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    Home » Recipes » Main Dish

    Slow Roasted Crispy Chicken Thighs and Potatoes

    By Lily・Published: May 16, 2020・Updated: Jun 2, 2021・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    These crispy roasted bone-in chicken thighs are slow-roasted over a bed of Yukon gold potatoes. They come out of the oven with a crispy, garlic and herb-crusted skin and moist falling off the bone tender chicken. Did I mention the buttery flavorful chicken-infused tender golden potatoes? I don't know what's the best part of this one-pan meal.

    slow-roasted chicken thighs and potatoes

    For more chicken recipes, check out these roasted chicken leg quarters, rosemary grilled boneless chicken thighs, and chicken freekeh pilaf!

    What I Love About This Recipe

    I love that these crispy chicken thighs are slow-roasted atop golden sliced potatoes. All of the flavors infuse together with the herb seasoning, crispy moist chicken, and the buttery soft potatoes.

    I'm a big fan of one-pan meals, and this my friend, is a one-pan meal that is super simple and delicious. Even though these crispy chicken thighs take a long time to slow-bake, the prep time is minimal. It's the perfect recipe for when you are hanging around the house and doing other things.

    Ingredient Notes

    ingredients to make crispy roasted chicken thighs.
    • Chicken thighs: Use chicken thighs with the bone-in and skin-on. My favorite is the organic air-chilled chicken thighs.
    • Potatoes and/or Carrots: I made this recipe with just potatoes, but it goes really well with carrots as well. Peel and slice the potatoes into thin circles. If using carrots, I recommend baby carrots that are sliced in half.
    • Fat: This recipe uses olive oil and butter, however, you can mix things up a bit and use coconut oil and/or ghee.
    • Herbs: If you have access to fresh herbs, then go fresh! Dried herbs are optional if fresh herbs are not available. For this specific recipe, I use a mixture of fresh and dried herbs.
    • Other Seasonings: I crush my garlic with salt using a mortar and pestle. I recommend using a whole large juicy lemon for this recipe. My favorite salt is flaked sea salt. Also, I crush my pepper fresh.

    How to Make Crispy Roasted Chicken Thighs

    Heat the oven to 325℉ (162℃) or 300℉ (150℃) convection baking with a fan.

    add garlic cloves and salt to a mortar

    Crush the garlic with a mortar and pestle or garlic press.

    mashed garlic paste

    The garlic should be like a paste.

    squeeze lemon into the mashed garlic

    Squeeze the lemon.

    chop fresh rosemary and thyme.

    Chop the fresh herbs.

    Make the marinade. Add crushed garlic, lemon juice, olive oil, butter, and chopped fresh herbs into a large bowl.

    mix the mediterranean marinade.

    Marinate the chicken. Mix the marinade with the chicken thighs in a large bowl. Marinate the chicken thighs while preparing the potatoes.

    marinating chicken thighs in a bowl.

    Prepare the potatoes. Peel and chop the potatoes into thin circles.

    slice golden potatoes

    Assemble the pan. Layer the potatoes on the bottom. Add some salt and pepper. Place the chicken thighs on top of the potatoes (skin up). Add salt, pepper, and dried herbs.

    add the marinated chicken thighs on top.

    Bake. Cook the chicken covered with foil for 1.5 hours at 325℉ (162℃).

    bake the chicken thighs uncovered.

    Remove the foil and continue cooking for another hour at 325℉ (162℃). The total cooking time is close to 2.5 hours.

    roasted chicken thighs and potatoes.

    Pro tip: Every oven and baking setup is slightly different, so adjust the cooking time as needed. The chicken is finished when the skins are crispy and the potatoes are easy to pierce with a fork.

    roasted bone-in skin-on chicken thighs and golden potatoes on a baking sheet.

    Tips and Tricks

    • Buy bone-in with skin chicken thighs. The best part of this recipe is the flavor-infused herb-crusted crispy skin.
    • Cook low and slow. This recipe takes about 2.5 hours of baking at a low temperature. The low temperature lets the thighs and marinade infuse together.
    • Cooking time may vary. Depending on your oven, the cooking time may vary slightly.
    • When marinating the chicken thighs, rub the marinade under the chicken thigh skin.
    • Place the chicken thighs on the potatoes with the skin up, allowing the skin to crisp up over baking.
    roasted potatoes and chicken thighs

    Substitutions and Variations

    Vary this recipe by changing up the cooking oil and herbs. Mix the olive oil and butter with some ghee or coconut oil to get a different flavor.

