Can I use boneless chicken thighs instead?
Boneless thighs will cook faster (25–30 minutes) and won't drip as much rendered fat, so add 1 tbsp oil to the potato bed. Bone-in thighs stay juicier and flavor the potatoes better.
How do I know when the chicken is done?
Roast until the internal temperature reaches 165°F at the thickest part, usually 35–40 minutes. The skin should be golden and crispy.
What potatoes work best?
Medium waxy potatoes (Yukon Gold, red potatoes) hold their shape better than starchy varieties. Cut them into 1/4-inch slices so they cook evenly under the chicken.
Can I make this ahead?
Season and assemble the potatoes and chicken the night before, cover, and refrigerate. Add 5–10 minutes to roasting time if cooking from cold.
Can I scale this recipe?
Yes. Use the same ratio: 2 thighs and 1/2 medium potato per person. Extend roasting time by 5–10 minutes for larger batches.