This one pan meal of roasted chicken thighs and potatoes is an easy and delicious dinner. Using simple ingredients to create tender and juicy chicken in a butter, sage and garlic sauce. Perfect for a busy weeknight dinner or even a Sunday dinner.
You might also like these bacon wrapped chicken thighs in the air fryer.
I originally made this recipe up for my father in law. He does not like white meat at all and loves dark meat, especially the thighs. So this recipe was my attempt to appeasing him. However recently I came across this really old post and thought I’d redo it.
We always eat thighs with our polenta and this recipe is much like that one in that there is butter and sage components. I made this all in one pan so it was a pretty easy dinner and everyone enjoyed it.
I am so glad I made this roasted chicken and potatoes recipe again. The seasonings and sauce has so much flavor and goes great with the crispy chicken thighs and tender potatoes and carrots. It was also very easy to make which is always a plus for me!
Recipe ingredients I used.
The simple ingredients I used were bone-in chicken thighs with the skin too, carrots, onions, golden potatoes, chicken broth, Better than Bouillon base, olive oil, salt, black pepper, sage, garlic cloves and butter.
I liked the skin on and bone in thighs for this dish because when you brown the thighs first it get the skin browned and then when it’s roasted it get crispy and delicious. You could use chicken breasts instead but I would still use bone-in and the skin on.
And I would highly recommend using the Better than Bouillon base in this recipe as it adds tons of flavor. If you don’t have any you could use regular bouillon but I still think the BTB is worth it. I use it in all my soups and other recipes like this.
As for the veggies you can use whatever you want. I like the golden potatoes lately but originally I use red potatoes. Golden baby potatoes would work great but you can just cut up regular potatoes.
Let’s make this roasted chicken thighs and potatoes.
Though this is a one pan dish, you do have to brown your thighs first in a skillet.
Step 1: Preheat oven to 400°F. Spray a baking dish with nonstick cooking spray and set aside. Note you can’t really make this with a rimmed baking sheet or sheet pan because of the sauce.
Step 2: Heat up a large skillet to medium high heat and then add the olive oil.
Step 3: Sprinkle salt and black pepper all over the thighs then place them skin side down and turn down the heat to medium heat. Brown them for 4-5 minutes and then flip them over and brown for 3-4 minutes on the other side.
Step 4: Meanwhile cut up your veggies and place in the prepared baking dish to make a nice vegetable bed for your chicken. Melt the butter and pour over the vegetables.
Step 5: Next place your chicken thighs on top of the vegetables. In a separate mixing bowl add the broth, Better than Bouillon base, garlic and spices and mix well.
Step 6: Pour this mixture over the chicken and then place the pan into the oven.
Step 7: Place in the preheated oven. Bake the chicken for about 1 hour until the thighs are cooked through. The internal temp of the chicken should be 165°F when using a meat thermometer. Cooking time may vary.
Take the baking dish out of the oven and let cool for a few minutes before serving. You can just add a simple salad and make this a complete meal!
Store leftovers in an air tight container. Please scroll down to view the printable recipe card.
More warming roasts and meaty main dishes to try.
We love dinners like this because they are hearty and warming on a cold day. Here are few more roast like dinners you might also like.
- slow cooker pork shoulder and slow cooker pork tenderloin
- slow cooker lamb
- Instant Pot chuck roast and Instant Pot beef stew
- air fryer turkey breast or thick pork chops
That’s all there is to these baked chicken thighs! A nice warming one pan meal your whole family will love. Tender juice chicken thighs with crispy skin and fork tender potatoes and carrots. I hope you like it as much as we did.
- 1 tablespoon olive oil
- salt and black pepper to season
- 6 chicken thighs, with bone and skin
- 4 carrots, sliced
- 4 gold potatoes, sliced
- 1 onion, sliced
- ½ cup chicken broth
- 1 tablespoon Better than Bouillon, or other bouillon
- 2 cloves garlic, crushed
- 1 teaspoon sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter, melted
- Preheat oven to 400°F. Spray a large baking dish with nonstick cooking spray and set aside. Note you can't really make this with a rimmed baking sheet or sheet pan because of the sauce.
- Add olive oil to a large frying pan and heat to medium high heat.
- Sprinkle salt and pepper over your chicken thighs and add to the hot frying pan then turn the heat down to medium heat. Brown on both sides about 4-5 minutes each side.
- Add onions, carrots and potatoes to the baking dish. Then pour melted butter over the veggies. Place the browned thighs over the vegetables.
- Mix your chicken broth, bouillon, garlic, sage, salt and black pepper in a bowl. Pour over chicken and vegetables then place in the oven to roast.
- Cook for 1 hour or until the vegetables are tender and the meat is cooked through. The internal temperature should be 165°F using a meat thermometer. Note baking time may vary.
- Let cool for a few minutes before serving. Store leftovers in an airtight container.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 465Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 177mgSodium: 955mgCarbohydrates: 30gFiber: 4gSugar: 3gProtein: 34g