Slow-Cooked Chicken Thighs with Potatoes and Thyme

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

Juicy chicken thighs baked slowly with potatoes and fresh thyme until golden and tender. This american-inspired chicken ready in about 75 minutes pairs Chicken thighs, Potatoes, 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.

★ 4.6 (10 ratings) Prep: 15 min Cook: 60 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Pat 1.5 lbs bone-in, skin-on chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium heat. Add 1 medium chopped onion and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 4 medium peeled and cubed potatoes to the skillet and sprinkle with 1 tsp dried thyme.
  4. Step 4: Place seasoned chicken thighs skin-side up on top of potatoes. Pour 1/4 cup chicken broth around the chicken.
  5. Step 5: Cover skillet with a lid and bake for 50-60 minutes, until chicken reaches 165°F internal temperature and potatoes are tender.
  6. Step 6: Remove lid and bake for 10 minutes more to crisp chicken skin until golden.

Frequently asked questions

How long does Slow-Cooked Chicken Thighs with Potatoes and Thyme take to make?

Total time is about 75 minutes (15 min prep + 60 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 Slow-Cooked Chicken Thighs with Potatoes and Thyme?

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 chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Chicken Thighs with Potatoes and Thyme?

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 Slow-Cooked Chicken Thighs with Potatoes and Thyme 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 Slow-Cooked Chicken Thighs with Potatoes and Thyme?

American chicken 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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