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Crispy Baked Chicken Thighs

from Spoon Fork Bacon (web site)

Ingredients

  • 4 skin-on, bone-in chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 pound (about 12-14) fingerling potatoes halved lengthwise
  • 2 tsp minced thyme (optional, I guess, because I rarely have it!)
  • 1 minced garlic clove (or more ... go nuts)
  • 1 lemon zested and juiced (see note about the thyme)

Directions

Preheat oven to: 400 degrees (F)

Rinse chicken thighs with water, cut off any excess skin, then pat dry with paper towels.

Sprinkle salt and pepper on both sides.

Heat up an oven-safe (I use cast iron) skillet to medium heat, add oil and coat the bottom. Sear the thighs (5-6 minutes for the first side until the skin browns and crisps, then flip over for 3-4 minutes on the other side. Remove to a plate for now.

In a metal or glass bowl, toss the potatoes, thyme, garlic, oil, lemon, salt and pepper until evenly coated. Transfer the potatoes to the skillet and arrange in an even layer.

Top the potatoes with the chicken thighs (skin side up) and transfer to the oven.

Bake 30-35 minutes until the internal temperature of the chicken hits 165 degrees F and potatoes are tender.

Remove the skillet from the oven and let it rest for 5 minutes or so. Top with thyme and lemon zest if you are so moved.


My Notes

This is a good recipe site (Spoon Fork Bacon) and adding the potatoes to catch the chicken schmaltz is clever. I've simplified the ingredients because they do this screwy thing of 'dividing' stuff for use during prep and before serving and that is just needlessly complicating things.

Tags

BakingChicken