Name: One Pan Baked Chicken Thighs with Potatoes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds bone in, skin on chicken thighs (about 6 thighs); ½ cup full fat mayonnaise; 2 tablespoons Dijon mustard; 3 cloves garlic, minced; ½ teaspoon smoked paprika; ½ teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 pounds potatoes, cut into wedges (such as Russet or Maris Piper); 4 tablespoons unsalted butter, melted; 3 cloves garlic, minced; 1 medium lemon, juiced and cut into wedges; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; ¼ cup finely grated Parmesan cheese; 1 tablespoon fresh parsley, chopped

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If you are craving a no-fuss, flavor-packed dinner that combines juicy, tender chicken with perfectly roasted potatoes, you have got to try this One Pan Baked Chicken Thighs with Potatoes Recipe. It’s a comforting, wholesome meal that’s all about simplicity without sacrificing any of the deliciousness. The crispy chicken skin seasoned with a savory blend of garlic, Dijon mustard, and smoked paprika pairs exquisitely with golden, buttery potato wedges, all baked together in one dish for easy prep and even easier cleanup. Trust me, once you make this recipe, it will become your go-to for busy weeknights or casual weekend dinners that need a bold and satisfying punch.

Ingredients You'll Need

The image shows several cooking ingredients arranged neatly on a white marbled surface. On the left side, there are a bunch of potatoes, a lemon, and some fresh green parsley. Toward the top right, a white bowl holds four pieces of raw chicken with skin, pale pink in color. Around the bowl are small glass bowls filled with different spices: a red spice, dried herbs, salt, pepper, and several peeled garlic cloves. There are also small bowls with mayonnaise, yellow mustard, melted butter, and a mound of grated white cheese near the lemon. The setup is clean and organized, with the focus on fresh ingredients and seasonings. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this One Pan Baked Chicken Thighs with Potatoes Recipe is how it uses straightforward ingredients that work in harmony to deliver stunning depth of flavor and texture. Each component, from the luscious mayonnaise marinade to the aromatic herbs and zesty lemon, complements the chicken and potatoes perfectly, ensuring every bite is packed with irresistible taste and visual appeal.

2 pounds bone in, skin on chicken thighs: Skin-on and bone-in provides the best flavor and juicy texture while roasting.

½ cup full fat mayonnaise: Creates an ultra-creamy marinade that keeps chicken moist and helps seasonings stick.
2 tablespoons Dijon mustard: Adds subtle tang and depth that brightens up the chicken’s flavor.
3 cloves garlic, minced (for chicken marinade): Fresh garlic infuses a wonderful aromatic lift to the chicken.

½ teaspoon smoked paprika: Brings smoky warmth and a beautiful color to both chicken and potatoes.
½ teaspoon Italian seasoning: A fragrant blend of herbs that give an earthy, Mediterranean vibe.
½ teaspoon kosher salt (for marinade): Enhances all the natural flavors without overpowering.

¼ teaspoon ground black pepper (for marinade): Adds a gentle peppery kick.
2 pounds potatoes (cut into wedges): Russet or Maris Piper potatoes roast up crispy outside and fluffy inside.
4 tablespoons unsalted butter, melted: Coats the potatoes for richness and golden browning.

3 cloves garlic, minced (for potatoes): Provides a garlicky aroma that perfectly complements the butter.
1 medium lemon, juiced and cut into wedges: Brightens and balances the rich flavors with a fresh citrus pop.
½ teaspoon smoked paprika (for potatoes): Echoes the smoky notes on the chicken for flavor harmony.

½ teaspoon kosher salt (for potatoes): Lets the potatoes’ natural sweetness shine through.
¼ teaspoon ground black pepper (for potatoes): A subtle peppery finish to the potatoes.
¼ cup finely grated Parmesan cheese: Melts on top adding salty, nutty richness.

1 tablespoon fresh parsley, chopped: Adds a fresh herbal brightness and pretty green color on top.

How to Make One Pan Baked Chicken Thighs with Potatoes Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C) to ensure it’s hot enough to get that crisp skin on your chicken and perfectly roasted potatoes. Lightly grease a 9 x 13 inch baking dish so nothing sticks, making cleanup easier and helping the potatoes and chicken roast evenly.

Step 2: Make the Chicken Marinade

In a large mixing bowl, combine the mayonnaise, Dijon mustard, minced garlic, smoked paprika, Italian seasoning, kosher salt, and black pepper. Stir well until you get a smooth, flavorful sauce that will lock in moisture and infuse the chicken with incredible flavor.

