Chili-Spiced Chicken & Potatoes

If you’re looking for a seriously…and I mean, seriously…tasty dinner option, look no further!  This recipe is AWESOME!  Not to mention easy to make & easy to clean up (it’s all made in 1 sheet pan).  Now it’s definitely not low-fat.  In fact, it takes full advantage of all the deliciousness found in the skin & fat of chicken thighs.  But don’t let this scare you away.  Once you taste these amazing potatoes & that flavorful chicken, you’ll wanna make this recipe again & again & again.  Try it.  I promise you’ll love it!

Serves 2-3

Ingredients

  • 1-1/2 t kosher salt, divided
  • 1/2 T chili powder
  • 1/2 t paprika
  • 1/4 t garlic powder
  • 1/8 t cayenne pepper
  • Pepper to taste
  • 1-1/2 lb bone-in, skin-on chicken thighs
  • 1-1/2 lb Yukon Gold potatoes, cut into 1″ pieces
  • 1/4 t baking soda (see NOTE below)
  • Lime wedges
Adjust oven racks to lowest & top positions & heat oven to 450 deg.  Combine 3/4 t salt, chili powder, paprika, pepper, garlic powder & cayenne in small bowl.  Bring 1 qt water to boil in pot.
 
Place 1 thigh skin-side down on cutting board.  Cut away any pockets of fat & any skin that extends beyond meat & reserve trim.  Make three 1/2″-deep slits in flesh parallel to bone.  Using tip of paring knife, poke skin of thigh 8-10 times.  Repeat entire process with remaining thighs.
 
Sprinkle 3/4 t spice mixture evenly over skin of thighs.  Turn thighs over & sprinkle remaining spice mixture over flesh side.  Rub mixture into slits.
 
Scatter trim over surface of rimmed baking sheet.  Roast on lower rack until trim is mostly crisped & fat is rendered, 8-10 min.  Discard trim & leave fat in baking sheet.
 
While trim is rendering, add potatoes & baking soda to boiling water & return to boil.  Boil for 2 min & drain well.  Return potatoes to pot & place over low heat.  Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 min.  Remove from heat.
 
Add rendered fat & remaining 1 t salt to potatoes & stir with rubber spatula until potatoes are coated with starchy paste, about 30 sec.  Transfer potatoes to now-empty baking sheet & spread into even layer.  Roast on lower rack until undersides of potatoes are brown & crisp, about 15 min.
 
Flip potatoes & then push them aside to clear a space for each thigh.  Place thighs skin side up in cleared spaces.  Roast on upper rack until chicken is browned & crisp & thighs register at least 185 deg, 25-30 min.
 
Serve immediately with lime wedges.  Yum-O!
 
NOTE:
Adding baking soda to potato water might seem a bit odd.  But this minor ingredient is the key to crispy, beautifully browned roasted potatoes!  Try it once & I guarantee you’ll use this trick forever more!
 
Recipe adapted from Cook’s Illustrated.

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