Herb Roasted Chicken Thighs with Potatoes

Thinly slice the potatoes so that they will cook more quickly and will be cooked through by the time the chicken is done.

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Yield: Serves 4 to 6



  • 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


  • 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


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.

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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.

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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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  • Lisa

    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!


  • Rebecca

    Delicious! I added a stick of melted butter over the potatoes.


  • Megan

    I really want to make this using the ingredients that I already have on hand. Can I use boneless/skinless chicken thighs for this?

    • Emma Christensen

      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!

  • Denise

    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 ?


    • Emma Christensen

      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!

  • Sue

    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!


  • Colleen

    Excellent meal. Just wish you had posted nutritional information so I could figure out WW points.


  • Sherri

    I made this using sweet potatoes and golden potatoes… it was delicious!! My family loved it. This recipe is a keeper for sure!


  • Sam L

    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.


  • Sandy S

    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.

  • Cindy

    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.


  • Rhonda

    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.


  • Kathy

    Excellent! It was a memorable recipe so I looked it up & I’m making it again tonight.


  • Cathy

    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.


  • Marti Lee

    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 :)

    • Elise Bauer

      Hi Marti, you might want to try finishing the chicken with a 5 minute broil?

      • Marti Lee

        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!

  • Marti Lee

    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.

  • B.

    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 $$


  • laura

    Nutrition facts? Calorie count?

    • Emma Christensen

      Hi, Laura! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!

  • Angy Stimson

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


  • 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!


    • Kathleen

      I made with balsamic vinegar based on this review – delicious! Thanks for a great substitution!

  • Denise

    Very tasty.

  • Sally Croll

    How do you cook this in a halogen oven please?

    • Emma Christensen

      Hi, Sally! Emma here, managing editor. I’m sorry but I haven’t ever cooked in a halogen oven and so can’t advise on how to adapt the recipe! Anyone else have suggestions for Sally?

  • 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.


  • 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!

  • Angela

    Loved this. Simple to make & delicious. Used fresh tarragon & parboiled the potatoes for a few min so they’d be done with the chicken.


  • rozie

    Rather disappointing. Tasty enough but very oily.

  • Marina

    Made this dish tonight after work and found it simple and delicious. The husband kept making sounds while eating it and said these were the best potatoes I’ve ever made. He also didn’t use bbq sauce with the chicken and he has bbq with any meat I cook haha. The chicken turned out perfect and moist and the skin was browned and crisp. Loved it and will definitely make it again. I didn’t have shallots, but did use white onion, as was mentioned in the recipe. That turned out great, too.

  • Marie

    This dish is delicious!! So easy to make. I’ve made it 3 times in the last week and my fiance and friends all approve! It’s also easy to modify a little. I did it once with thighs, no skin. Once with thighs with skin. And once with a whole chicken I broke down. Every time it came out perfect.


    • Elise Bauer

      I’m so glad you liked it Marie! Good to know it works with skinless thighs too, and a whole roast chicken over potatoes is a great idea!

  • Helen

    What did I do wrong? I am reviewing all the positive comments and my dish turned out very dry. I didn’t have any juice in the casserole at all. I just used 4 bone in with skin thighs but followed the recipe exactly. Any help would be appreciated.

    • Elise Bauer

      Hi Helen, hmmm, perhaps your chicken thighs were smaller in size than the ones I used? If the dish turned out dry it’s because the chicken overcooked. The timing has worked well enough for most others, so I’m thinking either it’s something to do with the size or moisture content of your particular chicken thighs, or it might be a calibration issue with your oven.

  • Caitlin

    Oh my goodness, I never take the time to review recipes on blogs (I know, shame on me), but this recipe was incredible. So simple, so full of flavor, and my entire family loved it! This will become a staple in our household! Thanks for the great recipe!


  • Erin

    Does anyone know how many calories are in this meal?

