Herb Roasted Chicken Thighs with Potatoes

Print

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

Print
  • 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.

chicken-thighs-potatoes-method-600-1

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.

chicken-thighs-potatoes-method-600-2 chicken-thighs-potatoes-method-600-3

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.

chicken-thighs-potatoes-method-600-4 chicken-thighs-potatoes-method-600-5

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.)

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Herb Roasted Chicken Thighs with Potatoes on Simply Recipes. Thank you!

Print

Herb Roasted Chicken Thighs with Potatoes

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 142 Comments

  • Donna

    Lovely recipe! We’ve been using this recipe regularly since we found it a few years back. The taste the chicken and vingarette distributes into the potatoes is delicious! Thank you :D

  • Theresa

    I just came across this recipe and am excited to make this for my friend & her family (they’re going thru difficult times). I’d like to prep this ahead and drop it off for them to cook at their convenience (it seems like this would work better than cooking it for them to reheat). I’ve read lots of commebts about the potatoes requiring extra time and I want this to be as easy as possible. I’m thinking about prboiling the potatoes for a few minutes – this also would address my fear of the unbaked potatoes discoloring. Do you have different advice?

  • Meghan

    Do you think there is a way to modify this for a crockpot recipe?

  • Deirdre Finck

    Do you think I can marinade the chicken first and it would be OK to put on top if the potatoes and pour the left over marinade on top?

View More Comments / Leave a Comment