If you’re looking for a hearty, comforting dish that fills your kitchen with irresistible aromas, this oven-baked chicken thighs and potatoes recipe is exactly what you need.
Juicy chicken thighs roast to crispy, caramelized perfection while tender potatoes and sweet carrots soak up all the rich, savory juices. The result? A beautifully golden, flavor-packed meal that’s simple enough for a weeknight dinner yet impressive enough for guests.
Ingredients
6 bone-in, skin-on chicken thighs
4–5 medium potatoes, cut into large chunks
2–3 carrots, cut into thick pieces
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon paprika (sweet or smoked)
1 teaspoon dried oregano or thyme
Salt, to taste
Black pepper, to taste
½ cup chicken broth (or water)
1 tablespoon honey (optional, for extra caramelization)
Preparation Method
Preheat the Oven
Preheat your oven to 200°C (400°F).
Prepare the Vegetables
Place the potato chunks and carrot pieces in a large baking dish. Drizzle with olive oil, season with salt, pepper, and half of the dried herbs. Toss to coat evenly.
Season the Chicken
Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, garlic, paprika, remaining herbs, salt, and pepper. Rub this mixture generously over the chicken, making sure to coat both sides.
If using honey, lightly brush it over the skin for extra golden color and flavor.
Assemble the Dish
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