  • Jill McLemore

    Hubby’s comment: “Babe, if this were a Pandora station, I’d give it a thumbs up! In fact, I might even download it and play it over and over and over again!” I’d say this was a HIT! :)

  • Donna

    Lovely recipe! We’ve been using this recipe regularly since we found it a few years back. The taste the chicken and vingarette distributes into the potatoes is delicious! Thank you :D


  • Theresa

    I just came across this recipe and am excited to make this for my friend & her family (they’re going thru difficult times). I’d like to prep this ahead and drop it off for them to cook at their convenience (it seems like this would work better than cooking it for them to reheat). I’ve read lots of commebts about the potatoes requiring extra time and I want this to be as easy as possible. I’m thinking about prboiling the potatoes for a few minutes – this also would address my fear of the unbaked potatoes discoloring. Do you have different advice?

    • Elise Bauer

      Hi Theresa, I think parboiling the potatoes a few minutes is an excellent idea.

  • Meghan

    Do you think there is a way to modify this for a crockpot recipe?

    • Jolene

      I made this yesterday using my 2.5 qt. “casserole crock”. I just browned the skin side of the thighs first then cooked on low for 6 hours. Put it under the broiler for a few minutes after it was done to crisp up the top again. Came out great. I have a picture, but not sure how/where to post it. :)

  • Deirdre Finck

    Do you think I can marinade the chicken first and it would be OK to put on top if the potatoes and pour the left over marinade on top?

    • Elise Bauer

      Hi Deirdre, I think you could easily marinate the chicken first. Great idea!

  • Kimi

    So easy and delicious! I used some fresh rosemary on it as well. Thanks for an easy and tasty dish for dinner!


  • Tricia Dignam

    Delicious! A big hit with my family! I used fresh thyme and some dried tarragon. I would say to heed your instruction to remove excess skin and next time I will try browning the underside of the thighs before layering them on. Thank you!

  • Stephanie

    I made this over the weekend for dinner. It was incredible! The flavors are unlike anything I’ve ever had before. I did use boneless skinless chicken breasts, and as predicted they were a touch over cooked. But I also microwaved my potatoes for about 3 minutes (stirring each minute), and they were very tender. So I think I can safely reduce the cooking time to ensure the chicken will be perfect. I also doubled the vinaigrette to ensure nothing would dry out.

    Husband loved it too, so I will definitely be making this again. Thanks for a great recipe!

  • chigo

    I used sweet potatoes and it was a hit! Thank for a beautiful but simple recipe

  • Alicia

    Cooked this last night. Family loved the chicken but not the potatoes. I did have to cook the potatoes longer after pulling out the thighs. The thighs throw off so much juice/fat that the potatoes got swamped. Will do the recipe again for just chicken and cook potatoes separately.

  • Tori

    Really yummy but I found the cooking time was off… I’d recommend pre cooking the potatoes/shallots/garlic a bit before adding the chicken. Even covering the potato mixture with foil for 15-20 min then adding the chicken, remaining ingredients and baking uncovered for 45-50 min.

  • Karin

    We enjoyed this fabulous dish! The kitchen smelled divine as it was cooking. My only warning is this: do not be tempted to double the vinaigrette recipe. I did because I thought that the original amount wasn’t enough. This lead to a little bit of a soupy, greasy bottom on the dish. Make it exactly as written– You will love it!

  • Astrid

    Made this for dinner this evening – a total hit!! I doubled up on the flavor a cooked for 10 minutes longer. So tasty, perfect!

  • Kelly

    Made this last weekend.. So good!! Leftovers the next day tasted even better. Will definitely make again, maybe with a Greek flair, thinking lemon, oregano and garlic..


  • Peggy

    Fixed this tonight; it tasted as good as it smelled The potatoes needed a little more time; maybe I should have sliced them just a bit thinner or tried the microwave zap first. Very easy to put together. The chicken thighs were skinless and boneless but they came out perfect.

  • Shawna

    Oh my goodness, I found this recipe by chance thanks to a google search.
    I am so happy that I found it. It was delicious. As someone who isn’t very comfortable in the kitchen I was able to surprise my husband with this very yummy dish. It is definitely a keeper!

  • John

    Great one pan dish! Putting it in the oven now for the 2nd time. The whole family loved it. We added extra garlic and used lots of fresh sage = delicious! Thanks.


