Description
This one pan baked chicken thighs with potatoes recipe combines juicy, flavorful chicken with tender roasted potatoes, all cooked together for a simple yet delicious meal. Coated in a tangy mayonnaise and mustard marinade with garlic and smoked paprika, the chicken remains moist while the potatoes absorb rich buttery and lemony flavors. Finished with Parmesan cheese and fresh parsley, this hearty dish requires minimal cleanup and is perfect for a comforting weeknight dinner.
Ingredients
Chicken Marinade
- 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
Potatoes and Toppings
- 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
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish to prevent sticking.
- Make Chicken Marinade: In a large mixing bowl, combine mayonnaise, Dijon mustard, minced garlic, smoked paprika, Italian seasoning, kosher salt, and black pepper. Stir until fully blended.
- Coat Chicken Thighs: Add the chicken thighs to the marinade and turn them to coat evenly on all sides, ensuring the flavorful mixture covers the meat well.
- Prepare Potatoes: Place potato wedges in the prepared baking dish. Drizzle the melted butter over them evenly.
- Season Potatoes: Add minced garlic, lemon juice, lemon wedges, smoked paprika, kosher salt, and ground black pepper to the potatoes. Toss to coat thoroughly so every piece is flavored.
- Arrange Chicken and Potatoes: Spread the potatoes in an even layer in the dish. Place the coated chicken thighs on top, skin side facing up for maximum crispness.
- Add Remaining Marinade: Spoon any leftover mayonnaise mixture over the chicken, careful to keep the skin as exposed as possible to ensure it crisps nicely in the oven.
- Bake: Bake uncovered for 45 minutes or until the potatoes are tender when pierced with a knife and the chicken reaches an internal temperature of at least 165°F (74°C). For extra tender chicken, aim for 175°F to 185°F (79°C to 85°C).
- Add Final Touches: Sprinkle the grated Parmesan cheese over the chicken and scatter fresh chopped parsley on top for added flavor and color.
- Rest and Serve: Let the dish rest for 5 minutes after baking. Before serving, spoon some of the pan juices over the chicken and potatoes for extra moisture and taste.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and the skin crispy.
- Be sure to check the internal temperature of the chicken to ensure it is safely cooked.
- Parmesan cheese will add a nice savory crust and flavor contrast to the dish.
- Letting the dish rest after baking allows juices to redistribute, enhancing tenderness and flavor.
- You can substitute potatoes with sweet potatoes or other hearty root vegetables if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American