60 minutes
A hearty and flavorful dish featuring crispy chili-spiced chicken thighs served with golden, crispy potatoes.
teaspoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
Yukon Gold Potatoes, peeled and cut into 1-inch pieces
0 lb
teaspoons
Scallion, sliced thin on the bias
each
Lime Wedges
to taste
1. Prepare the Oven
Start by adjusting your oven racks to the lowest and top positions, then preheat your oven to 450°F.
2. Mix the Spices
In a small bowl, combine 1.5 teaspoons of kosher salt, chili powder, paprika, black pepper, garlic powder, and cayenne pepper. This spice mix will bring a delightful heat and depth of flavor to your chicken.
3. Boil the Water
Bring 2 quarts of water to a boil in a Dutch oven. While waiting for the water to boil, take the time to trim excess fat and skin from the chicken thighs. Make a few slits in the flesh of each thigh and poke the skin with a paring knife. Rub the spice mixture all over the chicken, ensuring that the flavors penetrate well.
4. Render the Fat
Scatter the trimmings on a rimmed baking sheet and place them on the lower oven rack. Roast for 8-10 minutes until the fat is rendered and the trimmings are crispy. This step is crucial as the rendered fat will be used to coat the potatoes, adding extra flavor and ensuring they turn out golden and crispy.
5. Parboil the Potatoes
Add the peeled and cut potatoes along with the baking soda to the boiling water. Return to a boil and cook for about 2 minutes. Drain the potatoes well, then return them to the Dutch oven. Cook over low heat for about 2 minutes to evaporate any remaining moisture.
6. Coat the Potatoes
Pour the rendered fat over the dried potatoes and add 2 teaspoons of kosher salt. Stir the potatoes with a rubber spatula until they are well-coated with the starchy paste formed by the fat and salt.
7. Roast the Potatoes
Transfer the coated potatoes to a rimmed baking sheet. Spread them out in an even layer and roast on the lower oven rack for about 15 minutes until the undersides are brown and crisp.
8. Prep the Chicken for Roasting
Using a thin metal spatula, flip the potatoes and clear some space on the baking sheet for the chicken thighs. Place the thighs skin side up in the cleared spaces. Move the baking sheet to the top oven rack and roast for 25-30 minutes, rotating the pan halfway through. The chicken is done when the skin is browned and crisp, and the internal temperature reaches 185°F.
9. Rest the Chicken and Finish the Potatoes
Transfer the chicken thighs to a platter to rest. Stir the potatoes on the baking sheet, spread them out again, and return to the upper oven rack. Roast for an additional 5 minutes until the potatoes are mostly dry and perfectly crisp.
10. Serve
Arrange the potatoes around the chicken thighs on the platter. Sprinkle with the thinly sliced scallion and serve with lime wedges for a fresh, tangy finish.
Replace chicken with fish, pork, tofu, or tempeh. Flavor Swaps
Replace the chili with a blend of smoked paprika, oregano, and thyme for a Mediterranean flair. Use lemon zest and a squeeze of lemon juice on the chicken before serving. Toss the potatoes with olives, capers, and feta cheese in the last 10 minutes of roasting.
Marinate the chicken thighs in soy sauce, sesame oil, grated ginger, and honey. Sprinkle sesame seeds over the chicken towards the end of cooking. Roast the potatoes with star anise and five-spice powder.
Use a dry rub of chipotle powder, cumin, and Mexican oregano on the chicken. Mix potatoes with diced chorizo. Serve with guacamole and lime.
Coat the chicken with garam masala, turmeric, cumin, and coriander. Serve a side of yogurt mixed with mint. Mix potatoes with mustard seeds and curry leaves before roasting.
Pat the skin dry with paper towels before seasoning and season at least 1 hour in advance or overnight for the crispiest skin and best flavor penetration.
Cook chicken thighs skin-side down over medium heat to render fat and crisp the skin, then finish in the oven on a higher rack to avoid burning.
Parboil the potatoes until just tender and toss with a bit of flour for a fluffy inside and crispy outside after roasting.
Sprinkle flaky sea salt on the chicken skin after roasting and add a squeeze of lemon juice or drizzle of olive oil before serving for added flavor.
Include an acid like lemon juice or vinegar and a touch of honey or sugar in your chili rub or marinade to help tenderize the chicken and create a caramelized exterior.
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