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.
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.
Ingredients You'll Need
- Chicken thighs: You will need to get chicken thighs with the bone-in and skin. My favorite is the organic air-chilled chicken thighs. As you can tell from the pictures, my organic chicken thighs are a lot smaller than the growth hormone pumped up chicken thighs.
- Potatoes and/or Carrots: I made this recipe with just potatoes, but it goes really well with carrots as well. I 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.
Marinate the chicken. Add crushed garlic, lemon juice, olive oil, butter, and chopped fresh rosemary into a large bowl. Mix the marinade with the chicken thighs in a large bowl. Marinate while preparing the potatoes.
Prepare the potatoes. Peel and chop the potatoes into thin circles.
Assemble the pan. Layer the potatoes on the bottom. Add some salt and pepper. Place the chicken thighs on top of the potatoes. Add salt, pepper, dried thyme, and dried basil.
Bake. Cook the chicken covered with foil for 1.5 hours at 325℉ (162℃). Remove the foil and continue cooking for another hour at 325℉ (162℃). Turn up the oven to 400℉ (205 ℃) and cook the thighs and potatoes uncovered for 15 to 25 minutes for the final crisp up! The total cooking time is close to 3 hours.
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.
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, then another 15 to 25 minutes at a higher cooking time to crisp up the chicken thigh skins. 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.
Substitutions and Variations
- Vary this recipe by changing up the cooking oil and herbs. Sometimes I will mix the olive oil and butter with some ghee or coconut oil to get a little bit 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 the fresh rosemary. Or you can add a mixture of herbs altogether. The key with fresh herbs is not to exceed the total quantity for the recipe, so for this recipe, it will be not exceeding 2 tablespoon of fresh herbs or 1 tablespoon of dried herbs. Otherwise, the herbs will be too overpowering.
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
Delicious Chicken Recipes
Quick Desserts
Join The Tribe
Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.
Print
Slow Roasted Crispy Chicken Thighs and Potatoes
- Total Time: 3 hours
- Yield: 4 1x
- Diet: Gluten Free
Description
These slow-roasted crispy chicken thighs with potatoes are the best way to eat bone-in chicken thighs. Not only is this dish an easy one-pan meal, but it's also so good!
Ingredients
- 2 lbs chicken thighs
- 4 golden potatoes
- 1 tbsp olive oil
- 1 tbsp of melted butter
- 1 large fresh rosemary sprig (or 1 tsp dried rosemary)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 garlic cloves (mashed or pressed using a garlic press)
- 1 large whole 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.
- Pat dry chicken thighs with a paper towel.
- 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.
- Place the marinated chicken thighs directly on the potatoes.
- Add dried thyme, dried oregano, salt, and pepper to the chicken thighs.
- Cover with foil and bake for 1.5 hours. Remove the foil. Continue baking for another hour at 325℉ (162℃). Turn the oven to 400℉ (205℃) for 15 to 25 minutes for a final bake uncovered.
Notes
- These chicken thighs bake covered for 1.5 hours at 325℉ (162℃), then bake for 1 hour uncovered at 325℉ (162℃), then bake for 15 to 25 minutes uncovered at 400℉ (205℃).
- Place the baking pan in the middle of the oven.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅙ of pan
- Calories: 480 calories
- Sugar: 1 g
- Sodium: 107 mg
- Fat: 35 g
- Saturated Fat: 11 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 144 mg
Keywords: oven-roasted chicken thighs, crispy skin chicken thighs, bone-in chicken thighs, chicken thighs with skin, crispy roasted chicken thighs
Tash says
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!
★★★★★
Lily says
Yay! I need to try it with chicken drumsticks, that sounds delish. Thanks so much for the comment!
Nikki says
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!
★★★★★
Lily says
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!
Nikki says
Hi from Italy! Is this recipe cooked at 150°c with a fan or without a fan? Thanks so much!
Nikki
Lily says
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!
Nikki says
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 says
Yes, please let us know how it turns out! The recipes benefit so much from honest feedback.
Renee says
What do you do with the lemon?
Lily says
Great question! Squeeze the lemon on top of the marinated thighs and potatoes right before popping it in the oven.
Mary says
This is an excellent recipe... the potatoes taste amazing after being slow cooked under the chicken.
★★★★★
Lily says
So glad you liked it!
C. Brooks says
Thanks for sharing this
★★★★★