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
PrintThinly 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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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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I had this in the oven baking and it was time to take it out. My husband came running into the kitchen saying “am I missing dinner! It smells so good!” We’ve had this many times and obviously it’s a favorite at our house. Thanks for this recipe.
xxxxxyyyyy
My husband went on and on about how awesome this receipe is. I put fresh thyme sprigs in between the thighs and sliced potatoes with my mandolin splicer. I love one pan dinners. I served it with steamed broccoli and creamed corn.
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Excellent! It was a memorable recipe so I looked it up & I’m making it again tonight.
xxxxxyyyyy
This recipe is excellent. I have made it numerous times. I usually use the baby yukon potatoes (or red or purple small ones). Slicing them thin is key for the the texture and timing. The chicken is always yummy, potatoes are right and is just great if you follow the directions. No need to broil etc. Cannot imagine how it could ever be dry …
Use fresh tarragon and thyme for perfection.
Thank you for this great go-to dinner.
xxxxxyyyyy
Part 2: After 80 minutes, the chicken was done but skin wasn’t crispy, tasty though! I stirred potatoes and put them in at 385 for 10 more minutes, and they were delicious. I wonder if I turned up the heat? And yes, my oven is working correctly :)