Herb-Roasted Chicken Thighs with Potatoes and Onions

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Crispy-skinned chicken thighs roasted with potatoes and onions in a fragrant herb-infused oil for a simple, crowd-pleasing meal. This American-inspired sheet-pan recipe, ready in about 60 minutes, pairs chicken thighs, potatoes, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 8 (bone-in, skin-on) chicken thighs
• 1.5 lbs potatoes
• 2 medium yellow onion
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 4 cloves garlic
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1.5 lbs potatoes into 1-inch cubes and 2 medium yellow onions into wedges.
2. Step 2: In a large bowl, toss 8 bone-in, skin-on chicken thighs, 1.5 lbs cubed potatoes, 2 medium onion wedges, 3 tbsp olive oil, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper until evenly coated.
3. Step 3: Spread mixture in a single layer on a roasting pan, arranging chicken skin-side up.
4. Step 4: Roast for 40-45 minutes, stirring vegetables halfway through, until chicken is golden brown and internal temperature reaches 165°F.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.