Herb Roasted Chicken Thighs with Potatoes

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.

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

  • 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

herb-roasted-chicken-thighs-potatoes-1

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

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.

herb-roasted-chicken-thighs-potatoes-2 herb-roasted-chicken-thighs-potatoes-3

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.

herb-roasted-chicken-thighs-potatoes-4 herb-roasted-chicken-thighs-potatoes-5

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.

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

Herb Roasted Chicken Thighs on Simply Recipes

101 Comments

  1. Margarita

    Om nom nom….!!! Chicken and potatoes… that’s my kind of meal! A question: how thin do I have to slice the potatoes? In other words, do I have to use a mandolin or they don’t have to be that thin?

  2. Randi

    Is it possible to modify this to use boneless skinless chicken breasts? My kids complain when their meat has bones in it but I think they’d like all the flavors.

  3. serena

    You always have the best recipes! Everyone always tells me I’m a great cook but really it’s you! I just direct everyone to your site.

    • Elise

      Hi Jen, good question. In theory yes, you would reduce the cooking time. By how much, I don’t know. The problem is that you sill want the potatoes to cook through, which they just do with the current recipe. If you reduce the cooking time, you’ll probably need to slice the potatoes even thinner, with a mandolin, so they get cooked by the time the chicken is done.

      • Janine Vanderlinde

        Just cover it with foil for the first three quarters of cooking time then uncover for a bit. Will be cooked through.

  4. peggy

    I have a dumb question! I want to make this. I find a lot of recipes that I love however I always have this same problem. . We won’t eat 2 lbs of chicken thighs. I would make just one pound. Do I have to reduce the amounts of the ingredients to make one pound of thighs or leave it the same?

    • Divide in half, or invest in tupperware

      Yes, divide most of the main ingredients accordingly. Except you can never really have enough garlic, IMHO, so there it is. Basically, reduce the amount of potatoes in this one.

      Or, buy some plastic food bins and store the remainder for leftovers.

  5. Carol at Wild Goose Tea

    I put a triple star beside this recipe in my recipe roster. That’s my highest rating and means I am making this baby. I like because you can make it ahead and then pop it into the oven later. All those flavors marinating together while it’s cooking with me doing nothing except drinking a glass of wine and chatting with my guests. Ha!

  6. Dave

    I have been doing something similar with a butterflied chicken roasted over a pan of veggies, but I think I like your recipe better. The vinaigrette looks very tasty and I bet that putting the chicken right on top of the veggies keeps everything nice and juicy.

  7. Dave Drum

    I’ve been reading your blog via an RSS feed on my iGoogle home page for some time. And making the occasional recipe and/or reposting (with appropriate credit given) to the Cooking Echo on FIDO. But, this is the first time I have felt compelled to make comments.

    Killer recipe! And my favourite part of the chicken. I was going to make a razzleberry puree and sour cream chicken thighs recipe I scored from recipesource.com. But, no brandy in stock. Then this fell into my in box.

    I hope the Yukon Gold spuds were just for the colour – because I used red-skin white potatoes and they worked quite nicely.

    Oh, yeah, I also nominated Simply Recipes as my favourite food blog (now that Dave’s Cupboard has gone dark) on the recent Saveur Magazine poll. Hope you win something.

  8. Paul

    A good recipe — I’ll use it again. But with less salt next time (and I like salt!).
    Regarding the vinaigrette: I’ve always used a ratio of 2 or 3 parts olive oil to 1 part vinegar for a typical salad vinaigrette, but your ratio is reversed. Was this intentional for this particular dish?
    Regarding weights and measures: I always appreciate recipes that include measurements by weight, rather than by volume, where appropriate — such as things like sliced shallots!

    • Elise

      Hi Paul, the inverse ratio is intentional, because the skin-on chicken thighs produce the fat to make up the difference. When I made a version with a regular vinaigrette the result wasn’t nearly as flavorful and had way too much fat.

  9. Erin

    I made this tonight and it was AMAZING! Thank you for sharing the recipe. I realized at the last minute that I was out of red wine vinegar, so I substituted white wine vinegar. It still turned out great – the entire family loved this dish!

    Question: What is the reason for soaking the onions for 10 minutes?

    • Elise

      Hi Erin, I’m so glad you liked it! Soaking sliced onions in water takes some of the “bite” out of them, making them perform a little bit more like shallots, that are mellower when cooked. If you use sliced onions and you don’t soak them first, I find that they have a little bit of a raw taste to them in this recipe.

  10. Lauren

    I made this last night, delicious! I used the onions straight up and stirred a few times to make sure everything was getting coated in the wonderful juices. The potatoes took a little longer to cook then my thighs did so I just removed the thighs when they were done and kept them warm while the potatoes finished up then spinkled it all with Grana Padano- everything’s better with a little cheese.

