Crispy Chicken Thighs And Potatoes | Oven Roasted Chicken Thighs | Cooking Up Love

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat content; drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat; margarine is a less expensive alternative.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried herbs are more shelf-stable; thyme is often cheaper and adds flavor.

Preheat the oven to 450°F (232°C) with the sheet pan inside.

Take the chicken out of the fridge and let it come to room temperature.

Separate a garlic bulb into cloves and place in a microwave-safe dish with about 1 tablespoon of water, cover, and microwave on high for 2-3 minutes until softened.

Place the softened garlic cloves onto a sheet of foil, drizzle with 1 tablespoon of olive oil, and fold the foil to create a sealed packet.

Trim excess fat from the chicken thighs but leave the skin on, season both sides with salt and pepper, and spray the skin side with oil spray.

Place the chicken thighs skin-side down onto the hot sheet pan and add the garlic packet to the oven.

Roast in the 450°F oven for 10 minutes, then remove the garlic and flip the sheet pan around.

Continue roasting the chicken for another 15-20 minutes until the internal temperature reaches about 160°F (71°C).

While the chicken cooks, prepare the chimichurri sauce by roughly chopping about 1 cup of parsley and adding it to a food processor.

Add 2 tablespoons of lemon juice, 1.5 tablespoons of capers, and the softened garlic cloves from the packet to the food processor and pulse a few times.

Add 1/4 teaspoon of kosher salt and 1/4 cup of avocado or olive oil to the food processor and pulse a few more times to mix.

When the chicken is ready, take it out of the oven, turn the broiler on to high, and carefully flip the thighs over, ensuring to get under the skin if it's stuck.

Broil the chicken skin-side up for 4-5 minutes until crispy.

In a large pot filled with water, add half a lemon, 2 garlic cloves, and about 2 tablespoons of salt, then boil skin-on yukon gold or red potatoes for about 20 minutes until tender.

Drain the potatoes and let them rest until cool enough to handle, then cut them in half or into quarters if large.

Heat about 3 tablespoons of avocado or olive oil in a large skillet and add the potatoes cut-side down, cooking until nicely brown and crispy.

Finely chop about 1/4 cup of parsley, add the zest of half a lemon, and about 1/2 teaspoon of kosher salt, mix together, and sprinkle over the hot potatoes.

Cooking Techniques

Equipment Needed

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Dietary

Allergens