German Chicken Thigh Recipe

Sometimes the most treasured recipes come from unexpected places. When we moved into our Salt Lake City home five years ago, I never imagined that our elderly German neighbor, Frau Weber, would become both a dear friend and culinary mentor.

During that first cold winter, she appeared at our door with a steaming dish of what she simply called “German Chicken Thigh Recipe”. It was so tender, with those golden potatoes and colorful vegetables.. Yummy Yummy! I immediately asked her for the recipe. Let me share it with you today.

Equipment You’ll Need

One thing I adore about this German Chicken Thigh Recipe is its simplicity, not just in ingredients but also in equipment. You won’t need to pull out every pot and pan in your kitchen, which makes cleanup almost as easy as the preparation!

• Large 9×13″ baking dish (I recommend using one with some depth – at least 2 inches – to prevent any juices from bubbling over)
• Oven (conventional works perfectly, but convection will give you extra crispy skin if you have that option)
• Mixing spoon or clean hands for tossing everything together (I always use my hands – it’s the best way to ensure everything gets evenly coated)

That’s it! No fancy gadgets or special tools required.

Step-by-Step Instructions

I’ve found over years of making it that following Frau Weber’s exact method yields the best results every time. Here you go:

1. Preheat your oven to 450°F (232°C). This high temperature is crucial for achieving that perfect golden, crispy chicken while keeping the meat juicy inside.
2. Add all ingredients to your baking dish. Place the “german chicken thighs”, cubed potatoes, chunked carrots, onion wedges, sliced garlic, and bay leaves together in your deep baking dish.
3. Drizzle everything with olive oil and sprinkle with all your seasonings (cumin or coriander, dried oregano, basil, rosemary, salt, and pepper). Be generous with your salt and pepper – this simple dish really shines when properly seasoned.
4. Toss everything gently to coat well. I use my hands for this step, making sure each piece of chicken and every vegetable gets a nice coating of oil and seasonings.
5. Bake uncovered for 40-45 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. The chicken thigh should be deliciously crispy and golden brown.

However, if you’re cooking for little ones who might prefer a milder flavor profile, check out my Chicken Thigh Recipe For Kids that maintains the juiciness while adapting the seasonings for younger palates.

Troubleshooting Tips

• Avoid russet potatoes for this recipe: because they tend to fall apart during the long roasting process.
• Arrange vegetables around the chicken, not under it. When vegetables are completely covered by chicken, they steam rather than roast.
• If your dish is bubbling over in the oven: You need a deeper baking dish.
• If your vegetables are cooking faster than the chicken: Cover just the vegetables with a small piece of foil, leaving the chicken exposed to continue crisping.
• For extra flavor fusion: Frau Weber taught me to occasionally add a spoonful of stone-ground German mustard to the oil before mixing. It adds a subtle tanginess that’s absolutely wonderful!

Storage Guidance

One of the many things I love about this German Chicken Thigh Recipe is how beautifully it works as leftovers. Following proper food safety guidelines for storing and reheating cooked poultry is essential for both taste and health. In fact, Frau Weber always insisted that the flavors improve after a day in the refrigerator!

• Storing Leftovers: Allow everything to cool completely, then transfer to an airtight container and refrigerate for up to 5 days. I like to store the chicken and vegetables together as the flavors continue to meld and deepen.
• Reheating for Best Results: While you can certainly use the microwave in a pinch, I strongly recommend reheating in a skillet over medium heat. This method revives the crispy skin that might otherwise go soggy. Add a tiny splash of water to the pan if the vegetables seem dry, cover for 2-3 minutes, then uncover to crisp up the chicken skin again.
• Freezing Option: While not ideal (the texture of the potatoes changes slightly), you can freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

The practical German approach to cooking embraces making enough for multiple meals, and this dish certainly honors that tradition!

Answering Your Questions About German Chicken Thigh Recipe

What is the best method of cooking chicken thighs?

The best method for cooking chicken thighs is roasting them in a 425°F oven until they reach an internal temperature of 165°F, which yields crispy skin and juicy meat.

What are German chicken spices?

German chicken spices typically include paprika, marjoram, thyme, caraway seeds, and mustard powder, often combined in spice blends like “Geflügelgewürz” (poultry seasoning).

Can you use chicken thighs for schnitzel?

Yes, you can use chicken thighs for schnitzel, but you’ll need to bone, skin, and pound them flat first to achieve the proper thickness and texture.

How does Gordon Ramsay cook chicken thighs?

Gordon Ramsay typically cooks chicken thighs by pan-searing them skin-side down until crispy, then finishing them in the oven

German Chicken Thigh Recipe

Nelya Carter

This German Chicken Thigh Recipe combines simple ingredients with traditional roasting techniques for a rustic, hearty meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 424 kcal

Equipment

• Large 9×13″ baking dish
• Oven
• Mixing spoon or clean hands

Ingredients

  

Main Ingredients

• 2 lbs bone-in chicken thighs skin-on or skinless, your choice
• 6 large potatoes cut into 1-inch cubes; Yukon Gold preferred
• 4 carrots cut into hearty chunks
• 1 large onion cut into wedges
• 3 cloves garlic sliced, not minced
• 2 tbsp olive oil

Spices & Seasoning

• 1 tsp cumin or coriander
• 1 tsp dried oregano
• 1 tsp basil
• 1 tsp rosemary
• salt and pepper to taste
• 3 bay leaves

Instructions

 

• Preheat your oven to 450°F (232°C). This high temperature ensures crispy skin and juicy meat.
• Add chicken thighs, potatoes, carrots, onion, garlic, and bay leaves to a deep baking dish.
• Drizzle olive oil over everything. Sprinkle with cumin or coriander, oregano, basil, rosemary, salt, and pepper.
• Toss all ingredients gently using hands or a spoon to ensure even coating.
• Bake uncovered for 40-45 minutes, or until chicken is golden and reaches 165°F, and potatoes are fork-tender.

Notes

For extra flavor, add a spoonful of German mustard to the oil. Use a deep baking dish to avoid bubbling over, and don’t place vegetables directly under chicken to ensure roasting rather than steaming.

Keyword German Chicken Thigh Recipe, German Chicken Thigh Recipes