Crispy Oven Baked Chicken Thighs with Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Bone-in chicken thighs can be cheaper and more flavorful.

Combine all dry rub ingredients in a small bowl and whisk until well blended.

Drizzle the baking pan with olive oil.

Pat and dry the chicken thighs with a paper towel.

Arrange the chicken thighs in the greased baking pan.

Spray or brush the chicken thighs with vinegar.

Generously season the chicken thighs with the dry rub, ensuring even distribution on the surface and beneath the skin.

For best flavor, marinate the chicken thighs overnight if time allows.

Lift the skin away from the chicken meat and insert two toothpicks between the skin and the meat to minimize steaming and promote crispiness.

Wash and dry the potatoes, then drizzle with olive oil and season with salt and pepper.

Place the potatoes in the baking pan alongside the chicken thighs, ensuring not to overcrowd them.

Bake in a preheated oven at 400°F for approximately 30 to 40 minutes, depending on the size of the chicken thighs.

Midway through baking, loosely cover the dish with aluminum foil to prevent the chicken skin from burning.

Remove the aluminum foil five minutes before the end of cooking to enhance crispiness.

Remove from the oven and let rest for 5 to 10 minutes in the pan.

Remove the toothpicks and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens