Crispy Chicken Thighs and Potatoes Skillet is my go-to weeknight dinner when I need something hearty, flavorful, and easy to clean up. The chicken comes out with crackling-crisp skin, while the potatoes soak up all the savory juices.
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This one-pan meal is perfect for busy evenings—you get protein and carbs in a single dish, and the hands-on time is just 15 minutes. Plus, it's budget-friendly and uses simple pantry staples.
I love how the potatoes turn golden and tender, absorbing the chicken's drippings. It's comfort food that feels fancy but is totally approachable.
Why You'll Love This Recipe
About the Ingredients
8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
Bone-in, skin-on thighs stay juicy and crisp up beautifully. You can use boneless thighs, but reduce cooking time by 5-7 minutes.
1.5 lbs (680g) baby potatoes, halved
Baby potatoes cook quickly and hold their shape. Yukon Gold or red potatoes work great; cut larger ones into quarters.
2 tablespoons olive oil
Use a high-heat oil like avocado or canola if you prefer. Olive oil adds a nice flavor.
1 teaspoon smoked paprika
Smoked paprika gives a deep, smoky flavor. Regular paprika works, but add a pinch of cayenne for heat.
1 teaspoon garlic powder
Garlic powder distributes evenly. Substitute with 2 minced fresh garlic cloves, added in the last 5 minutes of cooking to avoid burning.
1 teaspoon onion powder
Adds savory depth. You can skip it and use 1/2 cup diced onion sautéed with the potatoes.
1 teaspoon dried thyme
Dried thyme pairs well with chicken. Use 1 tablespoon fresh thyme leaves if you have them.
1 teaspoon salt
Adjust to taste. Sea salt or kosher salt both work.
1/2 teaspoon black pepper
Freshly ground is best, but pre-ground is fine.
1/2 cup (120ml) chicken broth
Adds moisture and helps deglaze the pan. Use low-sodium broth, or substitute with white wine for extra flavor.
2 tablespoons chopped fresh parsley (for garnish)
Optional but adds freshness. Dried parsley can be used in a pinch.
Tips & Tricks
- Pat the chicken thighs dry with paper towels before seasoning—this helps the skin crisp up.
- Don't overcrowd the pan; give each thigh space to brown properly. If needed, cook in batches.
- Use a heavy skillet like cast iron or stainless steel for even heat distribution.
- Let the chicken rest for 5 minutes after cooking to keep the juices locked in.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. In a small bowl, mix paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the spice mixture all over the chicken thighs.
2. Heat the Skillet
Place a large oven-safe skillet (12-inch) over medium-high heat and add the olive oil. When the oil shimmers, carefully place the chicken thighs skin-side down in the skillet. Sear for 5-6 minutes until the skin is golden brown and crispy.
3. Flip and Brown
Flip the chicken thighs and cook for another 3-4 minutes to brown the other side. Remove the chicken to a plate; they don't need to be fully cooked yet.
4. Sauté Potatoes
Add the halved baby potatoes to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until they start to turn golden brown on the edges.
5. Deglaze and Arrange
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. This adds flavor and prevents sticking. Place the chicken thighs back on top of the potatoes, skin-side up.
6. Roast in Oven
Transfer the skillet to the preheated oven. Roast for 20-25 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). The skin should be extra crispy and the edges of the potatoes bubbly.
7. Rest and Serve
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve directly from the skillet.
Delicious Variations
Mediterranean
Add 1 cup cherry tomatoes and 1/2 cup Kalamata olives during the last 10 minutes of roasting.
Spicy
Add 1/2 teaspoon cayenne pepper to the spice mix and drizzle with hot honey before serving.
Lemon-Herb
Add 1 lemon, sliced, and 2 sprigs fresh rosemary to the skillet before roasting.
How to Store Crispy Chicken Thighs and Potatoes Skillet
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness, or microwave for a quick option.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken thighs?
Yes, but reduce the roasting time by 5-7 minutes and expect less crispy skin. You may need to add a little extra oil to prevent dryness.
Q: How do I get the skin extra crispy?
Pat the chicken dry thoroughly before seasoning, and sear it skin-side down until deeply golden before roasting. Also, don't cover the pan while roasting.
Q: Can I make this in a slow cooker?
Yes, but you'll lose the crispy skin. Sear the chicken first, then place in the slow cooker with potatoes and broth. Cook on low for 6-7 hours.
Q: What if I don't have an oven-safe skillet?
Transfer the seared chicken and potatoes to a baking dish before roasting. Use a metal or cast-iron skillet; avoid glass if it's not oven-safe.
Q: Can I add other vegetables?
Absolutely! Add carrots, green beans, or bell peppers during the last 10 minutes of roasting to keep them from overcooking.
Try this tonight! Your family will love the crispy skin and tender potatoes. Don't forget to share your variations in the comments below.
Crispy Chicken Thighs and Potatoes Skillet
Juicy chicken thighs and golden potatoes in one skillet, ready in 50 minutes with crispy skin and minimal cleanup.
🧂 Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
- 1.5 lbs (680g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120ml) chicken broth
- 2 tablespoons chopped fresh parsley (for garnish)
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. In a small bowl, mix paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the spice mixture all over the chicken thighs.
- 2Heat the Skillet — Place a large oven-safe skillet (12-inch) over medium-high heat and add the olive oil. When the oil shimmers, carefully place the chicken thighs skin-side down in the skillet. Sear for 5-6 minutes until the skin is golden brown and crispy.
- 3Flip and Brown — Flip the chicken thighs and cook for another 3-4 minutes to brown the other side. Remove the chicken to a plate; they don't need to be fully cooked yet.
- 4Sauté Potatoes — Add the halved baby potatoes to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until they start to turn golden brown on the edges.
- 5Deglaze and Arrange — Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. This adds flavor and prevents sticking. Place the chicken thighs back on top of the potatoes, skin-side up.
- 6Roast in Oven — Transfer the skillet to the preheated oven. Roast for 20-25 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). The skin should be extra crispy and the edges of the potatoes bubbly.
- 7Rest and Serve — Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve directly from the skillet.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
