Making baked chicken thighs is so simple! In a short time and with minimum preparation, you’ll have a complete and delicious meal.
Such an easy and quick meal! You simply place some chicken thighs on top of layers of potatoes and onion and put everything in the oven. This is a great simple recipe on which to build other flavors!
Season with your favorite spices to get your favorite combination of flavors!
Get helpful tips as well as many other delicious recipes at: Tasty and Easy Food Recipes
Thanks to Gorka Barredo for this wonderful recipe idea.
Another version worth trying
Featured photo: Roasted Chicken Thighs and Potatoes by Olena Osipov, iFoodReal.
Olena’s bone-in chicken thighs roast in one baking dish over potatoes, onion, carrots and garlic, so the vegetables cook in the chicken juices while the skin turns crisp. She says it is her mother’s staple family dinner, and it can be put together a day ahead.
- Serves: 8
- Time: about 50 minutes
- You’ll need: bay leaves, black pepper, carrots, chicken thighs, cumin or coriander, dried basil, dried oregano, dried rosemary, garlic, olive oil, onion, potatoes, salt
Get Olena’s full recipe at iFoodReal →
Good to know
- Why the chicken goes on top. As the thighs roast, their juices drip into the potatoes and onions underneath and flavor them.
- Slice evenly. Potatoes cut to the same thickness cook at the same speed, so none are raw while others turn to mush.
- Skin side up. Keep the skin facing up and uncovered for the crispiest result.
- When is it done? Chicken thighs are safe at 165°F (74°C), and the potatoes should be soft all the way through when pierced with a knife.
- Flavor ideas. Paprika and garlic, lemon and oregano, or rosemary and thyme all suit this kind of tray bake.
Looks good.