  11. Tina

    I made this tonight, and it was fantastic! Made it exactly as written – I couldn’t believe all the flavor that transferred into the potatoes – WOW! My husband and I love it and will definitely make it again. OH yes, and I did make it earlier and put it in the fridge for a few hours before cooking it. Thanks, Elise!

  12. Tracy Watkins

    I made this exactly like the recipe and there was too much juice in the pan. Poured out about 2 cups of juice from chicken and vinaigrette and tried to cook the potatoes so they had a little texture. Problem was then chicken was dried out.

    • Elise

      Hi Tracy, the vinaigrette plus the olive oil for spreading around the pan adds up to 1/4 of a cup of liquid. So, your 2 pounds of chicken thighs produced 1 3/4 cups of juice when they cooked? That is rather unusual.

      • Tracy Watkins

        Hi Elise – I doubled the recipe but maybe I didn’t use enough potatoes (although I used six). What is the texture of the potatoes supposed to be like? I was thinking or doing this again but cooking the chicken and potatoes separately because we like a little texture on our potatoes. The flavor was very good but trying to get the potatoes and chicken exactly to our texture was challenging. Have you ever doubled this?

        • Elise

          Hi Tracy, by texture do you mean firmness or softness? Yukon golds and russets cook differently. Yukon golds hold their shape better and they take longer to cook. Russets don’t hold their shape as well and they cook more quickly. So it all depends on the potato you are using, how thin you cut them, and how long you cook them. I like Yukon golds because they hold their shape better. To cook in the time allotted though, you either need to microwave them a bit first (as another commenter recommended) or cut them very thin.

          As for doubling the recipe, I haven’t done that yet. As for doubling the potatoes, I haven’t done that either, though if I were to do it, I might pre-cook the potatoes a bit first.

  13. Ellen

    WOW! This dish was a big hit here. Chicken thighs and potatoes are two of my husband favorite foods. I needed extra baking time for the potatoes to be done and the skin on the thighs to crisp up..maybe 20 minutes more. Next time I think I will try fresh rosemary instead of tarragon. Great way to experiment with fresh herbs. This will be served many more times at this house!

  14. Lindsay

    I’ve been an avid reader since 2007. I love it when you post recipes like these — meals with cheap, accessible ingredients prepared beautifully. Definitely going to try it.

  15. Bex

    I have a suggestion for getting the potatoes to cook in less time – put them out on a flat dish and microwave them on high for about 1.5 – 2 minutes. Then put them in the casserole dish… they will be partly cooked already. I do this all the time with baked potatoes when I am short on time – just stick raw unpeeled potatoes with a fork and microwave them on high for about 4-5 minutes, then put in oven to finish up baking for about 20-25 minutes. Works every time!

  16. Beth

    Elise, thank you for your blog! You are saving my bacon with your great recipes!

    I am creating a new home abroad, but have no cookbooks! I look forward to your blog daily! Your blog is mentioned first in surveys I have participated in.

    Your amazing meatloaf recipe is the best I have ever had! Now I can’t wait to try this tonight as an alternative to a rich creamy pasta sauce!

    Ciao! Beth

  17. Natasha

    This sounds great, but I am worried about all that fat from the chicken skin. I’m thinking boneless, skinless thighs would be a healthier option. Do you think the dish would be to dry?

      • Ian

        I only had skinless and deboned thighs, 500 kg, available. so, I doubled the amount of vinagrette and covered the dish for 45 min before uncovering. The chicken was fine. However, I had to cook the dish for another 45 min for the potatoes to cook. I may have had the oven too low or too many potatoes or something.

        Anyway, the dish was very tasty and my family loved it. I will definitely be trying this again, but I think I will pre-cook the potatoes.

  18. Judi

    Oh my. I made this last night and just had to stop myself. The potatoes and shallots! Really, I could be happy with just the potatoes and shallots. Of course, having the chicken with that yummy vinaigrette doesn’t hurt either. What a great way to use up some of the tarragon that’s thriving in my garden.
    Thanks for such a simple, easy recipe.

  19. Ashley Denae

    Oh my word. . . This looks so heavenly. I have never cooked with chicken thighs but it’s happening after seeing this! I think this website is my newest obsession for new recipes to try.

  20. gaps girl

    I made this dish with zuchinni instead of potatoes and it was tasty. The chicken was very juicy. I plan to make it again soon.

    Elise, would apple cider vinegar work instead of red wine vinegar? Also, i want to add more vegggies. Any ideas on what other veggies would work well?

    • Elise

      Apple cider vinegar would work fine. As for other vegetables, I would do root vegetables such as parsnips, carrots, turnips, and rutabagas. You could also try kohlrabi.

