Ingredients
Scale
- 4 to 6 bone-in, skin-on chicken thighs
- 3 large russet or red potatoes, scrubbed and cubed (approx. 1.5 lbs)
- 1 large yellow onion, sliced into wedges
- 3 cloves garlic, minced
- 3 tablespoons vegetable oil or melted margarine
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Dried parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a large 9×13-inch baking dish or a rimmed baking sheet with a small amount of oil. Wash the potatoes and cut them into 1-inch cubes, ensuring they are uniform in size for even cooking. Peel and slice the onion into thick wedges and mince the garlic cloves.
- In a large mixing bowl, toss the cubed potatoes and onion wedges with 2 tablespoons of oil, the minced garlic, and half of the dried oregano, paprika, salt, and pepper. Spread the vegetables in an even layer in the prepared baking dish. Pat the chicken thighs dry with a paper towel. Rub the remaining oil and spices over the chicken skin and underside. Nestled the chicken thighs into the bed of potatoes, making sure the skin is facing up.
- Place the dish in the center rack of the oven. Bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. If you want crispier skin, turn on the broiler for the final 2 to 3 minutes of cooking, watching closely to prevent burning.
- Remove the dish from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken stays moist. Garnish with dried parsley if desired. Serve one chicken thigh alongside a generous portion of roasted potatoes and onions, spooning any extra pan juices over the top.
- Cook Time: 60 minutes