Name: Baked Chicken Thighs and Potatoes
Prep time: 15 min
Cook time: 45 min
Ingredients: 4 boneless chicken thighs; 1 small red onion, peeled and chopped; 8 large red potatoes, quartered; 1 pint cherry (or grape tomatoes); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 2 tablespoons extra virgin olive oil, divided; 2 medium lemons, sliced; salt and black pepper, to taste; Sprigs of fresh parsley and rosemary (for garnish (optional))

Chicken Thighs and Potatoes makes a beautiful presentation on the dinner table.

Baked Chicken Thighs and Potatoes – Money Saving Meal

Take is easy this week on your food budget with this simple & delicious chicken thighs and potato recipe. This is a no-fuss meal that is a breeze to get on the table, uses just one pan, and clean up is easy as well.

Chicken thighs are a reasonably priced food along with the potatoes for a money saving meal! Serve this chicken dinner with a basic tossed salad loaded with vegetables.

Ingredients Needed for Chicken and Potatoes:

Boneless Chicken Thighs
Red Onio
Baby Red Potatoes
Cherry Tomatoes
Seasonings: Dried Basil, Oregano and Rosemary
Olive Oil
Fresh Lemons

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Baked Chicken Thighs and Potatoes

Prep Time

15 mins

Cook Time

45 mins

Easy on the budget - delicious meal of chicken thighs and potatoes

Course: Easy Dinner

Cuisine: American

About: Chicken Thighs and Potatoes

Servings: 4

Calories: 320 kcal

Author: DinnerPlanner

Ingredients

4 boneless chicken thighs
1 small red onion, peeled and chopped
8 large red potatoes, quartered
1 pint cherry (or grape tomatoes)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons extra virgin olive oil, divided
2 medium lemons, sliced
salt and black pepper, to taste
Sprigs of fresh parsley and rosemary for garnish (optional)

Instructions

Pre-heat the oven to 400°F and spray a baking sheet with nonstick spray.
Combine red onion, potatoes, and tomatoes in a large glass bowl and sprinkle with the dried herbs. Drizzle with two tablespoons olive oil and season with salt and black pepper, to taste. Toss to coat and spread into a single layer onto the prepared baking sheet.
Add the chicken thighs to the bowl and drizzle with the remaining olive oil. Season with additional salt and black pepper, if desired, and turn to coat. Nestle chicken thighs in between the veggies on the baking sheet and top each with one or two lemon slices. Scatter the remaining lemon slices amongst the veggies on the baking sheet.
Place baking sheet in the pre-heated oven for 20 minutes. Remove from oven and turn the veggies. Return to oven to roast for another 20-25 minutes, or until the chicken is cooked through.
Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh herbs, if using, and serve immediately. Enjoy!

Recipe Notes

Food Safety Tip: The safe cooking temperature for chicken is 165°F. Use an instant-read thermometer to test for doneness. Remove from oven when internal temperature at the thickest part reaches at least 160°F. The temperature will continue to rise several degrees while the chicken rests.

Nutrition Facts

Baked Chicken Thighs and Potatoes

Amount Per Serving (4 g)

Calories 320 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 97mg32%

Sodium 137mg6%

Potassium 1396mg40%

Carbohydrates 36g12%

Fiber 6g25%

Sugar 8g9%

Protein 25g50%

Vitamin A 605IU12%

Vitamin C 72.3mg88%

Calcium 73mg7%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

What Type of Chicken Thighs to Use in this Recipe

We use boneless and skinless chicken thighs for this recipe. You could use bone-in chicken thighs and they would work just as well.

What Type of Potatoes Works Well with Chicken Thighs and Potatoes

We use baby red potatoes. You could also use regular Yukon Gold potatoes in a smaller amount. Just peel and chop into smaller pieces. Baby yellow potatoes works well too.