Herb-Roasted Chicken Thighs with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with potatoes and fresh herbs for a rustic weeknight meal. This french-inspired sheet pan ready in about 53 minutes pairs halved baby potatoes, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 38 min Serves 4 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper on a large baking sheet.
  2. Step 2: Pat chicken thighs dry with paper towels, then season with remaining salt, pepper, 1 minced garlic clove, 1 tsp rosemary, and 1 tsp thyme.
  3. Step 3: Arrange chicken thighs skin-side up around potatoes. Drizzle with remaining 1 tbsp olive oil.
  4. Step 4: Roast for 35-40 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and tender when pierced with a fork.
  5. Step 5: Let rest 5 minutes before serving, spooning pan juices over the top.

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Frequently asked questions

How long does Herb-Roasted Chicken Thighs with Potatoes take to make?

Total time is about 53 minutes (15 min prep + 38 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Chicken Thighs with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.

Can I substitute ingredients in Herb-Roasted Chicken Thighs with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Chicken Thighs with Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Roasted Chicken Thighs with Potatoes?

French sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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