Can you bake chicken thighs and potatoes together?

Heck yeah! Just note that they might roast at different speeds. In the recipe below, we’re using boneless skinless chicken thighs, which don’t take as long as the potatoes. To balance things out, we give the taters a headstart in the oven, then add the chicken later. However, if you’re using bone-in, skin-on chicken thighs, I recommend starting them at the same time—the bones and skin make them take longer to cook.

At what temperature and for how long should I roast chicken thighs and potatoes?

I personally like to roast my potatoes and chicken thighs at 400ºF to get a nice, caramelized exterior on the chicken and crisp edges on the potatoes. The length of time will vary depending on the size of your potatoes and whether your chicken is boneless & skinless or bone-in & skin-on. Here we use bite-sized potato pieces, which take about 45 minutes to cook fully, while the boneless skinless thighs take just 25-30 minutes to cook through—because of this, we don’t add the chicken until later in the cooking process.

Are boneless or bone-in chicken thighs better?

It depends what you’re after! I love boneless chicken thighs because they’re quick-cooking and flavorful, but bone-in chicken thighs are great if you’re using a stronger cooking method (e.g. grilling) or love crispy chicken skin.

Baked Chicken Thighs & Potatoes

Name: Baked Chicken Thighs & Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 ½ pounds boneless skinless chicken thighs; ¼ Cup olive oil, divided; ¼ Cup honey; 1 Tablespoons apple cider vinegar; 2 teaspoon kosher salt, divided; 1 teaspoon black pepper, divided; ½ teaspoon onion powder; ½ teaspoon paprika; ¼ teaspoon red pepper flakes; 1 ½ pounds baby potatoes, cut into bite sized pieces; 3 shallots, peeled and thinly sliced; 6 cloves garlic, thinly sliced; 4-5 sprigs of fresh thyme

Description

Master weeknight dinners with my quick and easy recipe for Baked Chicken Thighs and Potatoes! All you need are 10 simple ingredients, 15 minutes of active prep, and a single sheet pan to make this flavorful and nutritionally balanced meal.

Ingredients

Scale

1 ½ pounds boneless skinless chicken thighs
¼ Cup olive oil, divided
¼ Cup honey
1 Tablespoons apple cider vinegar
2 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon red pepper flakes
1 ½ pounds baby potatoes, cut into bite sized pieces
3 shallots, peeled and thinly sliced
6 cloves garlic, thinly sliced
4-5 sprigs of fresh thyme

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Instructions

Preheat oven to 400F.
Combine 2 Tablespoons olive oil, honey, vinegar, 1 teaspoon salt, ½ teaspoon black pepper, onion powder, paprika, and red pepper flakes in a small bowl. Stir well.
Pour the mixture over the chicken thighs and stir them to coat well. Allow the chicken to rest in the seasoning mixture for 30 minutes.
While the chicken is resting, combine the potatoes, shallots, sliced garlic, fresh thyme along with the remaining 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon black pepper. Stir well to coat the potatoes.
Spread the potatoes in an even layer in a 9×13 baking dish. Bake in the preheated oven for 20 minutes.
Remove the pan from the oven and stir the potatoes. Nestle the chicken thighs into the potatoes and pour any leftover marinade over the chicken. Return to the oven for another 25-30 minutes until the chicken reaches an internal temperature of 165F and the potatoes are fork tender.