  • Dasha

    The flavors were delicious! I did not have fresh herbs and I still wiped the baking dish clean! I can only imagine how much better is would be with fresh herbs. I did mess up the potatoes though. Only had russets, so I cubed them and added them to the dish 10 min after I started the chicken. After an hour of baking chicken was done perfectly, but potatoes could use 5-7 min more. Picky family did not eat them but I’m going to use them in a potato salad, so nothing goes to waste. I will definitely make this dish again with yukons and following the directions more closely. I had just enough juices in the pan, no oily/greasy mess. I used whole cut up organic chicken, maybe that helped. Thank you, Elise. Usually anything that says “French” is so intimidating to me, but this was easy and delicious!

  • Jamie

    Thanks so much for the recipe (for all of them, really). I made it for Valentine’s day and my SO said it tasted like something from a restaurant, which made me happy because it really couldn’t have been easier to make. It really was delicious and will go in my recipe box for sure.


  • madeleine

    It was excellent, thank you so much! I did add about a cup of water to give it more sauce / juice.

  • Phyllis

    A wonderful recipe that I have made quite a few times now..We really enjoy it! Thanks for sharing this awesome, simple recipe!

  • Charlotte

    I love this recipe and the chicken turns out great, but the potatoes are an oily mess. I did trim the fat off the chicken. What should I do?

    • Karin

      Had a similar experience, but I doubled the vinaigrette recipe. Perhaps half the olive oil as thighs are pretty oily already?

  • Julie

    I’ve made this twice already and will be making it again tomorrow-the way the potatoes soak up that chickeny goodness, on top of the vinaigrette is addictive. Thanks again for this recipe.

  • Sharon

    This was excellent, I used 8 chicken thighs so I doubled the sauce mixture and it came out delicious! Will definitely be making this again and again! This and a vegetable or salad and you have a wonderful meal.


  • Virginia

    Thank you so much for this wonderful recipe! I came across this recipe about two months ago and it has quickly become a staple for me. I’m a single 20-something so I make this dish at the beginning of the week and eat it a few times throughout – it gets better as leftovers. It’s also a super simple but still impressive dish to serve to guests. I love it!

  • Wariko

    Amazing amazing amazing, made it with lemon juice and it was finger licking good! The potatoes needed some extra time though.

  • Sammy

    Thanks so much! The chicken was so tasty AND it took minimal effort! Like others, I used red potatoes, and they cooked just fine. Thanks Elise, you’re awesome!


  • Rebecca

    This was so yummy! I used made to the exact recipe with Italian herbs in the marinate and thyme on the onions. I look forward to making this again.


  • Alysan

    Elise, thank you for sharing this recipe. It’s turned into one my husband and I use as a much repeated favorite recipe. It’s delicious and easy to make as well. The vinaigrette and other spices make the house smell so good while it’s cooking.

  • Reg Galbraith

    This is the second time I’ve done these. My wife even liked them……tonight, my grown children will be treated to a feast of the same. They already smell amazing and they aren’t even in the oven yet

  • Lise

    Very pleased with how this recipe turned out, with a few minor tweaks: used 1 Tbsp of Dijon in the vinaigrette; used fresh thyme and rosemary instead of tarragon (I wanted earthier notes); baked for 60 minutes at 350 in a convection oven (potatoes were perfectly tender); found that a 10″ square dish was a better fit for 6 thighs (2 lbs) over two layers of thinly sliced unpeeled Yukons (1 1/4 lbs). All in all this was a tasty, easy weekday dish.

    Some time I will try it with fresh tarragon but might substitute dried tarragon for herbes-de-Provence and white wine vinegar for the red in the vinaigrette.

    Though I’ve tried and enjoyed dozens of your recipes, this is the first time I’ve had the opportunity to post a comment (comments have always been closed for the other recipes). All to say, there hasn’t been a recipe I’ve tried from this site that I have not enjoyed. Please keep them coming.

    – a grateful reader and eater :)


  • Bev.

