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Oven-Roasted Chicken Thighs with Crispy Potatoes and Balsamic Marinade Recipe

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4.3 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This recipe for Chicken Thighs with Potatoes offers a deliciously crispy-skinned chicken paired with tender, flavorful baby potatoes. Marinated in a blend of olive oil, balsamic vinegar, and aromatic spices, this one-pan meal is roasted to perfection in the oven, making it a comforting and easy-to-prepare dinner option that serves six.

Ingredients

Chicken and Potatoes

  • 6 chicken thighs (with skin and bone)
  • 1 pound baby potatoes (halved)

Marinade

  • ¼ cup olive oil
  • 2 tbsp balsamic vinegar
  • 4 garlic cloves (minced)
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • Salt and black pepper to taste

Garnish

  • Freshly chopped parsley

Instructions

  1. Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). Use a paper towel to thoroughly dry the chicken thighs and halved baby potatoes. Place them evenly in a 9×13-inch oven-safe casserole or baking dish to ensure proper roasting.
  2. Make the Marinade: In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, paprika, garlic powder, onion powder, cumin, coriander, salt, and black pepper. Whisk well until all the ingredients are fully incorporated to create a flavorful marinade.
  3. Apply Marinade to Chicken: Drizzle the prepared marinade evenly over the chicken thighs in the baking dish, ensuring each piece is coated well for maximum flavor penetration.
  4. Add and Coat Potatoes: Add the halved baby potatoes to the baking dish. Using your hands, gently mix and coat the chicken and potatoes evenly with the marinade. Arrange the potatoes around or between the chicken pieces but avoid placing them on top of the chicken to keep the chicken skin crispy rather than soggy.
  5. Bake: Place the baking dish uncovered in the preheated oven and bake for 50-60 minutes. Bake until the potatoes are fork-tender and the chicken is cooked thoroughly, reaching an internal temperature of 165°F (74°C).
  6. Broil for Crispy Skin: To achieve extra crispy and golden-brown chicken skin, switch your oven to the broil setting and broil the dish for an additional 3-5 minutes. Keep a close eye to prevent burning.
  7. Rest and Garnish: Remove the dish from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute, resulting in juicier meat. Garnish with freshly chopped parsley before serving for a burst of color and freshness.

Notes

  • Make sure to dry the chicken skin well before baking to enhance crispiness.
  • Avoid placing potatoes on top of the chicken to prevent steaming the skin, which can make it soggy.
  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven to maintain crispy skin rather than microwaving.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/oven-roasted-chicken-thighs-with-crispy-potatoes-and-balsamic-marinade-recipe/