Baked Chicken Thighs with Potatoes and Onions

Introduction

Baked Chicken Thighs with Potatoes and Onions is the perfect weeknight dinner—simple, comforting,
and full of classic home-cooked flavor. Tender chicken thighs roast alongside golden potatoes and
caramelized onions, creating a complete one-pan meal that’s both hearty and easy to prepare. With
minimal prep and maximum taste, this dish is ideal for busy families or anyone who loves rustic
oven-baked dinners.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 medium potatoes, peeled and sliced into wedges
• 1 large onion, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or rosemary)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Optional: ½ teaspoon smoked paprika
• Optional: lemon wedges for serving

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Toss potatoes and onions with olive oil, salt, pepper, and half the garlic.
3. Season the Chicken: Pat the chicken dry and rub with oil and seasonings.
4. Assemble the Dish: Spread potatoes and onions in a baking dish, then place chicken thighs on top.
5. Bake: Bake for 45–55 minutes until crispy and fully cooked.
6. Broil (Optional): Broil 2–3 minutes for extra crispiness.
7. Serve: Serve hot with fresh herbs or lemon wedges.

Description

This dish is the definition of comfort food. The chicken becomes incredibly juicy with crispy
golden skin, while the potatoes soak up flavorful drippings, becoming tender and delicious. The
baked onions turn sweet and caramelized, creating a rich and savory balance. Everything cooks
together in one pan, giving you full flavor with minimal effort.

Tips

• Dry chicken skin before seasoning for extra crispiness.
• Use bone-in thighs for juicier results.
• Add vegetables like carrots or bell peppers for color.
• Avoid overcrowding the pan.
• Marinate for 1–2 hours for deeper flavor.
• Rotate the pan halfway through baking.

Correction (Common Mistakes to Avoid)

• Do not cover while baking—this prevents crisping.
• Do not skip drying the chicken.
• Avoid cutting potatoes too thick.
• Do not use low heat—this leads to soggy skin.
• Avoid undercooking the chicken.

Enjoy

Serve your Baked Chicken Thighs with Potatoes and Onions as a cozy dinner or meal-prep option.
With bold flavors and minimal cleanup, it’s a delicious classic that never disappoints. Enjoy!