    Another way to vary this recipe is by adding a variety of chopped fresh herbs. If you have some fresh oregano and thyme, you can substitute those herbs for fresh rosemary. Or you can add a mixture of herbs altogether. I recommend not exceeding 2 tablespoons of fresh herbs or 1 tablespoon of dried herbs. Otherwise, the herbs will be too overpowering.

    close up view of roasted chicken thighs

    Equipment

    • Large oven baking pan: I recommend something at least 2" deep.
    • Parchment paper: This helps make clean-up a breeze.
    • Large mixing bowl: To marinate the chicken thighs.
    • Mortar and pestle: This is the best way to crush garlic in my opinion.
    • Potato peeler
    • Chef's knife and cutting board

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    📋 Recipe

    crispy chicken thighs and potatoes

    Slow Roasted Crispy Chicken Thighs and Potatoes

    Author: Lily
    Course: Entree, Main, Main Dish
    Cuisine: Mediterranean
    Prep: 15 minutes mins
    Cook: 2 hours hrs 30 minutes mins
    Total: 2 hours hrs 45 minutes mins
    4.88 from 25 votes
    Print Pin Rate Email
    Servings 4
    These slow roasted crispy chicken thighs cook low and slow atop a bed of sliced potatoes. They are tender, crispy, and so flavored with garlic and herbs.

    Ingredients
     
    US Customary - Metric

    • 4 lbs chicken thighs bone-in, skin-on
    • 4 potatoes golden, medium sized
    • 1 tablespoon olive oil
    • 1 tablespoon melted butter
    • 6 garlic cloves mashed or pressed using a garlic press
    • 1 sprig fresh rosemary, chopped substitute dried rosemary
    • 1 teaspoon fresh thyme, chopped substitute dried thyme
    • 1 teaspoon dried oregano
    • 1 large lemon
    • salt and pepper to taste

    Instructions

    • Heat the oven to 325℉ (162℃). If using convection baking with a fan, heat the oven to 300℉ (150℃) convection baking with a fan.
    • Chop fresh rosemary into small pieces. Juice the lemon. Add melted butter, olive oil, lemon juice, chopped rosemary, and crushed (or mashed) garlic to a large bowl. Add chicken thighs and mix well.
    • Peel and slice potatoes into thin circles.
    • Place parchment paper in the baking pan. Layer sliced potatoes into 2 layers. Add some salt and pepper on top of the potatoes.
    • Put the marinated chicken thighs directly on the potatoes with the skin facing up.
    • Cover with foil and bake for 1 hour and 30 minutes. Remove the foil. Continue baking for another hour at 325℉ (162℃) uncovered. The total cooking time is about 2 hours and 30 minutes.

    Equipment

    baking sheets.
    Baking Sheet
    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    lemon squeezer.
    Lemon Squeezer
    mortar and pestle.
    Mortar and Pestle
    parchment paper.
    Parchment Paper
    peeler.
    Peeler

    Video

    Notes

    1. Ovens are different! 
    2. These chicken thighs bake covered for 1.5 hours at 325℉ (162℃), then bake for 1 hour uncovered at 325℉ (162℃). Total cooking time is 2 hours and 30 minutes (roughly).
    3. Place the baking pan in the middle of the oven.

    Nutrition

    Serving: 2thighs | Calories: 557kcal | Carbohydrates: 38g | Protein: 33g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 144mg | Potassium: 1203mg | Fiber: 5g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 3mg

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    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

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      Recipe Rating




    1. Helena

      February 26, 2023 at 7:37 am

      5 stars
      Hi Lily. Your recipe for slow roasted chicken thighs sounds perfect for our Sunday roast this evening. I'm going to try your recipe but make slight changes (I always do) to the butter by adding fresh garlic, fresh parsley and rosemary, cracked black pepper and sea salt. The chicken will roast slow and low on top of thinly sliced fennel. I'm not sure if I should place your slices potatoes under the fennel or roast them separately. But I'll try your method. It sounds delicious and less prep (which is always a bonus 🙂 Sides will be kale and carrots. The gravey will be made from the roasted trimmings and juices from the roast chicken. Mmmm non nom. I'm looking forward to tea time already and I haven't even had lunch! Thank you for your delicious recipe suggestion Lily 💖

      Reply
      • Lily

        February 26, 2023 at 9:57 am

        Hi Helena, your recipe modifications sound delightful- you've got me drooling over here! Fennel- that will be such a nice flavor. Let us know how it turns out, and any suggestions you found... really appreciate the comments!

        Reply
    2. Dannii

      January 30, 2023 at 9:38 am

      5 stars
      We love chicken thighs and this looks like an amazing way to cook them. So much flavour!

      Reply
      • Lily

        January 30, 2023 at 6:33 pm

        They are really delicious and full of flavor- thanks for the comment!

        Reply
    3. Tara

      January 30, 2023 at 9:35 am

      5 stars
      Oh yum! The chicken sounds absolutely amazing with that garlic and herb-crusted skin. Such a wonderful meal.

      Reply
      • Lily

        January 30, 2023 at 6:33 pm

        Thank you!

        Reply
    4. Amanda Wren-Grimwood

      January 30, 2023 at 9:00 am

      5 stars
      I love how easy this dish is and all I need to do is a side dish of vegetables. Perfect and delicious too.

      Reply
      • Lily

        January 30, 2023 at 9:10 am

        Thank you so much for the comment!

        Reply
    5. Tayler

      January 23, 2023 at 10:11 am

      5 stars
      I made these chicken thighs for dinner last night and my whole family enjoyed them. Adding to our regular rotation!

