Crispy Chicken Thighs with Golden Potatoes – A Simple and Delicious Dinner

If you’re looking for a quick and easy dinner that delivers crispy, flavorful chicken with minimal effort, this crispy chicken thighs with golden potatoes recipe is the perfect solution. It’s all about the cold skillet method, which renders the fat beautifully and results in golden, crackling skin—no oil needed!

The best part? We’ve added delicious, perfectly seasoned potatoes to the mix, making it a one-pan meal that’s as satisfying as it is simple. With just a few basic ingredients like chicken thighs, potatoes, and a touch of rosemary, you’ll have a comforting meal on the table in no time.

What Makes This Recipe Special?

1. No Oil Needed for Crispy Chicken: The magic of starting with a cold skillet allows the chicken’s natural fat to render slowly, resulting in an incredibly crispy texture without the need for added oil.
2. Perfectly Cooked Potatoes: The potatoes are parboiled first, ensuring they cook evenly and soak up all the delicious flavors from the chicken and seasonings.
3. Quick and Easy Preparation: With a hands-off baking time, you can focus on other things while the oven does the work.

How to Get the Perfect Crispy Chicken Thighs

• Pat the chicken dry: This is essential for crisping up the skin.
• Season generously: Salt and pepper bring out the best in the chicken’s natural flavors.
• Start cold: Placing the chicken skin-side down in a cold skillet allows the fat to slowly render and create that golden, crispy crust.

A Few Pro Tips:

• Don’t skip covering the potatoes after draining—they steam and dry a bit, which helps achieve the perfect texture when roasting.
• Fresh rosemary adds an aromatic depth to the dish, making it even more flavorful.
• Be mindful of roasting times—larger thighs may need more time, but the results are well worth it.

Why You’ll Love This Recipe

This meal is not only easy to prepare but also incredibly satisfying, with crispy chicken and tender, flavorful potatoes that pair perfectly with a side salad or roasted vegetables. It’s a crowd-pleaser that fits into busy weeknights or casual dinner parties alike.

Crispy Chicken Thighs with Golden Potatoes

Recipe by Ellen

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 bone-in, skin-on chicken thighs

• 7-8 medium yellow potatoes, quartered

• 1/4 teaspoon red pepper flakes

• 1 TBSP roughly chopped fresh rosemary leaves

• 1/2 medium lemon

• Salt and pepper, to taste

• Chopped fresh parsley, for garnish (optional)

Directions

• Preheat Oven:
  Preheat the oven to 425°F (200°C). Bring a medium pot of salted water to a boil.
• Prepare the Chicken:
  Pat the chicken thighs dry with paper towels and season well with salt and pepper. Lay them skin-side down in a large cold, heavy-bottomed skillet, non-stick works well. Place the skillet over medium heat and cook for about 10-12 minutes until the skin is crispy and golden brown, but not burnt.
• Parboil the Potatoes:
  Meanwhile, add the quartered potatoes to the boiling water and simmer uncovered for about 10 minutes, until just fork-tender. Drain well to remove excess moisture. Cover with a lid and let them sit to steam and dry a bit.
• Finish Chicken Preparation:
  Once the chicken is crispy, transfer it to a plate, skin-side up. Discard most of the fat in the pan, leaving about 1 or 2 tablespoons behind.
• Prepare the Potatoes:
  Add red pepper flakes and rosemary to the skillet and cook for about 30 seconds. Add the drained potatoes and cook, stirring occasionally, until they are lightly browned in spots, about 3-5 minutes.
• Roast Everything:
  Return the chicken thighs, skin-side up, to the skillet with the potatoes. Transfer the skillet to the preheated oven and bake for about 18-22 minutes, or until the chicken reaches an internal temperature of 180-185°F (although safe to eat at 165°F, thighs taste better when cooked longer to break down connective tissue). Your roasting time will vary - sometimes the thighs are extra big and may take longer than super small thighs!
• Finishing Touches:
  Remove the skillet from the oven. Squeeze the lemon juice over the potatoes (avoiding the crispy chicken so that the skin remains crispy) and garnish with fresh parsley if desired.
• Serve and Enjoy:
  Serve hot with your favorite side dishes and enjoy the crispy, flavorful chicken with golden potatoes.

Notes

• Cooking the chicken skin-side down in a cold pan allows the fat to render slowly, resulting in crispier skin.
  Ensure potatoes are well-drained before adding to the skillet to avoid excess moisture.