Herb Roasted Chicken Thighs with Potatoes

DinnerMake-aheadGluten-FreeChicken Thigh

Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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146 Comments / Reviews

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Did you make it? Rate it!

  • Angy Stimson

    Easy recipe which is open to endless variations! My family inhaled it!

    xxxxxyyyyy

  • Christina

    I made this last night, and it was fantastic! I didn’t have red wine vinegar, so I used balsamic vinegar, and it was SOO delicious!! Definitely recommend trying it that way for anyone that’s a balsamic fan!! I did end up cooking the potatoes the extra 10 minutes that the thighs were “resting,” and they were perfectly tender. Thanks for the great recipe!

    xxxxxyyyyy

  • Denise

    Very tasty.

  • Sally Croll

    How do you cook this in a halogen oven please?

  • Cindy

    I paraboiled the potatoes and I used half shallots and half onions on top of potatoes. I did marinate the chicken for an hour with the sauce in the refrigerator like someone suggested and put one shallot in the marinated with soy sauce. The dinner was fabulous. So much flavor. Everyone in the family went for seconds and fought who got to take the leftovers.

    xxxxxyyyyy

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Herb Roasted Chicken Thighs with PotatoesHerb Roasted Chicken Thighs with Potatoes