Roasted Chicken Thighs and Potatoes

Name: Roasted Chicken Thighs and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 lbs); 3 medium potatoes; salt, to taste; black pepper, to taste; 3 tbsp olive oil, divided; 2 tbsp Dijon mustard; 1 tbsp dried rosemary; 2 tsp paprika; 1 tbsp Montreal steak spice; 1 lemon, for serving; Extra virgin olive oil, for finishing

Bone-in, skin-on chicken thighs roast on a wire rack over sliced potatoes, allowing the flavorful chicken drippings to season the potatoes as they cook. This is a straightforward one-pan meal that delivers tender, crispy chicken and deeply flavored potatoes with minimal effort.

🌍American 🏷️Roasted chicken 🏷️Chicken thighs 🏷️Potatoes 🏷️One-pan meal Sheet pan dinner

🏷️

🏷️Comfort food

-0:00

restovivaldionTikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by restovivaldi

-0:00

restovivaldionTikTok

Ingredients

6 bone-in, skin-on chicken thighs (about 2 lbs)
3 medium potatoes
salt, to taste
black pepper, to taste
3 tbsp olive oil, divided
2 tbsp Dijon mustard
1 tbsp dried rosemary
2 tsp paprika
1 tbsp Montreal steak spice
1 lemon, for servingoptional
Extra virgin olive oil, for finishingoptional

11 Ingredients

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Instructions

1
Preheat your oven to 425°F (220°C).
2
Line a baking sheet with parchment paper. Arrange the sliced potatoes in a single layer.
3
Season the potatoes with a little salt, a sprinkle of rosemary, and a drizzle of olive oil.
4
In a large mixing bowl, season the chicken thighs on both sides with salt and pepper.
5
Add the Dijon mustard, remaining rosemary, paprika, and a drizzle of olive oil to the chicken.
6
Use your hands to mix thoroughly, ensuring each chicken thigh is evenly coated in the marinade.
7
Place a wire rack directly on top of the potatoes on the baking sheet.
8
Arrange the marinated chicken thighs on the wire rack.
9
Sprinkle the tops of the chicken thighs generously with Montreal steak spice.
10
Bake for about 45 minutes, until the chicken is cooked through, the skin is crispy, and the potatoes are tender.
11
Remove from the oven. To serve, place the roasted potatoes on a plate and top with the chicken thighs.
12
Drizzle some of the pan drippings over the chicken and potatoes. For an optional finish, add a drizzle of fresh olive oil and a squeeze of lemon.

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Tips & Notes

Pro tips

Pat chicken thighs dry and bring to room temperature 20 minutes before roasting for crispier skin.
Position the wire rack so it sits 2–3 inches above the potatoes, allowing fat to drip while preventing splatter.
Toss potatoes with salt and 1 tbsp olive oil before adding the rack; don't stir them during cooking to let them brown.
Rest roasted chicken for 5 minutes before serving so juices redistribute and stay in the meat.

Substitutions

Dijon mustard → whole grain mustard (coarser texture, slightly milder)
Dried rosemary → fresh thyme or oregano (use 2 tbsp fresh for 1 tbsp dried)
Montreal steak spice → garlic powder + black pepper + smoked paprika (adjust to taste)
Lemon → fresh lime or white wine splash (adds acidity without citrus)

Storage & make-ahead

Store leftover chicken and potatoes in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes until warmed through.

Equipment

wire rack · sheet pan or roasting pan

Common Questions

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.