      Reply
      • Lily

        January 30, 2023 at 6:33 pm

        This is on my regular rotation too!

        Reply
    6. Sandi Smith

      August 10, 2022 at 10:22 am

      Recipe says 1/2 hour uncovered but notes say 1 hour uncovered? Which is correct?

      Reply
      • Lily

        August 10, 2022 at 10:36 am

        Hey Sandi! Bake the chicken thighs covered for 1.5 hours covered, then remove the foil and continue baking another hour. Check the skin to make sure they are crispy. If not, turn the oven up to 400 F and bake uncovered for 15 to 25 minutes for the final crisp. The end result is the most tender yet crispy chicken thighs ever!

        Reply
    7. debbie

      July 02, 2022 at 5:36 pm

      5 stars
      oh one more question do we pour marinade on top of chicken or throw away?

      Reply
      • Lily

        July 02, 2022 at 7:07 pm

        I pour the marinade over the chicken, but there isn’t really a lot of it.

        Reply
    8. debbie

      July 02, 2022 at 5:34 pm

      5 stars
      delicious recipe making for second time but not sure if chicken skin up or down on potatoes.

      Reply
      • Lily

        July 02, 2022 at 7:07 pm

        Skin is up so the skins get crispy!

        Reply
    9. Tash

      December 02, 2021 at 12:28 pm

      5 stars
      Absolutely amazing!

      I made this with chicken legs (skinless) and reduced baking time by 1 hour, covered with foil and then another hour uncovered, at 150 fan oven!

      My husband says that this is the best chicken dish I ever made him. Defo one of my FAVOURITES!

      Thank you for the recipe!

      Reply
      • Lily

        December 02, 2021 at 12:41 pm

        Yay! I need to try it with chicken drumsticks, that sounds delish. Thanks so much for the comment!

        Reply
    10. Nikki

      November 03, 2021 at 9:13 pm

      5 stars
      This was amazing! Thank you for this! My dog was pacing the house for the last hour this cooked, and then continued to pace for an hour after she got an entire thigh because she wanted more. It is so hard to stop eating so I don't blame her. Haha! The cat who doesn't eat any human foods even ate a big pile of chicken! We all really loved this. The chicken falls off the bones! Perfect baking temperature and time. The only thing I changed was that I cut off all of the skin because here in Italy they leave a lot of the feathers still in the skin. There was still plenty of fat in the meat and attached in a few places so it didn't affect the taste at all. Still so rich in flavor! Not dry at all. Just absolutely perfect! Just a small suggestion is that it would be helpful to mention the oven temperature is with a fan (convection) or without because I've screwed up quite a few recipes in the past so I'm cautious now and try to always ask if it isn't stated. This recipe I don't think would be bothered much by it, but some recipes are finicky. Still, this was written really well. I'm glad I found your page. I'll definitely try more recipes. Ciao!

      Reply
      • Lily

        November 04, 2021 at 7:24 am

        Thank you so so much for the feedback! That’s a great point about the convection bake and I’ll add it to the recipe. Actually, when I first made this recipe, I was using a tiny oven that only heated from the top and it had a fan. It was so hard trying to find the temperature for the recipes! I had to buy an oven thermometer to test and then ask family members to retry the recipes lol. Thank you again for the really detailed feedback… it helps so much!

        Reply
    11. Nikki

      November 03, 2021 at 3:25 pm

      Hi from Italy! Is this recipe cooked at 150°c with a fan or without a fan? Thanks so much!
      Nikki

      Reply
      • Lily

        November 03, 2021 at 4:23 pm

        Hi Nikki,
        So the short answer is without a fan if your oven heats from the top and bottom. If your oven only heats from the top or the bottom, then I recommend baking with a fan (a convection bake). Enjoy!

        Reply
        • Nikki

          November 03, 2021 at 5:13 pm

          Thanks for answering my question so quickly! I still have 1 hour and 50 minutes left for it to cook, and I had it on 150°c with fan. My oven has all of the different settings so I turned off the fan and put the top and bottom heating elements on just to see what happens. 🙂 I'll let you know how it turns out. Grazie mille!

        • Lily

          November 03, 2021 at 7:37 pm

          Yes, please let us know how it turns out! The recipes benefit so much from honest feedback.

    12. Renee

      October 23, 2021 at 3:06 pm

      What do you do with the lemon?

      Reply
      • Lily

        October 23, 2021 at 4:02 pm

        Great question! Squeeze the lemon on top of the marinated thighs and potatoes right before popping it in the oven.

        Reply
    13. Mary

      July 11, 2021 at 4:20 pm

      5 stars
      This is an excellent recipe... the potatoes taste amazing after being slow cooked under the chicken.

      Reply
      • Lily

        July 11, 2021 at 4:24 pm

        So glad you liked it!

        Reply
    14. C. Brooks

      June 05, 2020 at 6:47 am

      5 stars
      Thanks for sharing this

      Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

    ABOUT ME

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