Chicken Thighs with Potatoes, a Rustic Comfort Dinner made with lots of spices and your favourite potato chunks in a simple savory pan sauce. Perfectly seasoned to make this your new go-to meal that everyone will love.

Imagine this, a cold winter night, a big plate of Roast Chicken and Potatoes, and a slice of crusty bread to mop up the juices. Nothing better than that.

I first ate a big plate of roasted chicken during a quiet weekend dinner with my family. A cold, rainy day, and we sat down to a steaming skillet of crispy skin and soft potatoes.

This is probably one of the most well-known comfort dishes. Full of all your favourite flavors. I think of this as more than just a roast, better than a casserole, and so comforting

Ingredients in Chicken Thighs with Potatoes

This ingredient mix stays bold but approachable, making the recipe easy to return to again and again.

How to make Chicken Thighs with Potatoes

This recipe moves at an easy pace and rewards patience with big flavor.

1. Preheat the oven

Set the oven to 400 degrees. Give it time to heat fully so the chicken skin crisps right away.

2. Prep the potatoes

Place halved baby potatoes in a large bowl. Drizzle with olive oil and season with salt, pepper, and half of the spices. Toss well so everything coats evenly.

3. Season the chicken

Pat the chicken thighs dry. Season generously with the remaining spices, salt, and black pepper. Rub the seasoning into the skin and meat.

4. Arrange the pan

Spread the potatoes across a large baking pan. Nestle the chicken thighs skin side up among the potatoes.

5. Add garlic and vinegar

Scatter minced garlic over the pan. Drizzle balsamic vinegar lightly over the chicken and potatoes.

6. Roast uncovered

Place the pan in the oven and roast until the chicken skin turns golden and the potatoes soften, stirring the potatoes once halfway through.

7. Check doneness

Make sure the chicken cooks through and the potatoes turn tender with crisp edges.

8. Finish and rest

Remove the pan from the oven and let it rest briefly. Sprinkle fresh parsley over the top before serving.

How to serve Chicken Thighs with Potatoes

This dish shines when served straight from the roasting pan at the table. The potatoes carry all the juices, making each bite rich and satisfying. A simple green salad works well on the side to balance the warmth.

Leftovers reheat beautifully and taste even richer the next day. The chicken also works well shredded over the potatoes for an easy lunch plate that still feels hearty.

Recipe Tips

Dry the chicken skin well for better crisping.
Do not overcrowd the pan so everything roasts instead of steams.
Stir potatoes once to ensure even browning.
Adjust spices to taste without rushing.
Let the dish rest briefly before serving.