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Classic Baked Chicken & Potatoes – Simple, Comforting, and Reliable

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
  • 1.5 lb (about 700 g) baby potatoes or Yukon Golds, halved or cut into chunks
  • 1 medium yellow onion, sliced into thick wedges
  • 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter (optional, for extra crisp skin)
  • 1 lemon: zest and 1 tablespoon juice, plus extra wedges for serving
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Preheat the oven to 425°F (220°C). Choose a large sheet pan or a roasting pan so the chicken and potatoes have space to brown.
  2. Pat the chicken dry with paper towels. Dry skin = crisp skin. Set aside.
  3. In a large bowl, combine potatoes, onion, and half the garlic. Add olive oil, lemon zest, half the paprika, thyme, rosemary, half the salt, and pepper. Toss to coat evenly.
  4. In a small bowl, mix the remaining garlic, paprika, salt, pepper, and melted butter (if using). Rub this mixture all over the chicken pieces. Squeeze in the lemon juice and rub again.
  5. Spread the potatoes and onions on the pan in a single layer. Nestle the chicken on top, skin-side up. This lets the potatoes soak up the drippings.
  6. Bake for 35–45 minutes, depending on the size of the pieces. The chicken is done when the internal temperature reaches 165°F (74°C), juices run clear, and the skin is golden.
  7. If the potatoes need more browning, remove the chicken to a plate, toss the potatoes, and return the pan to the oven for another 5–10 minutes.
  8. Rest the chicken for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.