Crispy Baked Garlic Herb Chicken Thighs and Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve an even crispier skin, try placing the chicken skin-side up and ensure that it is not covered by any other ingredients.

This exposes the skin directly to the hot air in the oven, facilitating a faster and more thorough browning process that is visually appealing and texturally satisfying.

If you find the garlic is browning too quickly, you can add a tablespoon of water or chicken broth to the base of the pan. This creates a gentle steam that keeps the environment moist and helps to prevent the garlic from developing a bitter, burnt taste during the final minutes of roasting.

Variations

• Lemon Garlic Twist: Add thin slices of fresh lemon to the pan before roasting. The citrus oils infuse the chicken with a bright, zesty flavor that cuts through the richness of the skin.
• Spicy Herb Version: Incorporate a teaspoon of red pepper flakes into the garlic herb sauce. This introduces a subtle heat that complements the savory roasted potatoes and juicy chicken thighs.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as it affects the texture of the potatoes and the crispness of the chicken skin.

Reheat

Reheat in a 350°F oven until warmed through to help restore some of the crispiness to the chicken skin.

Store any leftovers in an airtight container to maintain the best quality. The chicken and potatoes can be kept in the refrigerator for up to three days. It is important to cool the food to room temperature within two hours of cooking before placing it in the fridge to ensure food safety.

You can prepare the chicken and potatoes and keep them in the casserole dish in the refrigerator for a few hours before cooking.

However, for the best results, it is recommended to roast the dish fresh. If you must prepare it ahead, avoid adding the herbs until just before you are ready to put the dish in the oven.

Serving ideas

Serve the chicken and potatoes directly from the casserole dish to maintain the heat and highlight the rustic presentation.

The juices collected at the bottom of the pan are highly flavorful and can be drizzled over the potatoes and chicken just before serving to add a final boost of moisture and taste.

Pair this dish with a simple side salad or steamed green vegetables to balance the richness of the roasted chicken and potatoes.

The crispness of fresh greens provides a nice contrast to the savory, hearty nature of the roasted meal, creating a well-rounded dining experience for everyone at the table.

Frequently asked questions

Recipe card

Crispy Baked Garlic Herb Chicken Thighs and Potatoes

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 4 lbs chicken thighs, bone-in and skin-on
• 1.5 lbs potatoes, cut into wedges
• 4 cloves garlic, minced
• 2 tbsp fresh herbs, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Place the chicken thighs and potato wedges into the large glass casserole dish. In a small bowl, combine the minced garlic and fresh herbs to create the basting sauce.
2. Place the dish in the oven and roast for 40 minutes. Every 15 minutes, remove the dish carefully and baste the chicken thighs generously with the garlic herb pan sauce to ensure flavor penetration and golden color.
3. Continue roasting until the chicken reaches an internal temperature of 165°F (74°C). Remove the dish from the oven and allow the chicken to rest for at least 5 minutes before serving to lock in the juices.

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

24 g

Fat

28 g

Fiber

3 g

Sugar

1 g

Sodium

400 mg

Automatic estimate from the ingredient list, not laboratory-verified.