      • Deb

        just popped this in the oven – it was so easy!!! I love the recipe and love being able to read the comments. I just saw the one about subbing zuchinni instead of potatoes and may try that next time or the root vegetables such as parsnips, carrots, turnips, and rutabagas that Elise mentioned. My only regret is that I am out of fresh garlics so I heaped 2 tablespoons of jarred minced garlic in with the italian dressing (and I used a bottle of zesty pepper Italian with added oil and dijon mustard) I hope it is still as good as the original sounds. I plan to splurge and have it with bread and red wine.
        mmmm… I can smell it cooking – so far so good!
        I used boneless skinless thighs so I may cover with foil part of the time – will let you know how it goes.

  21. Bethany

    I made this last night using red potatoes, small yellow onions, and quarter legs (way cheaper than thighs). Turned out great. I used sage and thyme as my herbs, duck fat to grease the pan, and grapefruit juice and Dijon for the vinaigrette. I love how the potatoes and onions maintain their texture and don’t become overpowered by the chicken or vinaigrette flavor. The pan drippings also work great as a salad dressing.

  22. Gonzalo

    It seems to me that you have more recipes for thighs and legs than for breasts. Do you personally prefer thighs or is it “the old breasts dry out to easily” reasoning? Personally, I like both equally, but thighs can be so underrated, although they often have better flavor.

    • Elise

      Busted! I prefer thighs. To me they taste better, more chicken-y. They are also more forgiving when you cook them, as they do not dry out as easily.

    • Elise

      Sure, sweet potatoes would work too! If they end up taking longer to cook, you can remove the chicken when the chicken is done and just let sweet potatoes cook a little longer.

  23. Teresa Hartung

    I made this tonight with sweet potatoes because I had quite a few and I wanted to use them up. Oh my gosh!! Mixed with the sweetness of the onions, I was eating more of them, than the chicken! Great recipe

    • Amber

      Oh, good! Thanks, Teresa. I’m making this tonight and I’m so excited that the sweet potatoes are an awesome replacement!

  24. Kathy

    This looks like such a lovely recipe, both this one and the Greek version. Is there something I could use to replace the mustard – or perhaps leave it out altogether? My family really does not like mustard. Thanks!

  25. Penelope Russell

    This recipe caught my eye immediately because we love chicken thighs. Finally got everything together and did it tonight. I cut off (with kitchen shears!) as much fat and extraneous skin as possible. The balance still seemed good, i.e. there was enough ‘chicken juice’ to give adequate moisture for the potatoes to cook without drying out. I used more garlic than called for…….love it, and found that after all was cooked, the garlic was very tender, and on my plate I cut it up in little pieces and ate it mixed in with all of other components. We are a family of two, but I followed the whole recipe: two thighs each with two left over for husband later in the week when I’m out to book club! He’ll MW It on ‘reheat’, and I think it should be delicious!

  26. Julie

    Elise this is in my oven right now. It’s only been a few minutes and my house smells amazing. Thanks for working so hard to bring us all these wonderful recipes!

  27. Katherine

    I made this for dinner tonight and it was really super delicious! My husband said it was the best chicken dish he’d had in ages and my 14 year old son liked it too. I am always attracted by one pot recipes as they make life easier. I had fresh tarragon so stuffed it around the side of the dish as the recipe suggests and added some chopped with thyme to the vinaigrette. Served with green beans and sliced carrots it was delicious. I don’t think it would be as good without the tarragon which really made it special. This is simple enough for a family meal – takes about 20 mins to prepare then I left it to cook for about 1.5 hours as I like the chicken to fall off the bone a a little; or special enough to serve for guests.
    This will become a family favourite – more like this please!!

  28. Julia

    Delicious! This is the first recipe I’ve tried from your blog and it is a winner! I used regular white vinegar and the smokey mustard because those were what I had on hand. I made the vinaigrette first using my substituted ingredients and it tasted great. Smelled wonderful too. The chicken turned out so juicy. Love your blog, particularly the tips and tricks section. Thank you!

  29. Natasha

    I was a hero after making this recipe. My son said it was the best chicken he ever had – coming from a picky eater, this is quite a statement. My husband called me superwoman. Please give us more of these!

  30. Eric

    Made this for dinner tonight and was very pleased. The only thing that I did differant was that I roughly chopped the garlic. Some time in the near future I will try the Greek version. I have not had a recipie from this site that I have not liked. This is my go to site for good food. I like the write up at the beginning of the reciepies and they are always easy to follow. Thank you, Eric

  31. Ceri

    Made it last night. Chicken was incredibly moist, the flavor was great but even with extra cooking time (which both the chicken and the potatoes needed) the potatoes were still al dente. I sliced them with a mandolin, so they were thin, but the chicken was done so I pulled it out. I did like it enough to give it another try though, so I will either blanch or micro wave the potatoes first next time! Thanks!

