Crispy Chicken Thighs with Roasted Potatoes and Garlic
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 1½ poundsyellow potatoes
- 8 clovesgarlic
- 3 sprigsfresh rosemary
- 3 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 wholelemon
Prep
- 01
Cut yellow potatoes into 1 1/2-inch chunks (no need to peel).
- 02
Smash and peel 8 garlic cloves.
Method
- 01
Preheat oven to 425°F.
- 02
Pat chicken thighs dry with paper towels and season all over with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Heat 1 1/2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Working in batches, place chicken skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes. Transfer to a plate.
- 04
Toss potatoes with remaining 1 1/2 tablespoons olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and scatter around the same skillet. Nestle seared chicken thighs back among the potatoes, skin-side up. Scatter garlic cloves and rosemary sprigs around the pan.
- 05
Transfer skillet to the oven and roast for 20-25 minutes, until potatoes are tender and chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
- 06
Remove from oven and squeeze fresh lemon juice over everything. Serve warm.
Spice Tips
For warmth, add 1/2 teaspoon smoked paprika to the seasoning. Fresh thyme works as well as rosemary. A pinch of red pepper flakes scattered over the finished dish adds subtle heat.
Use chicken thighs for their forgiving, flavorful meat—they stay juicy even if slightly overcooked. Make-ahead: pat chicken dry and season it up to 4 hours ahead, then cover and chill.