    This sounded so good…….but it was mostly nasty! The chicken was okay once I added some grated parmesan cheese and browned it to give a nice crisp topping. But even the tasty chicken couldn’t overcome the oily, undercooked potatoes. The dressing was rather tastless even with the addition of some lemon zest. I reheated the left overs the next day for my husband and he said the whole thing was tasteless. I’m not sure what can be done to salvage this unfortunate mess of a recipe.

  • suzanne swartz

    Oh My!!!!!!! Just finished eating and this is the best chicken dish I have ever tried in my 72 years…. Already a favorite… My potatoes did not cook either, so I took thighs out and cooked until potatoes were done ……. Next time I will mico for a few minutes…….Outstanding recipe.
    SueS.. Haverhill, Ma.

  • reese

    I’ve been trying this for a few times already, all my friends like this chicken so much, they will even get the recipe from me, thanks!


  • Gabby

    Hi there! I tried this recipe for the first time yesterday and it was DELICIOUS!! And so easy!! The water-soaked onion turned out to be a great alternative to the shallots (thanks for the tip!). I also subbed brown spicy mustard for dijon, because that’s all I had on hand.
    I actually pre-assembled the whole thing in a casserole dish in the morning and stuck it in the fridge, and then at night I just took it out and put it on the counter a few minutes while the oven preheated. Turned out sooooo well. Everyone raved about it. Thanks for a great recipe which I will be making many times in the future!

  • Aleidachin

    This recipe is very easy and so delicious we love the potatoes, I hardly use shallots and did it with red onions and it turned out fantastic, Elise each one of your recipes are wonderful, thanks for sharing them ;)


  • Gwen

    Just a quick tip for people who want to use boneless skinless thighs or breasts and are concerned about the meat getting dry: lay some strips of bacon across the top of the meat and cook covered for the first 20-30 minutes. I love this recipe. :)

  • Sally

    Another keeper from Elise. So easy yet so tasty. Loved the flavors of the vinaigrette. Only had Russets in the house but they were fine just curled some. Next time I’ll use Yukon Golds.

  • Deb

    has anyone that made the lemon version tried adding capers? and maybe dill? I plan on trying the lemon version this Thursday so let me know?

  • Tammi

    This was sooo good, will definitely make again. Next time I’m thinking I might add some lemon – juice and zest, just because I’m a lemon head :) I only made 4 thighs for the two of us but did not cut down the other ingredients and we enjoyed the leftovers another night. So glad I found your blog!

  • Colleen

    Delicious! I have already made this twice this week. I really struggle making enough food to feed my teenage son (he is 6’6″) and this fit the bill perfectly. He easily ate 5 chicken thighs tonight (and then had two bowls of oatmeal after dinner, but that is a different story) — and said it was even better than last time. Hoping to find some more high volume, lower cost recipes on your site. Thank you!!

    • Elise Bauer

      Hi Colleen, I’m so glad you (and your son) like the recipe! If you are looking for other high volume, low cost recipes, check out our budget category.

      • Colleen

        Thanks so much — looking forward to making the mac and cheese chorizo next! I am sure he will love it. Thanks again!

  • JD_Aussie

    Yum!, I used skinless, boneless thighs and it was so delicious, moist and tasty, I will definitely make again. I used and recommend fresh thyme, French shallots and a quality Dijon mustard. I served with fresh steamed vegetables and my foodie family were very pleased. I’m hoping the small meal I manged to save will be there in the morning for me to take for lunch.

  • Mhundley

    Wow. This instantly became one of my husband’s favorite dinners!

  • Amy

    I made this a couple nights ago and it was a hit! Even my husband and I who usually aren’t a big fan of chicken thighs.

    I doubled the recipe and used my biggest pan (not sure the size but bigger than 9×13). I used red potatoes just because that is what I had on hand, sliced thin using a mandolin slicer. I had to bake it slightly longer, 10 or 15 minutes more.

    Will definitely be making again! Thanks!


  • Bo J

    Great recipe. I made it for dinner tonight and my son couldn’t stop eating it. He basically ate it all. I had one piece and was quite impressed. Easy to make too. This one is going to be a staple.

  • Rochelle

    I thought it was a wonderful dish, both my husband and I loved it. I will be making it again!

