Chicken thighs and potatoes: is there a more comforting, classic combination? It’s simple, it’s affordable, and it’s just plain good. Plus, there are a million different ways to make it!
Roast them together in the oven, throw them in a slow cooker, or pan-fry them on the stovetop. Add different herbs and spices, or mix in other vegetables for a complete meal.
This article is your comprehensive guide to cooking perfect chicken thighs and potatoes, no matter your preferred method. We’ll cover different techniques, tips for success, and some delicious variations to try.
Why chicken thighs?
This recipe calls for chicken thighs, and for good reason! While chicken breasts are popular, thighs offer some distinct advantages. First, they’re just more flavorful. Thanks to their higher fat content, chicken thighs are juicier and more delicious than their leaner counterparts. This fat also makes them more forgiving to cook; it’s harder to dry out a thigh than a breast. Plus, they’re usually easier on your wallet!
You can find chicken thighs in a few different forms: bone-in, skin-on, or boneless, skinless. I recommend bone-in, skin-on for this recipe. The bone adds flavor, and the skin crisps up beautifully in the oven.
No matter which type you choose, remember to cook your chicken until it reaches an internal temperature of 165°F (74°C) for both safety and the best texture.
Potatoes: Choosing the right variety
The best potatoes for pairing with chicken thighs are those that hold their shape well. Small red potatoes work great for this. Yukon Golds are also a good choice if you like a creamy texture. Russets can be used, but they tend to dry out a bit more during cooking.
No matter what type you choose, wash and scrub your potatoes well. If you’re using larger potatoes, cut them into smaller, uniform pieces. This helps them cook evenly.
One-pan/skillet chicken thighs and potatoes
One-pan dinners are the best, aren’t they? Here’s how to make a simple and delicious chicken and potato dish in a single pan or skillet.
Preparing the ingredients
- Pat the chicken thighs dry with paper towels. This helps the skin get nice and crispy when you sear it.
- Season the chicken thighs generously with salt, pepper, and any other spices you like. Paprika gives the chicken a nice color and flavor.
- Toss the potatoes with olive oil, salt, pepper, and herbs.
Cooking instructions
- Preheat your oven to 425°F (220°C).
- Heat a cast iron skillet or other oven-safe skillet over medium-high heat.
- Sear the chicken thighs skin-side down until they’re golden brown and crispy. Searing is the key to developing great flavor and texture.
- Remove the chicken thighs from the skillet and set them aside.
- Add the potatoes to the skillet and cook them until they’re slightly browned.
- Place the chicken thighs on top of the potatoes.
- Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the potatoes are tender. Use a meat thermometer to check for doneness. The chicken should reach an internal temperature of 165°F (75°C).
Creating a pan sauce
- Remove the chicken and potatoes from the skillet and set them aside.
- Deglaze the pan with chicken broth or wine. Scrape up all those browned bits from the bottom of the pan to add flavor to the sauce.
- Simmer the sauce until it has reduced slightly.
- If you want a thicker sauce, whisk together a little cornstarch and water and then stir it into the sauce.
- Season the sauce to taste with salt, pepper, and herbs.
Skillet chicken thighs and potatoes on the stovetop
This recipe uses a single skillet on your stovetop to create a delicious, home-style meal.
Searing the chicken
- Heat a generous glug of oil in a large, high-sided skillet over medium-high heat.
- Pat your chicken thighs dry with a paper towel, then season them liberally with salt, pepper, and paprika. Don’t be shy!
- Lay the chicken skin-side down in the hot oil and sear until the skin is golden brown and crispy. This is where the flavor lives, so don’t rush it.
- Flip the chicken and sear the other side for a few minutes.
Cooking the potatoes
- Remove the chicken from the skillet and set aside.
- Add chopped onion to the skillet and cook until it softens and becomes fragrant.
- Add your potatoes and carrots (or any other vegetables you like) to the skillet.
- Cook until the vegetables are slightly tender.
Simmering and sauce creation
- Return the chicken to the skillet, nestling it on top of the vegetables.
- Pour in enough chicken broth to come about halfway up the sides of the chicken and vegetables.
- Cover the skillet and let it simmer until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 175°F (80°C).
- Remove the chicken and vegetables from the skillet and arrange them on a serving platter.
- If you want a thicker sauce, whisk a little cornstarch with cold water to make a slurry, then stir it into the simmering broth. Cook until thickened.
- Season the sauce to your taste with salt and pepper.
Variations and Customizations
One of the best things about this recipe is how easy it is to adapt to your tastes and what you have on hand. Feel free to experiment with different herbs and spices. Here are a few ideas:
- Mediterranean: Lemon, oregano, and garlic create a bright, fresh flavor.
- Southwestern: Chili powder, cumin, and smoked paprika add a smoky kick.
- Italian: Basil, thyme, and rosemary offer a classic, comforting taste.
You can also add other vegetables to the mix. Brussels sprouts, bell peppers, green beans, mushrooms, squash, and eggplant all work well. Don’t be afraid to swap out the potatoes for different varieties too – Yukon Golds, red potatoes, or even sweet potatoes would be delicious.
For an even heartier meal, consider adding sausage or bacon. Just be sure to adjust the cooking time accordingly to ensure everything is cooked through.
Tips for Juicy Chicken and Perfect Potatoes
Here are a few tricks to make sure your chicken thighs are succulent and your potatoes are cooked just right:
- Don’t overcrowd the pan. If you need to, cook in batches so everything browns evenly.
- Make sure your chicken reaches the right temperature. Use a meat thermometer to be sure.
- Let the chicken rest before you cut into it. This lets the juices redistribute, so the meat is more tender.
- Cut your potatoes the same size. This way, they’ll cook evenly.
- Use high heat to sear the chicken. This is how you get crispy skin!
Conclusion
Chicken thighs and potatoes are simple to prepare and always a crowd-pleaser. Whether you roast them in the oven, cook them in a skillet, or toss them in the slow cooker, you’re sure to have a delicious and satisfying meal.
Feel free to experiment with different herbs, spices, and vegetables to make it your own! Add your favorite seasoning blends or try roasting the chicken and potatoes with other root vegetables like carrots and parsnips.
Chicken thighs and potatoes are a versatile and easy option for busy weeknights or for meal prepping on the weekend.