This is the tray Jason puts in the oven when the afternoon has already gotten away from him. Bone-in chicken thighs stay juicy while small potato chunks cook in the same dish, picking up the paprika and the fat from the chicken.
He uses thighs rather than a whole bird because they forgive a few extra minutes. A thermometer still matters: the thickest part should reach 74 C (165 F).
Ingredients
- 8 bone-in, skin-on chicken thighs
- 700 g small potatoes, cut into chunks about 3 cm across
- 1 onion, cut into wedges
- 4 garlic cloves, smashed
- 3 tablespoons olive oil
- 1 1/2 teaspoons fine salt
- 1 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- 4 sprigs fresh thyme, or 1 teaspoon dried thyme
- 1 lemon, cut into wedges, for serving
Steps
- Heat the oven to 200 C (400 F). Pat the chicken dry. Toss the potatoes, onion, and garlic with the oil, salt, paprika, pepper, and thyme on a large baking tray.
- Nestle the thighs on top, skin side up. Season the skin with a pinch more salt. The potatoes should sit in a single layer; use two trays if they are stacked.
- Roast for 45 to 55 minutes, until the skin is browned and a thermometer in the thickest part of a thigh, not touching bone, reads 74 C (165 F). The potatoes should be soft when pierced.
- Rest the tray for 5 minutes. Squeeze lemon over the top at the table.
Jason’s tip: Cut the potatoes smaller if they are still firm when the chicken is done. They need more surface area, not a hotter oven.
This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.
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Allergens in this recipe: This tray uses chicken, potatoes, onion, garlic, oil, paprika, and thyme. It does not use wheat, milk, or eggs. Still read every packet label, because spice blends can change. This is home-cooking information, not medical advice. See the food-safety note.