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.

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.

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 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 139 Comments

  • Judi Riley

    What a great dish! I have made it several times almost exactly as written (I admit – I don’t measure ingredients for this type of recipe) and I did parboil potatoes after first time I made it.
    It is one of our favorite weeknight meals. The potatoes are amazing.

  • michelle

    Hi Elise – This looks great. I’ve just put it in the oven and hope I followed the recipe correctly. Are you supposed to leave the kosher salt on the chicken (as I did) or remove it before cooking? Thank you!

  • Ginger

    I made this and didn’t realize till I already started making it that I didn’t have half the ingredients I needed but I didn’t have anything else in mind and we were all hungry so I improvised… I didn’t have the onions so I just sprinkled dried onion flakes on top, I didn’t have garlic so I sprinkled garlic powder over it. I didn’t have chicken thighs so I used breasts and this dish was DELICIOUS!!! I’m going to try it again this week WITH all the correct ingredients cuz it can only taste better with real ingredients. Thank you.. this was an easy and quick dinner to make and everyone loved!

  • Josef

    Hello Elise~ Great recipe! I’m a personal chef and make this type of dish often. I enjoy chopping shallots finely and adding them to the marinade. After I pour it on top of the chicken I let it sit in the fridge for about two hours before popping them into the oven. Oh! A wonderful french secret too!!! Soy Sauce! Try adding 1-2 teaspoons in the marinade! The shallots on top become nicely caramelized.

  • Vanessa

    I am in love with this chicken, this is the best chicken everrrrrrrr…I’m drooling!

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