Creamy Crockpot Potato Soup Recipe
A simple and flavorful one-pan meal featuring crispy baked chicken thighs and tender roasted baby potatoes, infused with garlic, herbs, and paprika. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking / Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Potatoes
- 2 tablespoons olive oil
- 8 bone-in, skin-on chicken thighs
- 1 lb (450 g) baby potatoes, cleaned and cut in half or quarters
- 1 red onion, peeled and roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons fresh thyme, finely chopped
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and lightly oil a large baking pan or baking sheet to prevent sticking.
- Toss Ingredients: In a large bowl, combine the olive oil, chicken thighs, baby potatoes, red onion, garlic, dried oregano, fresh thyme, paprika, salt, and black pepper. Mix thoroughly to ensure everything is evenly coated with oil and seasonings.
- Arrange on Baking Pan: Spread the chicken and potato mixture in a single layer on the prepared baking pan, making sure pieces aren’t overcrowded for even roasting.
- Roast: Place the pan in the preheated oven and roast for about 45 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and golden.
- Serve: Remove from the oven, garnish with additional fresh thyme if desired, and serve immediately while hot for a comforting, hearty meal.
Notes
- For crispier skin, pat the chicken thighs dry before tossing them with oil and seasonings.
- Baby potatoes ensure even cooking; if using larger potatoes, cut into smaller, uniform pieces.
- Feel free to add other vegetables like carrots or bell peppers for variety.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Use a meat thermometer to guarantee the chicken is cooked safely to 165°F (74°C).
Nutrition
- Serving Size: 1 chicken thigh with potatoes (approximately 1/4 of recipe)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: one pan chicken, baked chicken thighs, roasted potatoes, easy dinner recipe, sheet pan meal, weeknight chicken dinner
Find it online: https://todayquickmeals.com/creamy-crockpot-potato-soup-recipe/
