This crispy roast chicken and potatoes is one of those dishes I make constantly because it never disappoints.
Golden, caramelized chicken thighs paired with perfectly seasoned potato wedges and a fresh, vibrant salad sounds simple, but it’s absolutely restaurant-quality at home.
The secret is in the spice blend and the high-heat roasting technique that gives you crackling skin and juicy meat every single time.
Plus, it’s a complete one-plate meal that feels fancy but comes together in under an hour.
Why You Will Love This Crispy Roast Chicken & Potatoes
Ingredients
- 6 chicken thighs, skin-on and bone-in
- 4 medium potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp chili flakes (optional)
- 1 tbsp lemon juice
For the Fresh Salad
- 3 cups lettuce, chopped
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 1 small carrot, shredded
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of salt
Step 1: Prepare Your Spice Blend
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp chili flakes (optional)
I like to mix all my spices together in a small bowl first so the distribution is even and I’m not fumbling with individual jars at the last minute.
This blend has beautiful warm tones from the turmeric and paprika, with savory depth from the garlic and oregano.
Step 2: Prepare the Chicken and Potatoes
- 6 chicken thighs, skin-on and bone-in
- 4 medium potatoes, cut into wedges
- 2 tbsp olive oil
Pat the chicken thighs completely dry with paper towels, then place them in a large bowl along with the potato wedges.
I find that dry skin is absolutely crucial for getting that crispy, golden exterior.
Step 3: Season Everything
- Spice blend (from Step 1)
- 1 tbsp lemon juice
Drizzle the olive oil and lemon juice over the chicken and potatoes, then sprinkle your prepared spice blend generously over everything.
Toss well with your hands to make sure every piece gets coated evenly with the spices and oil.
Step 4: Arrange on a Baking Sheet
Spread the chicken thighs skin-side up on a large baking sheet, then arrange the potato wedges around them in a single layer.
I tend to give them some space so the air can circulate and create that beautiful caramelization.
Step 5: Roast at High Heat
Preheat your oven to 425°F (220°C).
Roast for 30 to 35 minutes, until the chicken skin is deeply golden and crispy and the meat reaches an internal temperature of 165°F (74°C).
The potatoes should be tender inside with crispy, golden edges.
Step 6: Prepare the Fresh Salad
- 3 cups lettuce, chopped
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 1 small carrot, shredded
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of salt
While the chicken roasts, prepare your salad by combining the lettuce, cucumber, tomatoes, and shredded carrot in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, and salt to make a simple dressing.
Toss the salad with the dressing just before serving so it stays fresh and crisp.
Step 7: Plate and Serve
Remove everything from the oven and let the chicken rest for 5 minutes before plating.
Arrange the chicken thighs and golden potato wedges on a plate, then top with a generous portion of the fresh salad.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and potatoes will stay delicious, though the salad is best eaten fresh.
Freeze: The roasted chicken and potatoes can be frozen in a freezer-safe container for up to 2 months. The fresh salad doesn’t freeze well, so prepare it fresh when you reheat.
Reheat: Reheat in a 350°F (175°C) oven for 10 to 15 minutes until warmed through. You can also use a skillet over medium heat for faster results.
What to Serve With This Crispy Roast Chicken & Potatoes
- Garlic aioli or any favorite dipping sauce on the side
- Crusty bread to soak up any pan juices
- A crisp white wine like Sauvignon Blanc or a light lager beer
- Roasted vegetables like Brussels sprouts or broccoli for extra sides
Estimated Nutrition
- Calories: 585
- Protein: 38g
- Fat: 32g
- Carbohydrates: 42g
(Estimated per serving, without optional ingredients)
Crispy Roast Chicken & Potatoes
Ingredients
Method
- Mix all spices together in a small bowl: paprika, garlic powder, onion powder, turmeric, black pepper, salt, dried oregano, and optional chili flakes. This ensures even distribution.
- Pat the chicken thighs completely dry with paper towels. Place them in a large bowl along with the potato wedges.
- Drizzle olive oil and lemon juice over the chicken and potatoes. Sprinkle the prepared spice blend generously over everything and toss well with your hands until evenly coated.
- Spread the chicken thighs skin-side up on a large baking sheet, then arrange the potato wedges around them in a single layer with space between pieces for circulation.
- Preheat oven to 425°F (220°C). Roast for 30 to 35 minutes until chicken skin is deeply golden and crispy and meat reaches an internal temperature of 165°F (74°C). Potatoes should be tender inside with crispy, golden edges.
- While chicken roasts, combine lettuce, cucumber, tomatoes, and shredded carrot in a large bowl. In a small bowl, whisk together olive oil, lemon juice, and salt. Toss the salad with dressing just before serving.
- Remove everything from oven and let chicken rest 5 minutes. Arrange chicken thighs and golden potato wedges on plates, then top with a generous portion of fresh salad.