  • Roe Povernan

    Very blah
    Needs diced tomato or something

    • Elise Bauer

      Try adding a bit more salt. Both potatoes and chicken really need salt to make their flavors shine.

  • John B

    Well, I made this by the recipe and it did not turn out well. Not sure what to say.. I will let the next unsuspecting person waste their food on it.

  • Michelle

    Oh my…I am all googly eyed over the dish that this chicken was prepared in! Where can I get it? It’s beautiful!

    • Elise Bauer

      Hi Michelle, a friend of mine gave me the dish a few years ago. She bought it at Crate and Barrel. I’ve tried to find more there but haven’t been able to.

  • James

    Great recipe. Thanks! Tried it last night and it was perfect. Some modifications:

    . Mix of stoneground & honey mustard, instead of Dijon (was out of Dijon)
    . Pieces of fresh kale and sprigs of cilantro on top instead of fresh herbs
    . White onion (1/2 small) instead of shallots (was out of shallots)
    . Diced garlic from a jar (just easier and the flavor absorbs better, IMO)

    • Deb

      LOL – the whole garlic cloves are the ultimate !!! Once they are baked this long they are like butter – no heat and almost no hint of garlic – just nutty, soft, and delicious. I too had to sub diced from a jar but will make this again as soon as I get fresh garlic – just for the whole clove experience. (but may use both diced from a jar with the whole cloves on top). My husband and I will be fork-sparring to get all the garlic cloves!

  • Alysha

    Looks great but one thing: I HATE mustard. does it really need to be there? Anything I can change it to. I am VERY picky. Even the shallots are half and half but im going to try this it sounds good!

    • Elise Bauer

      If you don’t like mustard, you can leave it out. You may want to add a little vinegar though in that case.

  • Rochelle

    I have this in the oven now I can’t wait to eat some! I did not have yukon gold but I had red potatoes, I think it will still taste wonderful! I think this will go great with some nice spring asparagus and fresh rolls from the bakery!

  • Inez

    WOW! This is a great recipe. It will be a regular on cooler days. The only adjustment I made was broiling the dish for about 3 minutes to crisp the skin at the end of the cooking. My husband and I loved it. Thank you for such a great dinner!


  • Bethany

    I absolutely love this recipe. It was so easy to put together and I had no problem following it. I made it last weekend for my friends and all of us practically licked the plate clean ( with bread of course :) ) Great recipe for transitioning from winter to spring.

  • Ceri

    Made it last night. Chicken was incredibly moist, the flavor was great but even with extra cooking time (which both the chicken and the potatoes needed) the potatoes were still al dente. I sliced them with a mandolin, so they were thin, but the chicken was done so I pulled it out. I did like it enough to give it another try though, so I will either blanch or micro wave the potatoes first next time! Thanks!

  • Eric

    Made this for dinner tonight and was very pleased. The only thing that I did differant was that I roughly chopped the garlic. Some time in the near future I will try the Greek version. I have not had a recipie from this site that I have not liked. This is my go to site for good food. I like the write up at the beginning of the reciepies and they are always easy to follow. Thank you, Eric

  • Natasha

    I was a hero after making this recipe. My son said it was the best chicken he ever had – coming from a picky eater, this is quite a statement. My husband called me superwoman. Please give us more of these!

  • Julia

    Delicious! This is the first recipe I’ve tried from your blog and it is a winner! I used regular white vinegar and the smokey mustard because those were what I had on hand. I made the vinaigrette first using my substituted ingredients and it tasted great. Smelled wonderful too. The chicken turned out so juicy. Love your blog, particularly the tips and tricks section. Thank you!

  • Katherine

    I made this for dinner tonight and it was really super delicious! My husband said it was the best chicken dish he’d had in ages and my 14 year old son liked it too. I am always attracted by one pot recipes as they make life easier. I had fresh tarragon so stuffed it around the side of the dish as the recipe suggests and added some chopped with thyme to the vinaigrette. Served with green beans and sliced carrots it was delicious. I don’t think it would be as good without the tarragon which really made it special. This is simple enough for a family meal – takes about 20 mins to prepare then I left it to cook for about 1.5 hours as I like the chicken to fall off the bone a a little; or special enough to serve for guests.
    This will become a family favourite – more like this please!!

