0 from 12 votes
Crispy Baked Chicken Thighs
Extra Crispy Baked Chicken Thighs are a super simple and delicious lunch or dinner that can be made in under an hour. The fingerling potatoes are baked under the chicken, making them schmaltzy and bursting with flavor. This is a meal your whole family will love!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 2
Calories: 1101 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 4 skin-on, bone-in chicken thighs
- 2 teaspoons salt divided
- 3/4 teaspoon cracked black pepper divided
- 2 1/2 teaspoons extra virgin olive oil divided
- 12 small fingerling potatoes halved lengthwise
- 2 teaspoons minced thyme leaves
- 1 minced garlic clove
- 1 lemon zested and juiced
Instructions
- Preheat oven to 400˚F.
- Pat chicken thighs dry with paper towel. Sprinkle both sides of thighs with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Place skillet over medium-high heat. Add oil and swirl to even coat skillet. Add thighs, skin-side down, and sear for 5 to 6 minutes or until skin is brown and has crisped. Flip each thigh and continue to sear for an additional 3 to 4 minutes.
- Remove thighs from skillet and transfer to a plate.
- Toss potatoes, 1 1/2 teaspoons thyme leaves, garlic, oil, lemon juice, and remaining salt and pepper together in a bowl until potatoes are evenly coated.
- Pour potatoes into skillet in an even layer.
- Top potatoes with chicken thighs, skin-side up, and add sprigs of thyme.
- Transfer skillet to oven and bake for 25 to 30 minutes or until thighs have cooked through (juices should run clear when chicken is cut into and internal temp is 165˚F) and potatoes are fork tender.
- Remove chicken and potatoes from oven and allow chicken to rest, about 5 minutes. Top with remaining thyme, lemon zest and sea salt flakes (optional). Serve.
Cup of Yum
Notes
- We love keeping this recipe simple, but there are so many different things you can do with this recipe based on personal preference.
- Halve the amount of potatoes and add baby carrots to the potato mixture, to sneak some more vegetables into the dish.
- Mix the flavors up by adding other herbs like minced rosemary or chives.
- Use a seasoning salt to add some bold flavors to the chicken. We like using cajun seasoning or a smoked salt!
- Thoroughly pat the chicken dry with a paper towel, especially the skin-side. This will drastically reduce steam from forming when the chicken skin hits the heat, resulting in crispy skin.
- Once the chicken skin is searing in the skillet don't poke and prod or move the thighs until it's time to flip them. This will allow the skin to render properly.
- If you have time place the chicken onto a sheet pan fitted with a cooling rack, skin-side up, and place in the refrigerator for several hours or overnight to really dry the skin out. This isn't completely necessary though and you can still achieve delicious and crispy chicken skin without this step.
Nutrition Information
Calories
1101kcal
(55%)
Carbohydrates
119g
(40%)
Protein
51g
(102%)
Fat
43g
(66%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
221mg
(74%)
Sodium
2881mg
(120%)
Potassium
3067mg
(88%)
Fiber
16g
(64%)
Sugar
6g
(12%)
Vitamin A
387IU
(8%)
Vitamin C
158mg
(176%)
Calcium
124mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1101
% Daily Value*
| Calories | 1101kcal | 55% |
| Carbohydrates | 119g | 40% |
| Protein | 51g | 102% |
| Fat | 43g | 66% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 2881mg | 120% |
| Potassium | 3067mg | 65% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 158mg | 176% |
| Calcium | 124mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.