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Here’s great 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
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 tablespoons red wine vinegar
- 1 tablespoon extra virgin 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 skin and fat
- 1 teaspoon of kosher salt
- 1 teaspoon extra virgin 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, salt chicken: Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.
2 Make vinaigrette: 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 Layer baking dish with potatoes, shallots: 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 Add chicken thighs, garlic, fresh herbs, vinaigrette: 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: 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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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.
Herb Roasted Chicken Thighs with Potatoes
This has become a regular favorite in our house. Sometimes we use onions instead of shallots, and sometimes we mix up the potatoes—we tried with ube once and will not be repeating that, but everything else has been delicious!
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Delicious! I added a stick of melted butter over the potatoes.
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I really want to make this using the ingredients that I already have on hand. Can I use boneless/skinless chicken thighs for this?
Hi, Megan! Sure, you can use boneless skinless thighs. I’d just make sure to flip them over once or twice during baking so they don’t get too dried out. Enjoy!
The smell and flavor was wonderful, and got rave reviews from hubby. It’s a little oilier than I like, and the potatoes DID need more time, but I will make it again. I would consider making it for company, but I would have to figure out how to not make it so oily. Perhaps browning the chicken first before putting the thighs on the potatoes? Ideas ?
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Hi, Denise! I think that browning the chicken skin-side down on the stovetop to render out some of the fat sounds like a great plan. Let us know how it turns out!
Yum! This smelled so good while cooking and the flavor did not disappoint. Followed the instructions as written (marinated the thighs for a couple of hours as per another review). I used 4 thighs and 3 medium potatoes, otherwise the full recipe.Potatoes were done to perfection after 50 minutes – I used a mandolin to slice them thinly . Served with steamed broccoli and cauliflower with cheese sauce. Thank you for a great new recipe – and so easy!
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