Juicy seasoned chicken thighs roast right over crispy golden potatoes and asparagus so all the flavorful juices drip over them while everything bakes together for an easy one pan dinner.
From the recipe collection of Tara Ippolito
Roasted Chicken Thighs with Potatoes and Asparagus is one of those amazing dinners that looks like you spent way more time on it than you actually did. The chicken gets so crispy while the potatoes roast underneath and soak up all of those delicious juices. Finish it off with asparagus for a fresh pop of color and flavor that makes the whole meal feel complete!
This is the kind of dinner I make for my family on busy nights when I need something easy to hit the spot. Plus, everything cooks together in one dish which means less cleanup for me. It's hearty, flavorful, and one of those reliable meals everyone is sure to love.
Ingredients
Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Baby Potatoes- get crispy on the outside while soaking up all the chicken flavor underneath.
- Olive Oil- helps everything roast and caramelize instead of steaming.
- Chicken Thighs- stay juicy and flavorful while the skin crisps up beautifully.
- Garlic Powder + Onion Powder- give that savory roasted flavor throughout.
- Paprika- adds color and warmth.
- Italian Seasoning- gives the whole dish that cozy roasted-herb flavor.
- Asparagus- adds freshness and bright color to balance the richer chicken and potatoes.
How To Make It
Here’s how to make this amazing meal. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 425°F.
Add the potatoes to large bowl and toss with olive oil, salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add them to a 9 x 13" baking dish and spread the potatoes into an even layer.
PRO TIP: Don’t overcrowd the pan or the potatoes will steam instead of roast.
Pat the chicken thighs dry with paper towels. Rub with olive oil and season both sides with salt, pepper, garlic powder, paprika, and onion powder. Be sure to get the seasoning under the skin, too. Place the chicken thighs skin side up directly over the potatoes.
PRO TIP: Drying the chicken skin first helps it crisp much better.
Place it into the center rack of the oven, uncovered for 40–45 minutes or until the chicken skin is crispy and the potatoes are tender. Toss the asparagus with a little olive oil, salt, and pepper. Add it to the pan during the last 12–15 minutes of cooking. Serve warm and enjoy!
PRO TIP: Broil for 2-3 minutes at the end to get an even crispier skin on the chicken.
Can I Use A Different Vegetable?
Yes, absolutely. Broccoli, green beans, Brussels sprouts, zucchini, or bell peppers all work well in this recipe.
Can Chicken Breast Be Used Instead?
You they can but chicken thighs stay juicier and give the potatoes more flavor while they roast. If using chicken breasts, choose smaller pieces or thin cut breasts so they cook evenly with the potatoes.
Can I Make This Ahead Of Time?
Yes, you van. Just season the chicken and potatoes ahead of time and keep them covered in the refrigerator until ready to bake.
Storage
Let the chicken cool completely and place it into a food safe air tight container. It will last in the refrigerator for up to three days.
Roasted Chicken Thighs with Potatoes And Asparagus Recipe
Equipment
- 9" x 13" baking dish
Ingredients
- 1.5 Pounds Baby Potatoes, halved
- 2 Tbs Olive Oil (divided) plus 1 tsp
- Salt and Pepper to taste
- 1 Tbs Garlic Powder (divided)
- 1 Tbs Onion Powder (divided)
- ½ Tbs Paprika (divided)
- 1 Tbs Italian Seasoning (divided)
- 6 Chicken Thighs (bone in with skin)
- 1 Bunch Asparagus (cut in half)
Instructions
- Preheat the oven to 425°F.
- Add the potatoes to large bowl and toss with 1 tbs olive oil and half of the salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add them to a 9 x 13" baking dish and spread the potatoes into an even layer.
- Pat the chicken thighs dry with paper towels. Rub with 1 tbs of olive oil and season both sides and under the skin with the remaining salt, pepper, garlic powder, paprika, and onion powder. Place the chicken thighs skin side up directly over the potatoes.
- Place it into the center rack of the oven, uncovered for 40–45 minutes or until the chicken skin is crispy and the potatoes are tender. Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Add it to the pan during the last 12–15 minutes of cooking. Serve warm and enjoy!
Video
Other Easy Chicken Dinners
If you like super easy to make chicken dinners like this one, you have to try this Swiss Chicken, Chicken & Stuffing Casserole and Crockpot Chicken & Noodles.
Dana says
Can this be done in a crock pot? I work on an ambulance but would love to make this at my station.
Myta says
It so easy and super tasty
Al Dente Diva says
Technically you could but they may dry out and not give the same effect. Cooking time would depend on how thick the chicken is so anywhere from 45 min to an hour
Christine Mcgrath-hewitt says
Can you use boneless breasts? If so how woukd the cooking time be adjusted?
Al Dente Diva says
Yes !
Maddy says
Can you use boneless chicken thighs?