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Crispy Chicken Thighs with Baby Potatoes

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Crispy Chicken Thighs with Baby Potatoes

Crispy Chicken Thighs with Baby Potatoes

Jessica Braider
Pan-browning chicken before baking it gives the skin great texture and color. This is a homey all-in-one dish!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings


  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup flour (use wheat/gluten-free, if needed)
  • 3 1/2 - 4 lbs. boneless chicken thighs use skinless chicken for a lower fat and calorie meal
  • 1/2 tsp. paprika or to taste
  • 1/4 - 1/2 tsp. garlic powder
  • 1 1/2 lbs. baby potatoes halved
  • 3 carrots sliced
  • 1 yellow onion halved top to bottom and sliced
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/2 tsp. fresh or dried rosemary


  • Preheat the oven to 425 degrees. In a large heavy skillet, heat the oil over medium-high heat.
  • Meanwhile, put the flour into a shallow bowl and dredge each chicken thigh in the flour.
  • Add the thighs to the heated oil, skin side down (you will probably have to do this in 2 batches). Brown the chicken for about 3 minutes per side, and transfer it to a large baking dish.
  • Season the chicken with the paprika and garlic powder, then spread the potatoes, carrots, and onions around the chicken, pour ¼ cup of water over the vegetables, and season the chicken and vegetables with the salt and rosemary.
  • Bake the chicken for 45 minutes, stirring and basting the chicken and vegetables after about 30 minutes. Serve immediately.

Slow Cooker Directions:

  • The slow cooker version does not result in a crispy skin, but is still mighty tasty.) Brown the chicken in the skillet as directed. Add the chicken to the slow cooker along with all the other ingredients, including ¼ cup of water. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Use a slotted spoon to serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Halve the potatoes and store them submerged in water for up to 24 hours to prevent browning, slice the carrots, halve and slice the onion.
Scramble Flavor Booster: Double the paprika and sprinkle some extra paprika and garlic powder on the potatoes.
Tip: If you need even more motivation to eat your fruits and veggies, according to a 2012 study, happiness and good mental health are highest among individuals who consume 7 servings of fruit and vegetables daily.
Nutritional Information Per Serving (% based upon daily values): Calories 559, Total Fat: 34g, 52.5%; Saturated Fat: 10g, 46%; Cholesterol: 167mg, 55.5%; Sodium: 318mg, 13%; Total Carbohydrate: 25g, 8.5%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 37g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter
Tried this recipe?Let us know how it was!

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