One baking dish, one hour, and no separate side to think about. The potatoes are seasoned first and the chicken is nestled among them.
Bone-in, skin-on thighs are what make this work at 425 degrees Fahrenheit. The skin browns over forty-five minutes and the fat that renders out of it is part of what crisps the potato edges around them.
Why This Recipe Works
- Seasoning the potatoes in the dish first means no extra bowl and an even coating.
- Splitting the oil, oregano and salt between the two gives each its own seasoning rather than one taking it all.
- Skin-side up keeps the skin out of the liquid so it can brown.
- Turning the potatoes once exposes a second face to the hot dish.
- Five minutes of rest before serving keeps the juices in the thighs.
Ingredient Notes
- Bone-in skin-on thighs
- Four. Bone-in and skin-on both matter: the skin browns and the bone keeps the meat from drying over forty-five minutes.
- Dried oregano
- Two teaspoons, split between the potatoes and the chicken. Dried rather than fresh, and heavy enough to be visible on the finished dish.
- Lemon juice
- A tablespoon, in the chicken rub only. It is not on the potatoes.
- Yukon Gold potatoes
- A pound and a half in wedges. Where gluten must be strictly avoided, the seasonings are the thing worth checking here.
How to Make It
Season the potatoes in the dish
Heat oven to 425 degrees Fahrenheit. Toss potatoes with half the olive oil, half the oregano, half the salt, and pepper in a baking dish.
Rub the chicken
Rub chicken with remaining olive oil, lemon juice, garlic, oregano, and salt.
Nestle it in, skin up
Nestle chicken skin-side up among the potatoes.
Roast to browned and 165F
Roast 40 to 45 minutes, turning potatoes once, until skin is browned, potatoes have crisp edges, and chicken reaches 165 degrees Fahrenheit.
Rest five minutes
Rest chicken 5 minutes.
Parsley, and serve from the dish
Finish with parsley and serve directly from the baking dish.
Two Seasonings, One Dish
The unusual thing about this recipe is that four ingredients are divided in half and used twice. Reading it as two seasoning jobs rather than one explains why.
Stage 1 of 3
The potatoes get their half
Steps 1–1 of 6
1 1/2 lb of Yukon Gold wedges tossed IN THE BAKING DISH with half of the 2 tbsp olive oil, half of the 2 tsp dried oregano, half of the 1 tsp salt, and the 1/2 tsp of pepper. Seasoned in the dish they will roast in, so there is no bowl and no transfer.
- Season the potatoes in the dishHeat oven to 425 degrees Fahrenheit. Toss potatoes with half the olive oil, half the oregano, half the salt, and pepper in a baking dish.
Stage 2 of 3
The chicken gets the other half - plus what is only its
Steps 2–3 of 6
4 bone-in skin-on thighs rubbed with the remaining oil, oregano and salt, AND with 1 tbsp lemon juice and 3 minced garlic cloves that the potatoes never see. Then nestled among the wedges skin-side up, so the skin stays clear of the liquid collecting in the dish and can brown.
- Rub the chickenRub chicken with remaining olive oil, lemon juice, garlic, oregano, and salt.
- Nestle it in, skin upNestle chicken skin-side up among the potatoes.
Stage 3 of 3
One roast, three finishes to watch for
Steps 4–6 of 6
40 to 45 minutes at 425F, turning the potatoes once. The recipe names three separate things to look for at the end - browned skin, crisp potato edges, and 165F in the chicken - and they arrive together because the rendering skin is part of what crisps the potatoes around it. Rested 5 minutes, finished with 2 tbsp parsley, and served from the dish.
- Roast to browned and 165FRoast 40 to 45 minutes, turning potatoes once, until skin is browned, potatoes have crisp edges, and chicken reaches 165 degrees Fahrenheit.
- Rest five minutesRest chicken 5 minutes.
- Parsley, and serve from the dishFinish with parsley and serve directly from the baking dish.
Success Tips
- Keep the skin above the potatoes rather than buried, so it can brown.
- Turn the potatoes once, not repeatedly.
- Rest the thighs before serving even though everything is in one dish.
Serving Ideas
Four servings straight from the white baking dish, the browned bone-in thighs among the roasted potato wedges with their crisp edges, under heavy dried oregano and fresh parsley.
Frequently Asked Questions
Can I use boneless thighs?
This recipe is written for bone-in skin-on. The browned skin is part of what the dish is, and there is none on a boneless thigh.
What actually needs checking for gluten here?
The seasonings and any packaged ingredients. Where avoidance is medically necessary, they need to be verified gluten-free.
Should the potatoes go in a separate tray?
No. The chicken is nestled among them and the fat rendering from the skin is part of what crisps their edges.