  • Penelope Russell

    This recipe caught my eye immediately because we love chicken thighs. Finally got everything together and did it tonight. I cut off (with kitchen shears!) as much fat and extraneous skin as possible. The balance still seemed good, i.e. there was enough ‘chicken juice’ to give adequate moisture for the potatoes to cook without drying out. I used more garlic than called for…….love it, and found that after all was cooked, the garlic was very tender, and on my plate I cut it up in little pieces and ate it mixed in with all of other components. We are a family of two, but I followed the whole recipe: two thighs each with two left over for husband later in the week when I’m out to book club! He’ll MW It on ‘reheat’, and I think it should be delicious!

  • Kathy

    This looks like such a lovely recipe, both this one and the Greek version. Is there something I could use to replace the mustard – or perhaps leave it out altogether? My family really does not like mustard. Thanks!

    • Elise Bauer

      You can just skip the mustard, maybe add another teaspoon of vinegar.

  • Teresa Hartung

    I made this tonight with sweet potatoes because I had quite a few and I wanted to use them up. Oh my gosh!! Mixed with the sweetness of the onions, I was eating more of them, than the chicken! Great recipe

  • Amber

    I have sweet potatoes on hand, would that work instead of Yukon Gold?

    • Elise Bauer

      Sure, sweet potatoes would work too! If they end up taking longer to cook, you can remove the chicken when the chicken is done and just let sweet potatoes cook a little longer.

  • Gonzalo

    It seems to me that you have more recipes for thighs and legs than for breasts. Do you personally prefer thighs or is it “the old breasts dry out to easily” reasoning? Personally, I like both equally, but thighs can be so underrated, although they often have better flavor.

    • Elise Bauer

      Busted! I prefer thighs. To me they taste better, more chicken-y. They are also more forgiving when you cook them, as they do not dry out as easily.

  • Bethany

    I made this last night using red potatoes, small yellow onions, and quarter legs (way cheaper than thighs). Turned out great. I used sage and thyme as my herbs, duck fat to grease the pan, and grapefruit juice and Dijon for the vinaigrette. I love how the potatoes and onions maintain their texture and don’t become overpowered by the chicken or vinaigrette flavor. The pan drippings also work great as a salad dressing.

    • Bethany

      I forgot to write that I did baste twice during cooking. I think it would have turned out too dry if I hadn’t.

  • gaps girl

    I made this dish with zuchinni instead of potatoes and it was tasty. The chicken was very juicy. I plan to make it again soon.

    Elise, would apple cider vinegar work instead of red wine vinegar? Also, i want to add more vegggies. Any ideas on what other veggies would work well?

    • Elise Bauer

      Apple cider vinegar would work fine. As for other vegetables, I would do root vegetables such as parsnips, carrots, turnips, and rutabagas. You could also try kohlrabi.

      • Deb

        just popped this in the oven – it was so easy!!! I love the recipe and love being able to read the comments. I just saw the one about subbing zuchinni instead of potatoes and may try that next time or the root vegetables such as parsnips, carrots, turnips, and rutabagas that Elise mentioned. My only regret is that I am out of fresh garlics so I heaped 2 tablespoons of jarred minced garlic in with the italian dressing (and I used a bottle of zesty pepper Italian with added oil and dijon mustard) I hope it is still as good as the original sounds. I plan to splurge and have it with bread and red wine.
        mmmm… I can smell it cooking – so far so good!
        I used boneless skinless thighs so I may cover with foil part of the time – will let you know how it goes.

  • Judi

    Oh my. I made this last night and just had to stop myself. The potatoes and shallots! Really, I could be happy with just the potatoes and shallots. Of course, having the chicken with that yummy vinaigrette doesn’t hurt either. What a great way to use up some of the tarragon that’s thriving in my garden.
    Thanks for such a simple, easy recipe.

  • Natasha

    This sounds great, but I am worried about all that fat from the chicken skin. I’m thinking boneless, skinless thighs would be a healthier option. Do you think the dish would be to dry?