  32. Bethany

    I absolutely love this recipe. It was so easy to put together and I had no problem following it. I made it last weekend for my friends and all of us practically licked the plate clean ( with bread of course :) ) Great recipe for transitioning from winter to spring.

  33. Inez

    WOW! This is a great recipe. It will be a regular on cooler days. The only adjustment I made was broiling the dish for about 3 minutes to crisp the skin at the end of the cooking. My husband and I loved it. Thank you for such a great dinner!

  34. Rochelle

    I have this in the oven now I can’t wait to eat some! I did not have yukon gold but I had red potatoes, I think it will still taste wonderful! I think this will go great with some nice spring asparagus and fresh rolls from the bakery!

  35. Alysha

    Looks great but one thing: I HATE mustard. does it really need to be there? Anything I can change it to. I am VERY picky. Even the shallots are half and half but im going to try this it sounds good!

  36. James

    Great recipe. Thanks! Tried it last night and it was perfect. Some modifications:

    . Mix of stoneground & honey mustard, instead of Dijon (was out of Dijon)
    . Pieces of fresh kale and sprigs of cilantro on top instead of fresh herbs
    . White onion (1/2 small) instead of shallots (was out of shallots)
    . Diced garlic from a jar (just easier and the flavor absorbs better, IMO)

    • Deb

      James,
      LOL – the whole garlic cloves are the ultimate !!! Once they are baked this long they are like butter – no heat and almost no hint of garlic – just nutty, soft, and delicious. I too had to sub diced from a jar but will make this again as soon as I get fresh garlic – just for the whole clove experience. (but may use both diced from a jar with the whole cloves on top). My husband and I will be fork-sparring to get all the garlic cloves!

  37. Michelle

    Oh my…I am all googly eyed over the dish that this chicken was prepared in! Where can I get it? It’s beautiful!

    • Elise

      Hi Michelle, a friend of mine gave me the dish a few years ago. She bought it at Crate and Barrel. I’ve tried to find more there but haven’t been able to.

  38. John B

    Well, I made this by the recipe and it did not turn out well. Not sure what to say.. I will let the next unsuspecting person waste their food on it.

  39. Bo J

    Great recipe. I made it for dinner tonight and my son couldn’t stop eating it. He basically ate it all. I had one piece and was quite impressed. Easy to make too. This one is going to be a staple.

  40. Amy

    I made this a couple nights ago and it was a hit! Even my husband and I who usually aren’t a big fan of chicken thighs.

    I doubled the recipe and used my biggest pan (not sure the size but bigger than 9×13). I used red potatoes just because that is what I had on hand, sliced thin using a mandolin slicer. I had to bake it slightly longer, 10 or 15 minutes more.

    Will definitely be making again! Thanks!

  41. JD_Aussie

    Yum!, I used skinless, boneless thighs and it was so delicious, moist and tasty, I will definitely make again. I used and recommend fresh thyme, French shallots and a quality Dijon mustard. I served with fresh steamed vegetables and my foodie family were very pleased. I’m hoping the small meal I manged to save will be there in the morning for me to take for lunch.

  42. Colleen

    Delicious! I have already made this twice this week. I really struggle making enough food to feed my teenage son (he is 6’6″) and this fit the bill perfectly. He easily ate 5 chicken thighs tonight (and then had two bowls of oatmeal after dinner, but that is a different story) — and said it was even better than last time. Hoping to find some more high volume, lower cost recipes on your site. Thank you!!

  43. Tammi

    This was sooo good, will definitely make again. Next time I’m thinking I might add some lemon – juice and zest, just because I’m a lemon head :) I only made 4 thighs for the two of us but did not cut down the other ingredients and we enjoyed the leftovers another night. So glad I found your blog!

  44. Deb

    has anyone that made the lemon version tried adding capers? and maybe dill? I plan on trying the lemon version this Thursday so let me know?

  45. Sally

    Another keeper from Elise. So easy yet so tasty. Loved the flavors of the vinaigrette. Only had Russets in the house but they were fine just curled some. Next time I’ll use Yukon Golds.

  46. Gwen

    Just a quick tip for people who want to use boneless skinless thighs or breasts and are concerned about the meat getting dry: lay some strips of bacon across the top of the meat and cook covered for the first 20-30 minutes. I love this recipe. :)

  47. Aleidachin

    This recipe is very easy and so delicious we love the potatoes, I hardly use shallots and did it with red onions and it turned out fantastic, Elise each one of your recipes are wonderful, thanks for sharing them ;)

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