Herb Roasted Chicken Thighs with Potatoes

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Photography Credit: Elise Bauer

Here’s an idea for an easy, one-dish meal—herb roasted chicken thighs baked on a bed of potatoes. Layer a casserole dish with thinly sliced potatoes, top with thinly sliced shallots, top with chicken thighs, douse with an herby vinaigrette, and roast until the chicken is golden brown.

We’ve taken this approach in a decidedly French direction with shallots, Dijon, and tarragon, but you could just as easily aim for Greece, and use oregano, olives and a few lemon slices.

Herb Roasted Chicken Thighs with Potatoes

While the chicken thighs bake, they bathe the potatoes below in their fat and juices, which blend with the vinegar and mustard from the vinegar heavy vinaigrette, to provide a lovely seasoning and sauce for the dish. You can easily assemble ahead and put in the oven an hour before you need to serve. It also reheats great for leftovers. Enjoy!

Herb Roasted Chicken Thighs with Potatoes Recipe

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  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Serves 4 to 6

Thinly slice the potatoes so that they will cook more quickly and will be cooked through by the time the chicken is done.

Ingredients

Vinaigrette:

  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)
  • 1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Chicken:

  • 2 pounds chicken thighs, bone in, skin-on, trimmed of excess fat
  • 1 teaspoon of kosher salt
  • 1 teaspoon olive oil
  • 3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)
  • 1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)
  • 3 to 4 whole garlic cloves, crushed and peeled
  • Several whole sprigs of fresh tarragon or thyme (optional)
  • More salt and pepper to taste

Method

1 Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.

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2 In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper.

3 Spread a teaspoon of olive oil over the bottom of  a large (9x13-inch) casserole dish.

Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper.

Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.

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4 Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken.

If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish.

Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.

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5 Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

(Note if you find the potatoes still need a bit more time, just remove the thighs to a plate to rest and cook the potatoes an extra 10 minutes or so.)

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Herb Roasted Chicken Thighs with Potatoes

Showing 4 of 131 Comments

  • Marina

    Made this dish tonight after work and found it simple and delicious. The husband kept making sounds while eating it and said these were the best potatoes I’ve ever made. He also didn’t use bbq sauce with the chicken and he has bbq with any meat I cook haha. The chicken turned out perfect and moist and the skin was browned and crisp. Loved it and will definitely make it again. I didn’t have shallots, but did use white onion, as was mentioned in the recipe. That turned out great, too.

  • Marie

    This dish is delicious!! So easy to make. I’ve made it 3 times in the last week and my fiance and friends all approve! It’s also easy to modify a little. I did it once with thighs, no skin. Once with thighs with skin. And once with a whole chicken I broke down. Every time it came out perfect.

  • Helen

    What did I do wrong? I am reviewing all the positive comments and my dish turned out very dry. I didn’t have any juice in the casserole at all. I just used 4 bone in with skin thighs but followed the recipe exactly. Any help would be appreciated.

  • Caitlin

    Oh my goodness, I never take the time to review recipes on blogs (I know, shame on me), but this recipe was incredible. So simple, so full of flavor, and my entire family loved it! This will become a staple in our household! Thanks for the great recipe!

  • Erin

    Does anyone know how many calories are in this meal?

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