    • Elise Bauer

      Yes, I think the dish will be too dry. Way too dry.

      • Ian

        I only had skinless and deboned thighs, 500 kg, available. so, I doubled the amount of vinagrette and covered the dish for 45 min before uncovering. The chicken was fine. However, I had to cook the dish for another 45 min for the potatoes to cook. I may have had the oven too low or too many potatoes or something.

        Anyway, the dish was very tasty and my family loved it. I will definitely be trying this again, but I think I will pre-cook the potatoes.


  • Bex

    I have a suggestion for getting the potatoes to cook in less time – put them out on a flat dish and microwave them on high for about 1.5 – 2 minutes. Then put them in the casserole dish… they will be partly cooked already. I do this all the time with baked potatoes when I am short on time – just stick raw unpeeled potatoes with a fork and microwave them on high for about 4-5 minutes, then put in oven to finish up baking for about 20-25 minutes. Works every time!

  • Ellen

    WOW! This dish was a big hit here. Chicken thighs and potatoes are two of my husband favorite foods. I needed extra baking time for the potatoes to be done and the skin on the thighs to crisp up..maybe 20 minutes more. Next time I think I will try fresh rosemary instead of tarragon. Great way to experiment with fresh herbs. This will be served many more times at this house!

  • Tracy Watkins

    I made this exactly like the recipe and there was too much juice in the pan. Poured out about 2 cups of juice from chicken and vinaigrette and tried to cook the potatoes so they had a little texture. Problem was then chicken was dried out.

    • Elise Bauer

      Hi Tracy, the vinaigrette plus the olive oil for spreading around the pan adds up to 1/4 of a cup of liquid. So, your 2 pounds of chicken thighs produced 1 3/4 cups of juice when they cooked? That is rather unusual.

      • Tracy Watkins

        Hi Elise – I doubled the recipe but maybe I didn’t use enough potatoes (although I used six). What is the texture of the potatoes supposed to be like? I was thinking or doing this again but cooking the chicken and potatoes separately because we like a little texture on our potatoes. The flavor was very good but trying to get the potatoes and chicken exactly to our texture was challenging. Have you ever doubled this?

        • Elise Bauer

          Hi Tracy, by texture do you mean firmness or softness? Yukon golds and russets cook differently. Yukon golds hold their shape better and they take longer to cook. Russets don’t hold their shape as well and they cook more quickly. So it all depends on the potato you are using, how thin you cut them, and how long you cook them. I like Yukon golds because they hold their shape better. To cook in the time allotted though, you either need to microwave them a bit first (as another commenter recommended) or cut them very thin.

          As for doubling the recipe, I haven’t done that yet. As for doubling the potatoes, I haven’t done that either, though if I were to do it, I might pre-cook the potatoes a bit first.

  • Tina

    I made this tonight, and it was fantastic! Made it exactly as written – I couldn’t believe all the flavor that transferred into the potatoes – WOW! My husband and I love it and will definitely make it again. OH yes, and I did make it earlier and put it in the fridge for a few hours before cooking it. Thanks, Elise!

  • Liz

    An excellent recipe. I’ve been making a similar one with large cubed potatoes and onions and spices. My favorite.

  • Lauren

    I made this last night, delicious! I used the onions straight up and stirred a few times to make sure everything was getting coated in the wonderful juices. The potatoes took a little longer to cook then my thighs did so I just removed the thighs when they were done and kept them warm while the potatoes finished up then spinkled it all with Grana Padano- everything’s better with a little cheese.

  • Jaylene Myers

    Made this last night and it was absolutely delicious!!!
    Thanks for a wonderful recipe!

  • Amber

    This turned out amazing! So glad I saw this post on FB. Definitely a keeper.

  • Erin

    I made this tonight and it was AMAZING! Thank you for sharing the recipe. I realized at the last minute that I was out of red wine vinegar, so I substituted white wine vinegar. It still turned out great – the entire family loved this dish!

    Question: What is the reason for soaking the onions for 10 minutes?

