Recipe Featured 01 — **Easy Bean Salad**

Creamy Mashed Potatoes Featured 04 — **Creamy Mashed Potatoes**

Green Beans and Carrots Recipe Featured 03 — **Saltéed Green Beans and Carrots**

Put Your Spin on It

Add a spoon of honey to the marinade for a sweet glaze.
Swap thyme for rosemary or sage for a different herbal twist.
Toss in roasted garlic cloves or pearl onions for an extra cozy flavor boost.

Tasty Thoughts

Cooking isn’t always about grand gestures — sometimes, it’s about those quiet, simple moments that fill the house with warmth and good smells. This dish has that kind of magic. The chicken gets perfectly crisp, the potatoes turn buttery and golden, and every bite feels familiar in the best possible way.

I’ve made this recipe more times than I can count, and it never disappoints. Whether it’s a lazy Sunday or a midweek meal, this is the kind of food that reminds you why home cooking is worth it — comforting, delicious, and made with care.

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Common Questions

Can I use chicken drumsticks instead?
Yes! Just adjust the cooking time — drumsticks may take a few minutes less to cook through.

Do I need to peel the potatoes?
Nope. Yukon potatoes have a thin, delicious skin that crisps beautifully in the oven.

Can I freeze leftovers?
Absolutely. Store them in an airtight container and reheat in the oven for the best texture.

Nutrition Notes

Curious about calories or carbs for this Roasted Chicken Thighs and Potatoes? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.