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Oven-Baked Chicken Thighs with Potatoes

Golden, juicy chicken thighs baked with buttery, herb-seasoned potatoes — a simple, comforting dish that fills your kitchen with the most irresistible aroma.

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Ingredients

• 6 chicken thighs (bone-in or boneless)

• 5–6 small potatoes, cut into chunks

• 3 tbsp olive oil

• 1 tbsp melted butter (optional for richer flavor)

• 4 cloves garlic, minced

• 1 tsp paprika

• 1 tsp dried thyme or rosemary

• Salt and black pepper to taste

• Juice of half a lemon

• Fresh rosemary or thyme for garnish

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Instructions

1. Prepare the Chicken and Potatoes

1. Preheat the oven to 200°C (400°F).

2. Pat chicken thighs dry.

3. Toss potato chunks with olive oil, salt, pepper, thyme/rosemary, and garlic.

4. Place both chicken and potatoes into a baking dish.

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2. Season Everything

1. Drizzle olive oil and melted butter over the chicken.

2. Rub with paprika, salt, pepper, garlic, and lemon juice.

3. Mix gently so the seasoning coats both chicken and potatoes evenly.

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3. Bake

1. Bake uncovered for 45–55 minutes, or until:

   • Chicken is golden and crispy,

   • Potatoes are tender and caramelized,

   • Internal temperature reaches 75°C (165°F).

2. Broil the top for 3 minutes if you want extra crispy skin.

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Serve

Garnish with fresh rosemary or thyme.
Serve hot with salad, rice, or eat as is — incredibly delicious.