Slow Roasted Crispy Chicken Thighs and Potatoes

4.90 from 28 votes

Slow Roasted Crispy Chicken Thighs and Potatoes

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.

Servings:

Ingredients

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

US Customary - Metric

Instructions

Heat the oven to 325℉ (162℃). If using a convection oven, 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.

Video

Notes

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.

Nutrition