Herb-Roasted Chicken Thighs with Potatoes and Onions

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

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 ready in about 60 minutes pairs (bone-in, skin-on) chicken thighs, potatoes, medium 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.

Prep: 15 min Cook: 45 min Serves 4 American cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 and Onions?

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 potatoes from drying out.

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

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 and Onions 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 and Onions?

American 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.

What others are saying

Related recipes