    • Elise Bauer

      Hi Erin, I’m so glad you liked it! Soaking sliced onions in water takes some of the “bite” out of them, making them perform a little bit more like shallots, that are mellower when cooked. If you use sliced onions and you don’t soak them first, I find that they have a little bit of a raw taste to them in this recipe.

  • Paul

    A good recipe — I’ll use it again. But with less salt next time (and I like salt!).
    Regarding the vinaigrette: I’ve always used a ratio of 2 or 3 parts olive oil to 1 part vinegar for a typical salad vinaigrette, but your ratio is reversed. Was this intentional for this particular dish?
    Regarding weights and measures: I always appreciate recipes that include measurements by weight, rather than by volume, where appropriate — such as things like sliced shallots!

    • Elise Bauer

      Hi Paul, the inverse ratio is intentional, because the skin-on chicken thighs produce the fat to make up the difference. When I made a version with a regular vinaigrette the result wasn’t nearly as flavorful and had way too much fat.

  • Dave Drum

    I’ve been reading your blog via an RSS feed on my iGoogle home page for some time. And making the occasional recipe and/or reposting (with appropriate credit given) to the Cooking Echo on FIDO. But, this is the first time I have felt compelled to make comments.

    Killer recipe! And my favourite part of the chicken. I was going to make a razzleberry puree and sour cream chicken thighs recipe I scored from recipesource.com. But, no brandy in stock. Then this fell into my in box.

    I hope the Yukon Gold spuds were just for the colour – because I used red-skin white potatoes and they worked quite nicely.

    Oh, yeah, I also nominated Simply Recipes as my favourite food blog (now that Dave’s Cupboard has gone dark) on the recent Saveur Magazine poll. Hope you win something.

    • Elise Bauer

      Hi Dave, I’m so glad you liked the recipe! (And thanks for the nomination.)

  • Dave

    I have been doing something similar with a butterflied chicken roasted over a pan of veggies, but I think I like your recipe better. The vinaigrette looks very tasty and I bet that putting the chicken right on top of the veggies keeps everything nice and juicy.

  • peggy

    I have a dumb question! I want to make this. I find a lot of recipes that I love however I always have this same problem. . We won’t eat 2 lbs of chicken thighs. I would make just one pound. Do I have to reduce the amounts of the ingredients to make one pound of thighs or leave it the same?

    • Divide in half, or invest in tupperware

      Yes, divide most of the main ingredients accordingly. Except you can never really have enough garlic, IMHO, so there it is. Basically, reduce the amount of potatoes in this one.

      Or, buy some plastic food bins and store the remainder for leftovers.

  • Jen

    Elise, I can’t wait to make this, but would I reduce the cooking time if using deboned thighs?

    • Elise Bauer

      Hi Jen, good question. In theory yes, you would reduce the cooking time. By how much, I don’t know. The problem is that you sill want the potatoes to cook through, which they just do with the current recipe. If you reduce the cooking time, you’ll probably need to slice the potatoes even thinner, with a mandolin, so they get cooked by the time the chicken is done.

      • Janine Vanderlinde

        Just cover it with foil for the first three quarters of cooking time then uncover for a bit. Will be cooked through.

  • Robert Yesselman

    Hi – what’s the internal temp when the thighs are done? 160? Thanks.

  • Randi

    Is it possible to modify this to use boneless skinless chicken breasts? My kids complain when their meat has bones in it but I think they’d like all the flavors.

    • Lana

      What about just deboning the thighs? It is easy to cut down the back of the thigh and remove the bone.

    • Elise Bauer

      The problem with using boneless skinless chicken breasts for this recipe is that the breasts would dry out in the long baking needed to cook the potatoes and shallots. Chicken breasts cook more quickly than thighs, and skin is needed to protect the meat from drying out.

  • Margarita

    Om nom nom….!!! Chicken and potatoes… that’s my kind of meal! A question: how thin do I have to slice the potatoes? In other words, do I have to use a mandolin or they don’t have to be that thin?

    • Elise Bauer

      Hi Margarita, I didn’t use a mandoline on mine, I just cut them as thinly as I could with a sharp chef’s knife.