Name: Chicken Sausage Recipes with Crispy Chicken Thighs and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 6 bone-in, skin-on chicken thighs; 1 1/2 pounds baby potatoes, halved; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; Salt and black pepper to taste; Fresh parsley for garnish

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Sometimes dinner just needs to feel like comfort on a plate, and that’s exactly what this recipe delivers. Golden chicken thighs roast with tender potatoes until the edges get crisp, and the smell in the kitchen will have you hovering near the oven like a kid waiting for cookies. The beauty of this dish is that it’s hearty without being fussy. You throw it all together, let the oven do its job, and you’ve got something that looks like you’ve put in far more effort than you actually did. I like to think of it as the kind of recipe that hugs you back—perfect for nights when you want something filling and familiar. And if you’re the type who loves sausage and chicken recipes, this one slips right into your favorites list. It’s one of those reliable recipes with chicken thighs that never disappoints. Whether you’re browsing chicken thighs recipes for a quick weeknight meal or looking for recipes for chicken thighs that make great leftovers, this one fits the bill. Trust me, a recipe with chicken thighs this simple deserves a permanent spot in your dinner rotation.

1) Key Takeaways
2) Easy Chicken Thighs and Potatoes Recipe
3) Ingredients for Chicken Thighs and Potatoes
4) How to Make Chicken Thighs and Potatoes
5) Tips for Making Chicken Thighs and Potatoes
6) Making Chicken Thighs and Potatoes Ahead of Time
7) Storing Leftover Chicken Thighs and Potatoes
8) Try these Main Course recipes next!
9) Chicken Thighs and Potatoes Recipe
10) Nutrition

1) Key Takeaways

Chicken thighs paired with potatoes create a hearty, balanced meal.
The recipe is simple enough for weeknights yet comforting for weekends.
Uses everyday ingredients and minimal prep time.
Can be adapted with herbs, spices, or sausage to switch things up.

2) Easy Chicken Thighs and Potatoes Recipe

I’ve always believed that the best dinners are the ones that don’t stress me out. This dish is the kind of meal that you toss in the oven, forget for a while, and somehow it comes out tasting like you spent hours cooking. Chicken thighs roast until golden and crisp while the potatoes soften and soak up all those delicious juices. Honestly, you’ll want to hover around the oven just to catch that smell sneaking through.

Chicken sausage recipes often bring variety to the dinner table, but here’s the twist: adding crispy chicken thighs keeps the flavors balanced and hearty. It feels rustic and warm, almost like something your grandmother made but easier and quicker. If you’re someone who’s always looking for recipes with chicken thighs, this one is a keeper because it’s foolproof and flexible.

Whether you’re making this for family dinner or just feeding yourself after a long day, it fits. It’s one of those recipes for chicken thighs that work for nearly any night, no matter how chaotic life gets. And if you’ve ever doubted a recipe with chicken thighs could taste this comforting with so little effort, this is proof.

3) Ingredients for Chicken Thighs and Potatoes

Chicken Thighs: Bone-in and skin-on thighs are the secret to flavor and crispy skin. They’re juicy, forgiving, and perfect for roasting. If you’ve only cooked with breasts, give thighs a chance—you might not go back.

Baby Potatoes: Small potatoes roast beautifully and soak up all the seasoning. Halved, they cook evenly and give you that perfect mix of soft insides and crisp edges.

Olive Oil: It keeps everything moist and adds that silky, rich layer of flavor. Plus, it helps the skin crisp up just right.

Garlic: Minced garlic makes the potatoes irresistible. When roasted, it turns sweet and fragrant.

Smoked Paprika: This spice adds a hint of smokiness without overpowering. It also gives the chicken a gorgeous golden color.

Dried Thyme: Just the right herb for this dish. It pairs beautifully with chicken and potatoes, giving off that cozy, savory smell.

Salt and Pepper: Never underestimate these two. They’re the backbone of flavor in a recipe like this.

Fresh Parsley: A sprinkle at the end brightens everything up and adds a pop of color. It makes the dish feel complete.

4) How to Make Chicken Thighs and Potatoes

Step 1. Preheat the oven to 400°F. I know, it feels like the oven takes forever to warm up, but this is the perfect time to get your ingredients ready.

Step 2. Pat the chicken thighs dry. Don’t skip this—moisture is the enemy of crisp skin. Season them with salt, pepper, paprika, and thyme until they look evenly coated.

Step 3. Toss your halved potatoes with olive oil, garlic, and a pinch of seasoning. I like using my hands here—it feels more natural and helps coat everything evenly.

Step 4. Arrange the thighs and potatoes in a single layer on a large baking sheet. Don’t overcrowd them or you’ll lose the crisp edges we’re chasing.

Step 5. Roast for 40 to 45 minutes until the skin turns golden and the potatoes are fork-tender. You’ll know it’s ready when the chicken juices run clear and the smell is impossible to ignore.

Step 6. Sprinkle parsley over the top, plate it, and try not to burn your tongue by eating it too fast.

5) Tips for Making Chicken Thighs and Potatoes

Always dry your chicken before seasoning. I didn’t believe it made a difference until I tried it, and the crisp skin spoke for itself. Another tip—use a rimmed baking sheet so the juices don’t spill over into the oven. Trust me, cleaning baked-on grease is a battle you don’t want.

If you’re feeling adventurous, toss in sliced sausage to tie this dish to chicken sausage recipes. The combo is delicious and makes the meal stretch even further. That’s a trick I use when feeding a bigger group.

Don’t forget the finishing touches. A squeeze of lemon juice or even a light drizzle of honey can change the flavor just enough to make people wonder what your secret is. Keep it simple but keep it yours.

6) Making Chicken Thighs and Potatoes Ahead of Time

This recipe is perfect when you want to work ahead. You can season the chicken and potatoes the night before, cover them, and stash them in the fridge. When it’s time to cook, just spread everything out on the baking sheet and let the oven work its magic.

I’ve even roasted everything earlier in the day, then reheated it in the oven before dinner. The skin won’t be quite as crisp, but it still tastes incredible. Recipes with chicken thighs usually keep well, and this one’s no exception.

If you’re meal prepping, this dish is a lifesaver. Portion it into containers and you’ve got lunch ready for days. It’s simple, it’s filling, and it makes the workweek feel a lot smoother.

7) Storing Leftover Chicken Thighs and Potatoes

Leftovers? Rare, but possible. If you do have some, tuck them into an airtight container and keep them in the fridge for up to four days. The potatoes will soften a bit, but the flavor stays rich.

When reheating, I prefer using the oven over the microwave. A few minutes at 350°F brings back the crisp edges, while the microwave tends to leave everything soggy. It’s worth the extra time, promise.

If you really want to get creative, shred the leftover chicken and toss it with the potatoes into a skillet hash the next morning. Add an egg on top and you’ve got breakfast fit for a king.

8) Try these Main Course recipes next!

9) Chicken Thighs and Potatoes Recipe