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.
- 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.
Crush the garlic with a mortar and pestle or garlic press.
The garlic should be like a paste.
Squeeze the lemon.
Chop the fresh herbs.
Make the marinade. Add crushed garlic, lemon juice, olive oil, butter, and chopped fresh herbs into a large bowl.
Marinate the chicken. Mix the marinade with the chicken thighs in a large bowl. Marinate the chicken thighs 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 (skin up). Add salt, pepper, and dried herbs.
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℃). The total cooking time is close to 2.5 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. 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.
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.
- 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
Low and Slow Recipes
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Slow Roasted Crispy Chicken Thighs and Potatoes
- 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
- 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.
- Ovens are different!
- 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).
- Place the baking pan in the middle of the oven.