Friends, I’m all about making complicated food completely from scratch and all the work that entails. But sometimes you just need that meal that you pop into the oven and it’s done. Three ingredients (plus seasonings), less than an hour, and one pan to clean up. And you can completely customize the amount to the people you have to feed! It’s affordable, it’s nourishing, it’s easy.
It’s pretty much perfect.
And what if that same easy, one-pan meal was also one of the best things you’ve eaten lately?
Seriously, I wish I could be there when you take that first bite and crunch into that amazing crispy skin and get to the juicy meat inside…it’s just so good.
Recently, I had a long day and was tired of being on my feet and what I had on hand were some organic, bone-in, skin-on chicken thighs (translate -> inexpensive meat) and a few fingerling potatoes. I used a base recipe for crispy chicken thighs and added a twist. Potatoes on the same pan which means they roast in the chicken broth! Brilliant! And which also means you have drool-worthy chicken and potatoes with that perfect crispy edge and creamy center in one fell swoop.
And a huge bonus is that the oven is the perfect temperature to add in a vegetable to roast.
Here’s how easy it all is:
Preheat the oven to 425 degrees.
Plan for 2 chicken thighs per person, and please only make skin-on! It’s needed for flavor and texture. Set the thighs skin-side up on a baking sheet with sides.
Wash and dry as many small potatoes as you would like. Fingerling or yellow are my favorite, but any small potatoes work just as well. Cut them into evenly sized pieces — halved or quartered depending on size. Lay the potatoes onto the SAME baking sheet as the chicken, just in their own little area.
Drizzle everything with olive oil going just a bit heavier on the potatoes. Sprinkle everything with salt and pepper and garlic powder.
Place it in the preheated oven and set your time for 50 minutes. After 40 minutes, give the potatoes one flip. After 50 minutes, pull the pan out. Check the inner temp of the chicken (should be at least 165 degrees). If the potatoes have some good browning and are very fork-tender, they are done! If you feel like they need some more crisp on the pan side, remove the chicken and give the potatoes a few minutes more to do their thing. They are the BEST when they get just a bit crisp and brown where they sat on the pan so give them enough time to do just that.
Now, if you’re like me, you love a good roasted vegetable. Around here, we roast everything we can roast. My faves lately are broccoli, cauliflower, and kale. In the last half hour or so on the timer for the chicken, I add another baking sheet to the oven with one of these veggies and let them roast. I also use olive oil, salt, pepper, garlic powder, and a squeeze of lemon juice. These usually take 20-30 minutes to roast to perfection at the same temp, turning once halfway through, keeping a close eye for doneness.
You can be so creative with this meal! Add fresh herbs! Add citrus flavors! But first, try it as is and see how the simple goodness is exactly what you want. :o)
Now I’m not trying to complicate simple beauty, but the only way this gets any better is dessert. Here are some delightful options. THE Fudgiest Brownies. Amazing Apple Crisp. Caramel Cheesecake Bars.
Many thanks to amusingfoodie.com for her amazing idea for easy oven fried chicken upon which I based my recipe.
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