Crispy Baked Chicken Thighs

Name: Crispy Baked Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2¾ lb Chicken Thigh; 1½ lb Potato; 2 tbsp Olive Oil; 2 tsp Garlic Powder; 2 tsp Paprika; 1½ tsp Salt; ½ tsp Black Pepper; 1 Lettuce; 1 Cucumber; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

By Eatpace

Garlic-paprika chicken thighs roast alongside crisp potatoes, with a green salad on the side. The salad can be prepared while the chicken cooks.

Total: 55 min; 15 prep · 40 cook
Serves: 4; Scale it below
Calories: 586; kcal per serving
Protein: 64g; per serving

Plan this dinner Jump to recipe

Crisp chicken thighs and browned potatoes on a plate beside a green salad.

55 min

Method

6 steps Oven 425°F 15 min prep · 40 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Set out two large rimmed sheet pans.
Step 2. Toss Chicken Thigh and Potato with half the Olive Oil, Garlic Powder, Paprika, most of the Salt, and Black Pepper. Arrange skin-side up across the pans, leaving space between the pieces.
Step 3. Roast until the potatoes begin to brown, about 20 minutes. Turn the potatoes and switch the pans between oven racks.
Step 4. Roast until the chicken skin is crisp, the meat is cooked through with no pink, and the potatoes are tender and browned, about 20 minutes more.
Step 5. Meanwhile, put Lettuce and Cucumber in a bowl. Whisk Apple Cider Vinegar, Dijon Mustard, the rest of the Olive Oil, and the rest of the Salt in a small bowl.

Finish & serve

Step 6. Toss the salad with the dressing and serve alongside the chicken and potatoes.

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Tips

Good to know

Check that the chicken reaches 165°F at the thickest part without touching the bone.

Swap it

Use arugula in place of lettuce for a peppery salad.

Leftovers

Refrigerate chicken and potatoes within two hours and reheat within four days; keep undressed salad separate.

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