Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
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!
Delicious! I added a stick of melted butter over the potatoes.
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 ?
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!
Excellent meal. Just wish you had posted nutritional information so I could figure out WW points.
Hi, Colleen! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
I made this using sweet potatoes and golden potatoes… it was delicious!! My family loved it. This recipe is a keeper for sure!
This was delicious. I sliced the potatoes and shallots super thin with a mandoline, used legs, thighs, and wings from two broken down chickens, and cooked it for nearly exactly the recommended time. Everything was cooked perfectly.
Made this recently and will definitely make the chicken with the herb vinaigrette again. Great new flavor for roasting chicken thighs! I might try starting the potatoes a little ahead of the chicken next time as they needed almost half an hour more time to finish.
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.
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.
Excellent! It was a memorable recipe so I looked it up & I’m making it again tonight.
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.
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 :)
Hi Marti, you might want to try finishing the chicken with a 5 minute broil?
I thought of that for crisping the chicken, but the biggest problem was how long it took to cook. My husband prepped everything, and I finished and put it in the oven when I got home from work. We didn’t eat until 10:00! Now that I know, I can plan accordingly because it really was delicious!
I followed recipe exactly, and it has been in the oven 65 minutes and potatoes are still hard and chicken is not hot enough or crispy.
Not a great recipe. Although in print it sounds good, it ends up being like roasted thighs over German potato salad. I have been cooking professionally for many years and often play Russian roulette with online recipes – this was terrible. If you look closely at the finished product you can see – even from the angle it was shot from – the amount of chicken drippings vs the amount of potato. Don’t waste your time or $$
Nutrition facts? Calorie count?
Hi, Laura! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Easy recipe which is open to endless variations! My family inhaled it!
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!
I made with balsamic vinegar based on this review – delicious! Thanks for a great substitution!