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Oven-Roasted Chicken Thighs with Crispy Potato Wedges Recipe

Oven-Roasted Chicken Thighs with Crispy Potato Wedges & Garden Salad

There's something so comforting about the aroma of chicken roasting in the oven, isn't there? This recipe is not just easy and quick; it’s one of those meals that creates cherished memories.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Thighs
  • 4 pieces bone-in, skin-on chicken thighs juicy and flavorful, perfect for roasting
  • 2 tbsp olive oil helps the skin crisp up beautifully
  • 1 tsp garlic powder for a subtle kick of flavor
  • 1 tsp paprika for color and a hint of smokiness
For the Crispy Potato Wedges
  • 4 medium potatoes cut into wedges
  • 2 tbsp olive oil helps the potatoes get nice and crispy
  • 1 tsp dried rosemary adds a fragrant herbal note
For the Garden Salad
  • 4 cups mixed salad greens fresh and vibrant
  • 1 cup cherry tomatoes halved
  • 1 whole cucumber sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup salad dressing your favorite to tie everything together

Equipment

  • baking sheet
  • Large bowl
  • Oven

Method
 

  1. Step 1: Preheat your oven to 425°F (220°C).
  2. Step 2: In a large bowl, combine chicken thighs, olive oil, garlic powder, paprika, salt, and pepper. Toss until evenly coated and place skin-side up on a baking sheet.
  3. Step 3: In another bowl, toss potato wedges with olive oil, dried rosemary, salt, and pepper. Arrange around chicken on the baking sheet.
  4. Step 4: Roast in preheated oven for 35-40 minutes until chicken reaches 165°F (75°C) and potatoes are golden brown.
  5. Step 5: While roasting, prepare garden salad by combining mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with dressing and toss to combine.
  6. Step 6: Serve oven-roasted chicken thighs with crispy potato wedges and garden salad on the side. Enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat chicken and potatoes in the oven to retain crispiness.