Oven-Roasted Chicken Thighs with Stuffed Potatoes and Lima Beans
August 12, 2026
This is a whole plate of food that takes about ten minutes of actual work.
The chicken goes in the oven seasoned and comes out with crackling skin. The stuffed potatoes heat alongside it. We’ve already done the baking, scooping, mixing and refilling, so they just need warming. The lima beans take a pot and five minutes. Everything lands on the table at once and it looks like you cooked all evening.
Chicken thighs are the right cut for this. They’re forgiving in a way breasts simply are not, and the skin is the best part.
Why Thighs Beat Breasts for Roasting
A chicken breast has a narrow window between done and dry (about five minutes wide). Thighs have more fat and connective tissue running through them, which means they stay juicy well past the point where a breast would be sawdust. Leave them in an extra ten minutes and they’re still good.
They’re also cheaper per pound, and the dark meat carries seasoning better.
One tip most recipes get wrong: chicken is safe at 165°F, and that’s the number to hit for breasts. But thighs are actually better at 175–185°F. That’s the range where the connective tissue breaks down and the meat goes from firm to silky. You can’t do that with a breast. It’s the whole argument for thighs.
How to Get the Skin Crisp
Three things, and none of them are hard:
- Pat the skin bone dry. Wet skin steams instead of crisping. Paper towels, both sides, right before seasoning. If you have time, salt them and leave them uncovered in the fridge for an hour first — the skin dries out and comes out noticeably better.
- High heat. 425°F. Lower temperatures render the fat too slowly and the skin turns rubbery.
- Give them room. Space the thighs out on the pan so air moves between them. Crowded chicken releases steam and steam is the enemy of crisp skin.
Oven-Roasted Chicken Thighs with Stuffed Potatoes and Lima Beans
Prep time: 10 minutes Cook time: 40–45 minutes Serves: 4
You’ll Need
- 8 fresh chicken thighs
- 4 Lil Butcher Shoppe Stuffed Potatoes
- 1 bag frozen lima beans
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Let’s Cook
- Heat the oven to 425°F.
- Pat the chicken thighs dry and place them skin-side up in a baking dish or on a rimmed sheet pan, leaving space between them.
- Combine the garlic powder, paprika, onion powder, dried thyme, salt and black pepper. Feel free to add your own seasonings as well. Drizzle the chicken lightly with olive oil and season it generously with the mixture, getting some underneath the skin if you can.
- Roast for 35–45 minutes, or until the skin is golden and crisp and the chicken reaches an internal temperature of at least 165°F.
- Prepare the stuffed potatoes according to the package. They can go in the oven alongside the chicken for the last stretch.
- Cook the frozen lima beans according to the package directions, then add the butter, salt and black pepper before serving.
The Stuffed Potatoes
This is the part of the plate you don’t have to make.
A stuffed potato is genuinely a project from scratch. Bake it, split it, scoop it, mash the filling with butter and cheese and whatever’s going in it, pile it back into the skin, and bake it again. It’s an hour and a half for a side dish.
Ours come ready to heat in six varieties:
- Sour Cream
- Bacon & Cheddar
- Ham & Cheddar
- Shrimp
- Crawfish
- Crabmeat
Bacon & Cheddar is the natural match for roast chicken. If you want the plate to feel like an occasion, the crawfish or crabmeat ones turn a Tuesday dinner into something else entirely.
They’re available in the case at the shop and online in packs of two.
Tips from Behind the Counter
Use a rimmed sheet pan, not a deep dish. Shallow sides let air circulate. A deep casserole dish traps steam around the chicken and softens the skin.
Cook the lima beans in chicken stock instead of water. This is the single easiest upgrade on the plate. A small spoonful of bacon base stirred in takes it further still. It’s the difference between lima beans people eat and lima beans people ask about.
Don’t drain the pan drippings. Spoon a little over the chicken when you plate it.
Let the chicken rest five minutes before serving, uncovered. Covering it with foil traps steam and undoes the crisp skin you just worked for.
Leftover thighs are excellent cold, and the meat pulls off easily for sandwiches or soup the next day.
Ways to Change It Up
- Add lemon. Halve a lemon, roast it cut-side down on the pan, and squeeze it over everything at the end.
- Swap the thyme for rosemary, or add a teaspoon of Cajun seasoning to the mix if you want heat.
- Throw vegetables on the pan. Carrots, onion wedges or potatoes tossed in the drippings roast in about the same time.
- Change the potato flavor to change the whole meal. The shrimp and crawfish stuffed potatoes turn this into a Gulf Coast plate.
- Swap lima beans for green beans or field peas if lima beans aren’t your family’s thing.
One Stop for Sunday Dinner in Hattiesburg
Chicken, potatoes, a vegetable and seasonings; you can get the whole plate in one trip. Our shop at 1910 Broadway Drive carries fresh-cut chicken, the stuffed potatoes, and the grocery staples that go around them, so you’re not running from a meat counter to a grocery store to finish dinner.
We’ve been family owned and operated in Hattiesburg since 1991. Along with the fresh meat counter, the case is full of homemade cooking that’s already done for you: stuffed potatoes, boudin, gumbo, meatloaf, chicken pot pies, crawfish pies and stuffed bell peppers.
Hours: Monday–Tuesday and Thursday–Saturday, 9:30 a.m. to 5:30 p.m. Closed Wednesday and Sunday. Phone: 601-261-2765 Address: 1910 Broadway Drive, Hattiesburg, MS 39401 — get directions or reach out
Outside the area? Our smoked sausage ships nationwide, and you can find us on the shelf at stores across Mississippi and the Gulf South.