Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
- 4 large russet potatoes, scrubbed and cubed into 1-inch pieces
- 1 large yellow onion, sliced into wedges
- 3 tablespoons vegetable oil or melted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Grab a large 9×13 inch baking dish or a rimmed sheet pan. Wash your potatoes thoroughly, keeping the skin on to save time and add nutrients. Cut the potatoes into uniform 1-inch cubes and slice the onion into thick wedges. Place the vegetables directly into the baking dish.
- Pat the chicken thighs dry with a paper towel; this ensures the skin gets extra crispy. Place the chicken in the pan with the potatoes and onions. Drizzle everything with the oil. In a small bowl, mix the salt, pepper, paprika, oregano, and garlic powder. Sprinkle the seasoning mix generously over the chicken and vegetables. Use your hands or tongs to toss everything together until evenly coated, then arrange the chicken on top of the potatoes with the skin side up.
- Slide the pan into the center rack of the oven. Bake for 45 to 50 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and the potatoes to be fork-tender with golden-brown edges. If you want even crispier skin, you can turn on the broiler for the last 2 to 3 minutes, but watch it closely so it doesn’t burn.
- Remove the pan from the oven and let the dish rest for 5 minutes. This allows the chicken juices to redistribute, ensuring every bite is moist. Spoon the roasted onions and potatoes onto plates alongside a piece of chicken. Pour any remaining pan juices over the potatoes for extra flavor before serving.
- Cook Time: 65 minutes