What a wonderful meal. I add a few extra steps such as parboiling then pan frying the potatoes. But it’s well worth it!
Chicken and Potatoes
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
8 chicken thighs, bone-in and skin-on
salt and pepper, to taste
1 tsp garlic powder
3lbs Yukon gold potatoes, chopped into 1 inch chunks
6 garlic cloves, chopped
1/4 tsp red pepper flakes
lemon wedges and parsley, for serving
fresh rosemary, optional
2 TBSP capers, optional
Directions
- Preheat the oven to 425F. Bring a pot of salted water to a boil. Line a half sheet pan with parchment paper and grease it lightly.
- Dry chicken with paper towel. Season well with salt and pepper. Lay skin down in a large cold skillet. Place the skillet over medium heat and allow the chicken to cook for about 10 minutes, maybe up to 13 minutes until crisp and nicely browned. While the chicken is cooking, season it with garlic powder.
- Add potatoes to the boiling water, reduce to simmer, cover and cook for about 8 minutes or so, until fork tender but still firm. Drain.
- When the chicken crisp and browned, remove it to a plate, skin side down. Discard most of the fat in the pan – leave about 2-3 tablespoons behind. Add potatoes and cook for about 5 minutes, tossing, until browned on all sides. If using rosemary, add rosemary at the same time as potatoes. Add red pepper flakes and garlic, cook for about 30 seconds and remove from heat. Place potatoes on the prepared baking sheet.
- Place chicken and all the juices on top and around potatoes. Bake in preheated oven for about 18-22 minutes until the internal temperature of 180-185F is reached (although the chicken is safe to eat at 165F, the connective tissue that thighs are made of, tastes better when cooked to at least 180F.) Remove from the oven once cooked and serve with fresh herbs and optional capers. Squeeze some lemon on top of the potatoes. Enjoy!
