One-Pan Roasted Chicken Thighs with Potatoes
Juicy bone-in chicken thighs roast alongside tender potato rounds and sweet onion slices under a savory sauce. Everything comes out golden and flavorful on a single tray for an easy, satisfying dinner.
Equipment
- 1 | Baking tray | large sheet pan
- 1 | Mixing bowl | for sauce
- 1 | Knife | for slicing
- 1 | cutting board |
- 1 | Oven mitt or towel | for handling hot tray
Ingredients
- 4 | | bone-in skin-on chicken thighs |
- 4 | medium | potatoes | sliced into rounds
- 1 | large | onion | sliced into rings
- 2 | tbsp | olive oil |
- 1 | tsp | paprika |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 0.5 | cup | savory red sauce | oil paprika, garlic blend
Instructions
- Preheat oven to 400°F.
- Slice potatoes into rounds and onion into rings.
- Toss potatoes and onions with oil, paprika, salt, and pepper on the baking tray.
- Arrange vegetables in a single layer.
- Place chicken thighs skin-side up on the vegetables.
- Pour the savory sauce evenly over the chicken.
- Roast for 40 minutes until chicken reaches 165°F and potatoes are tender.
- Rest briefly, then serve with steamed rice.
- Tip: Pat the chicken dry before adding sauce for better browning.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven until warmed through to keep the skin crisp.
Boneless thighs can be used; reduce cook time by about 10 minutes.
Add a pinch of smoked paprika for deeper color if desired.
Reheat in a 350°F oven until warmed through to keep the skin crisp.
Boneless thighs can be used; reduce cook time by about 10 minutes.
Add a pinch of smoked paprika for deeper color if desired.