How to bake chicken thighs with garlic, Yukon gold potatoes, red onion, and peppery arugula all on one pan. Jump to the Baked Chicken Thighs Recipe or read on to see our tips.
This chicken recipe is so quick and easy because there aren’t many things to chop and everything happens on one sheet pan. It takes 10 minutes to prep and then it’s practically hands off while it bakes. Talk about easy!
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How to Bake Chicken Thighs
We’re big fans of chicken thighs and prefer buying them with the bone-in and skin-on. The bone and skin add a ton of flavor and help to keep the chicken tender and juicy. If you’re looking to use skinless chicken thighs or prefer chicken breast, take a look in the notes section of our recipe below for our tips.
The chicken and potatoes are delicious and simply seasoned with salt and pepper then baked with garlic. We add the garlic towards the end of the baking time. This prevents it from burning and becoming bitter. To spice things up a bit, simply throw in your favorite spice rub — an ancho spice rub or mustard and lemon rub would be wonderful.
This time, we kept the seasonings simple, but chose to include some interesting textures and color with red onion and a handful of peppery arugula tossed onto the pan right before serving — two things we almost always have in our kitchen. When we don’t have arugula, baby spinach works wonders as a stand-in.
See our current favorite arugula salad recipe with couscous, cucumbers and feta!
I should also mention that the potatoes could very easily be swapped for sweet potatoes or carrots. Broccoli or cauliflower would be great, too. It really doesn’t get much easier. The potatoes soak up lots of flavor from the chicken, the onions become soft and sweet and the chicken stays juicy with crispy skin. An easy and practically hands off sheet pan meal that should be added to your dinner rotation.
Recipe updated, originally posted May 2016. Since posting this in 2016, we have tweaked the recipe to be more clear. – Adam and Joanne
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Easy Garlic Baked Chicken Thighs Recipe
This one-pan meal is fuss-free and can easily be made during the week. We keep seasoning simple, but you could easily throw your favorite spice blend on top of the chicken and vegetables.
You Will Need
4 bone-in, skin-on chicken thighs, about 1-1/2 pounds
8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons extra-virgin olive oil
3/4 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 1/2 cups fresh arugula leaves or baby spinach
- Prepare Chicken
- To Finish
Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Trim excess skin and pat chicken dry then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.
Spread potatoes and onions on baking sheet and toss with 1 teaspoon of the oil, a 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Nestle the seasoned chicken thighs between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.
Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over chicken, potatoes, and the onions; continue to bake until chicken is no longer pink, about 20 minutes more.
Just before serving, scatter arugula leaves over the chicken, potatoes and onions.
Adam and Joanne's Tips
- If using skinless chicken thighs or chicken breast follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is done (this will likely take less time than mentioned above for bone-in chicken thighs).
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.