Step 3: Coat the Chicken

Add the bone-in, skin-on chicken thighs to the marinade bowl. Turn and toss each piece carefully, making sure the mayonnaise mixture coats every side. This step ensures your chicken stays juicy and develops that beautiful golden crust as it bakes.

Step 4: Prepare the Potatoes

Place your potato wedges into the baking dish. Drizzle with melted butter, then sprinkle the minced garlic, lemon juice, lemon wedges, smoked paprika, kosher salt, and black pepper on top. Toss gently so the potatoes get evenly coated in every flavorful bit before you spread them out flat.

Step 5: Arrange Chicken and Potatoes

Spread the potatoes into an even layer on the baking dish. Carefully nestle the chicken thighs on top with the skin facing up so it crisps during baking. Spoon any remaining mayonnaise marinade over the chicken, but keep most of the skin uncovered for that perfectly crackling finish.

Step 6: Bake to Perfection

Bake the dish uncovered for about 45 minutes. Halfway through, check the potatoes with a knife to ensure they’re tender and the chicken reaches at least 165°F (74°C) when measured at the thickest part. For an even more tender result, aim for 175°F to 185°F (79°C to 85°C).

Step 7: Final Touches

Once baked, sprinkle the finely grated Parmesan cheese over the chicken and scatter fresh chopped parsley on top for a pop of color and freshness. Let the dish rest for 5 minutes to let all those flavors settle beautifully. Before serving, spoon some of the glorious pan juices over the top for an irresistible finish.

How to Serve One Pan Baked Chicken Thighs with Potatoes Recipe

The dish shows two pieces of grilled chicken with a golden-brown crust on the bottom layer, topped with a thick layer of white grated cheese and sprinkled with chopped green herbs. Next to the chicken, there are several wedges of yellow roasted potatoes scattered with green herbs. All the food is served on a white plate with a thin black line near the edge, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple scatter of chopped parsley brightens the dish with color and fresh herbal notes. A little extra Parmesan or a squeeze of fresh lemon juice right before eating can elevate the flavors even more, adding zing and richness.

Side Dishes

This One Pan Baked Chicken Thighs with Potatoes Recipe is so hearty on its own, but you can serve it alongside a crisp green salad, steamed green beans, or roasted broccoli to add a fresh, crunchy contrast that balances the richness of the chicken and potatoes beautifully.

Creative Ways to Present

For a rustic family-style dinner, serve directly from the baking dish at the table, letting everyone dig into the crispy skin and buttery potatoes. Alternatively, plate the chicken on a bed of sautéed spinach or quinoa for a more elegant presentation when entertaining guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover chicken and potatoes in an airtight container and store in the refrigerator. They stay delicious for up to 3 days, making it perfect for easy lunches or quick dinners later in the week.

Freezing

This dish freezes well! Cool leftovers completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the texture just right.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through to preserve that crispy chicken skin. Avoid microwaving if you want to keep the skin crispy and the potatoes hearty.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs will cook faster, so reduce the baking time accordingly and keep an eye on the internal temperature to avoid drying out the chicken. The flavor will still be delicious, just slightly different texture-wise.

What type of potatoes work best for this recipe?

Russet or Maris Piper potatoes are ideal because they crisp up nicely on the outside while staying fluffy inside. Avoid waxy potatoes as they tend to stay firm rather than crisp in the oven.

Is mayonnaise necessary in the marinade?

Mayonnaise plays a crucial role in keeping the chicken juicy and helps the seasoning stick to the skin. If you don’t have it, you can substitute with Greek yogurt, but the flavor and texture will be a bit different.

Can I make this recipe dairy-free?

Yes! Simply skip the Parmesan cheese or use a dairy-free alternative to keep it accessible for dairy-free diets without compromising much on flavor.

How do I ensure the chicken skin turns out crispy?

Make sure the skin is exposed and not fully covered by the marinade or potatoes during baking. Baking uncovered at a moderate temperature allows the fat beneath the skin to render and crisp the skin beautifully.

Final Thoughts

There is something truly special about a meal that combines ease with incredible flavor, and this One Pan Baked Chicken Thighs with Potatoes Recipe is a shining example. It’s your ticket to a cozy, deliciously satisfying dinner with minimal fuss and maximum wow. Give it a try soon—you might just find your new favorite way to enjoy chicken and potatoes all in one pan!

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One Pan Baked Chicken Thighs with Potatoes Recipe

Ingredients You'll Need