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Chicken Sausage Recipes with Crispy Chicken Thighs and Potatoes

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keywords: Chicken Sausage Recipes, chicken thighs recipes, recipe with chicken thighs, recipes for chicken thighs, recipes with chicken thighs, sausage and chicken recipes
Servings: 4 servings
Author: Linda

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and thyme.
  3. In a large mixing bowl, toss potatoes with olive oil, garlic, and a pinch of salt and pepper.
  4. Arrange chicken thighs and potatoes on a large baking sheet in a single layer.
  5. Roast for 40–45 minutes until chicken is golden brown with crispy skin and potatoes are fork-tender.
  6. Garnish with fresh parsley before serving.