Roasted Chicken Thighs With Tomatoes & Potatoes

Photo Credits: Pixabay

This is an easy recipe to prepare juicy, roasted chicken thighs with tomatoes and potatoes. This dish is a complete meal in itself but is also ideal to be served as an entree or appetizer as well.


  • Bone-in chicken thighs, trimmed                                8
  • Olive oil, divided                                                         5 tablespoons
  • Dried oregano                                                             1 teaspoon
  • Ripe cherry tomatoes                                                  1 pint
  • Potatoes, peeled and cut into 1 inch discs                     2 large
  • Salt and pepper                                                           For seasoning
  • Fresh or dried rosemary                                              For garnish


Note: You may also add some pitted olives along with cherry tomatoes in this dish for a change.

  1. Preheat the oven to 175 degrees Celsius.
  2. Toss the diced potatoes with 3 tbsp of olive oil and season with salt and pepper to taste. Arrange the seasoned potatoes across the bottom of a roasting pan and place chicken thighs on top.
  3. Scatter cherry tomatoes all around chicken thighs and dust with oregano, salt and pepper.
  4. Drizzle with remaining 2 tbsp of olive oil all over the dish and scatter rosemary on top.
  5. Place the pan in preheated oven and bake for 40 minutes while stirring once or twice. The temperature should reach 75 degrees Celsius on a thermometer when inserted at the thickest part of a thigh.
  6. Bring out the pan, pick out chicken thighs, using tongs and transfer onto a serving platter.
  7. Return the vegetables into the oven and bake for 10 minutes more or until potatoes are tender and golden brown at surface.
  8. Scatter the roasted vegetables alongside chicken thighs on serving platter and serve immediately.

Preparation Time: 60 minutes

Serves: 4

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