Chicken Thighs and Potatoes
This easy and economical dinner of baked Chicken Thighs and Potatoes is made in the oven with buttery soft potatoes flavored with mustard, oregano, lemon, and orange juice.
Servings: 8 servings
Chef Alli
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Ingredients
- 3 pounds chicken thighs bone-in, skin-on, 7-8 medium thighs
- 2 1/2 pounds Yukon gold potatoes cut into 1-inch chunks
- 2 small lemons, juice of
- 1 medium orange, juice of
- 1 tablespoon olive or avocado oil
- 2 teaspoons dried oregano leaves
- 2 tablespoons yellow mustard or your favorite flavorful mustard, I like smoked mustard with jalapenos for this recipe
- Kosher salt and black pepper to taste, for seasoning the thighs
Instructions
- Preheat the oven to 400 degrees F.
- Place the potato chunks evenly across the bottom of a greased 10x14-inch pan. **To use a 9x13 pan for this recipe, use just 2 pounds of potatoes so everything will fit nicely.2 1/2 pounds Yukon gold potatoes
- Place the chicken thighs on top of the potatoes.3 pounds chicken thighs
- In a bowl, whisk together lemon juice, orange juice, mustard, oregano, and olive oil.2 small lemons, juice of, 1 medium orange, juice of, 1 tablespoon olive or avocado oil, 2 tablespoons yellow mustard, 2 teaspoons dried oregano leaves
- Pour the prepared sauce evenly over the chicken and potatoes. Generously season each chicken thigh with kosher salt and freshly ground black pepper.Kosher salt and black pepper
- Cover the pan tightly with foil and bake for 1 hour on the center oven rack.
- Remove the foil and bake, uncovered, for another 30-40 minutes, or until the chicken skins are deeply golden brown, crispy around the edges, and the chicken is at least 160-165 degrees F. at the center when tested with an instant-read meat thermometer.
- Serve the warm chicken thighs on a bed of the potatoes with pan juices spooned over the top.
Notes
Recipe Tips
This recipe makes a very large batch of chicken and potatoes and works best in a 10×14-inch pan. However, if your largest baking pan on hand is a 9×13-inch pan, just reduce the amount of potatoes to 2 pounds. Depending on how large your chicken thighs are, you may have to use a few less in a 9×13 pan, as well.
Don’t be alarmed when you remove the foil after baking the chicken and potatoes covered for the first hour. At this point in the recipe, the chicken won’t look very appetizing. Baking them uncovered for another 30-40 minutes in where all the magic happens! Once the foil is removed, the chicken skin will get crispy and caramelized and the flavors all come together during this last cooking time.
A safe and fully cooked internal temperature for chicken is 160-165 degrees F. at the center. Use an instant-read meat themometer to test this. The chicken juices will also run clear (not pink) when the meat is fully cooked.
Nutrition
Calories: 506kcalCarbohydrates: 26gProtein: 31gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 167mgSodium: 458mgPotassium: 952mgFiber: 3gSugar: 2gVitamin A: 144IUVitamin C: 28mgCalcium: 39mgIron: 2mg
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