If you’re looking for a cozy, flavor-packed meal that practically cooks itself, Boursin Roasted Chicken and Potatoes is about to become your new weeknight hero. Imagine juicy chicken thighs, nestled in a sea of creamy, herby Boursin cheese, sitting atop golden, lemony potatoes that soak up every delicious drop from the pan. It’s a one-pan dinner that’s just as perfect for impressing guests as it is for a relaxing night in—with maximum flavor and barely any effort.

Boursin Roasted Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Boursin Roasted Chicken and Potatoes calls for a handful of powerhouse ingredients that come together to create layers of flavor, color, and texture. Each one is essential—so let’s break down why you need them and how they make each bite pop.

Chicken thighs (bone-in, skin-on): Juicy and flavorful, these cutlets crisp up beautifully, especially with their generous skin.
Garlic powder: The ultimate savory boost, doubling down on garlicky goodness throughout the dish.
Paprika: Adds warmth and gorgeous color, with just a hint of smokiness.
Italian seasoning: A blend of fragrant herbs that ties everything together and deepens the flavor.
Salt: Absolutely essential for drawing out the best in your chicken and potatoes.
Cracked black pepper: For subtle heat and complexity—remember to crack it fresh for more punch.
Olive oil: A must-have to infuse richness and ensure the chicken and potatoes roast to golden perfection.
Lemon (zested & juiced): Brightens the dish and adds a gentle acidity that balances out the creamy cheese.
Minced garlic: For a deeper garlicky bite that makes the whole kitchen smell amazing.
Crushed red pepper flakes: Just a little for gentle heat and a tiny tingle in every bite.
Bite-sized potatoes: Choose a medley if you want more color; slicing them ensures even roasting and tons of surface area for flavor.
Boursin cheese (garlic and fine herbs): The star ingredient—ultra creamy, herby, and absolutely decadent.

How to Make Boursin Roasted Chicken and Potatoes

Step 1: Prep and Season the Chicken

Start by making sure your chicken thighs are at room temperature and thoroughly patted dry—this is the secret to that irresistible golden skin. Generously sprinkle both sides of each thigh with garlic powder, paprika, Italian seasoning, salt, and cracked black pepper. Give the seasonings a gentle pat to help them stick, and set the chicken aside to soak up those flavors.

Step 2: Mix Up the Lemony Marinade

Grab a measuring cup and combine the olive oil, lemon zest, lemon juice, minced garlic, crushed red pepper flakes, salt, and black pepper. Whisk it all together until you’ve got a zippy, fragrant marinade that’s about to take your Boursin Roasted Chicken and Potatoes to the next level.

Step 3: Prep and Season the Potatoes

Slice your bite-sized potatoes—quarter the larger ones and halve the smaller ones for perfectly even roasting. Toss them right into a baking dish, then season with garlic powder, paprika, salt, and cracked black pepper. Drizzle about half of that vibrant marinade over the potatoes, and give everything a hearty toss until each piece glistens.

Step 4: Layer and Stuff the Chicken

Nestle the seasoned chicken thighs, skin side up, on top of the potatoes. Carefully peel back the skin of each thigh (don’t worry—it’s easier than it sounds!), and spoon a glorious dollop of Boursin cheese underneath. Smooth it over, then replace the skin to lock in the creamy goodness. Divide the cheese evenly between the thighs so every bite gets a hit of herby, melty magic. Pour the rest of the marinade over the chicken for extra flavor.

Step 5: Roast to Perfection

Cover the baking dish snugly with aluminum foil and slide it into a preheated oven at 375°F. Bake for 30 minutes covered to let everything steam and mingle, then uncover and continue roasting for another 30 minutes to crisp up the chicken and give the potatoes that sought-after golden crust. Your Boursin Roasted Chicken and Potatoes are ready when the chicken is browned and the potatoes are fork-tender.

How to Serve Boursin Roasted Chicken and Potatoes

Garnishes

Finish your Boursin Roasted Chicken and Potatoes with a sprinkling of fresh chopped parsley, a burst of extra lemon zest, or even a few thinly sliced green onions. These little touches add a pop of color and brightness that make the dish feel both homey and restaurant-worthy.

Side Dishes

While this one-pan meal is satisfying all on its own, a crisp green salad, simply dressed arugula, or steamed green beans provide a lovely contrast to the creamy, garlicky richness of Boursin Roasted Chicken and Potatoes. Some warm, crusty bread is perfect for sopping up every last drop of pan juices.

Creative Ways to Present

For family-style, serve straight from the baking dish so everyone can dig in. If you’d like to plate individually, scoop up a mound of potatoes, crown it with a golden chicken thigh, and spoon over some of that creamy, herby sauce. For a “wow” moment at the table, nestle the casserole in a rustic serving tray and let guests serve themselves.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the Boursin Roasted Chicken and Potatoes cool to room temperature before storing. Transfer everything—including those dreamy pan juices—into an airtight container and refrigerate for up to 3 days. The flavors only get better!

Freezing

You can absolutely freeze leftovers. Cool the chicken and potatoes completely, then pack into freezer-safe containers. Freeze for up to 2 months. For best results, slice the potatoes so they reheat more evenly and avoid any texture changes.

Reheating

To reheat, arrange everything in a baking dish, cover with foil, and warm in a 350°F oven until heated through—about 20 minutes. A splash of extra olive oil or chicken broth can help restore a just-cooked creaminess if needed. For smaller portions, the microwave works too; just use short bursts to avoid drying out the chicken.

FAQs

Can I use boneless, skinless chicken thighs for this recipe?

Absolutely! While bone-in, skin-on thighs add extra flavor and keep the meat juicy, boneless skinless thighs will still work. Just watch the roasting time as they cook a bit faster; you may want to check doneness after about 45–50 minutes.

What’s the best type of potato for Boursin Roasted Chicken and Potatoes?

Baby Yukon Gold or red potatoes are ideal because they’re creamy and hold their shape well, but fingerlings also work great. Just be sure all your pieces are similar in size for even cooking.

Can I use a different flavor of Boursin cheese?

Definitely! Garlic and Fine Herbs is the classic, but Shallot & Chive or even Pepper Boursin can add a new twist. Each brings a unique richness and herby bite to the dish.

Is there a way to make this dish less spicy?

Certainly. If you’re sensitive to heat, simply skip or reduce the crushed red pepper flakes. The dish will still have tons of flavor from the lemon, herbs, and Boursin cheese.

Can I prepare Boursin Roasted Chicken and Potatoes in advance?

Yes! You can season the chicken and potatoes and assemble everything in the baking dish up to a day ahead. Cover and refrigerate, then let the dish come back to room temperature before baking as directed.

Final Thoughts

Boursin Roasted Chicken and Potatoes is the kind of meal that turns any ordinary day into something special. With its comforting flavors and effortless style, it’s destined to become a staple at your table. I hope you enjoy every mouthful—and don’t forget to come back and let me know how it turned out for you!