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
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.