Oh, these crispy skin chicken thighs are so good! In fact, they are better than fried chicken. These slow roasted crispy chicken thighs with potatoes are tender on the inside and crispy on the outside. Not to mention the flavor of the potatoes!
The key to really solid crispiness is to make sure the chicken thighs have been dried thoroughly with a paper towel. Another tip to dry out the chicken thighs is to put the towel-dried chicken thighs in the refrigerator uncovered for a day ahead of time.
Also, make sure you get chicken thighs with the bone in and with skin. These chicken thighs are going to be cooked low and slow in the oven. I'm a big fan of one-pan meals, and this my friend, is a one-pan meal that is super simple and delicious.
Tips and Options for Roasting Chicken Thighs
I like to roast these crispy skin chicken thighs on top of sliced potatoes. You can also add some baby carrots if you fancy.
You can vary this recipe by changing up the cooking oil and herbs. Sometimes I will mix the olive oil and butter with some ghee or coconut oil to get a little bit different flavor.
Another way to vary this recipe is by adding a variety of chopped fresh herbs. If you have some fresh oregano and thyme, you can substitute those herbs for the fresh rosemary. Or you can add a mixture of herbs altogether.
The key with fresh herbs is not to exceed the total quantity for the recipe, so for this recipe, it will be not exceeding 3 tbsp of fresh herbs or 1.5 tbsp of dried herbs. Otherwise, the herbs will be too overpowering.
Ingredients You'll Need
- Chicken thighs: You will need to get chicken thighs with the bone-in and skin. My favorite is the organic air-chilled chicken thighs. As you can tell from the pictures, my organic chicken thighs are a lot smaller than the growth hormone pumped up chicken thighs.
- Potatoes and/or Carrots: I made this recipe with just potatoes, but it goes really well with carrots as well. I peel and slice the potatoes into thin circles. If using carrots, I recommend baby carrots that are sliced in half.
- Fat: This recipe uses olive oil and butter, however, you can mix things up a bit and use coconut oil and/or ghee.
- Herbs: If you have access to fresh herbs, then go fresh! Dried herbs are optional if fresh herbs are not available. For this specific recipe, I use a mixture of fresh and dried herbs.
- Other Seasonings: I crush my garlic with salt using a mortar and pestle. I recommend using a whole large juicy lemon for this recipe. My favorite salt is flaked sea salt. Also, I crush my pepper fresh.
You will also need:
- Large oven baking pan: I recommend something at least 2" deep.
- Parchment paper: This helps make clean up a breeze.
- Large mixing bowl: To marinate the chicken thighs.
- Mortar and pestle: This is the best way to crush garlic in my opinion.
- Potato peeler
- Chef's knife and cutting board
How to Make Crispy Skin Chicken Thighs
- Marinate the chicken. Add crushed garlic, olive oil, butter, and rosemary into a large bowl. Mix the marinade with the chicken thighs in a large bowl.
- Prepare the potatoes. Peel and chop the potatoes into thin circles.
- Assemble the pan. Layer the potatoes on the bottom. Add some salt and pepper. Place the chicken thighs on top of the potatoes. Add salt, pepper, dried thyme, and dried basil. Squeeze one whole lemon on top of the chicken thighs and potatoes.
- Bake. Heat the oven to 300 ℉ (150 ℃) and cook the chicken covered with foil for 1.5 hours. Remove the foil and continue cooking for another hour.
What to Serve with Crispy Skin Chicken Thighs
This meal goes great with a soup and/or salad. I'd recommend trying a few of the below.
Or maybe you would like to try this for dessert:Print