One-Pan Chicken Thighs with Potatoes and Lemon
Chicken fat, potatoes and lemon in one tray for 45 minutes. Sunday food on a Tuesday.
Recipe Author
Riff Kitchen@riffkitchen
MediterraneanDinnerGluten Free
One-Pan Chicken Thighs with Potatoes and Lemon
Chicken fat, potatoes and lemon in one tray for 45 minutes. Sunday food on a Tuesday.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 45 cook
- 55 min
- servings
- 4
- effort
- Easy
Nonna's note
The potatoes sit directly under the chicken so they cook in the rendering fat. Anywhere else on the tray and they are just roast potatoes.
Method
6 steps · tap one to tick it off
Tips
Use a big enough tray. Eight thighs on crowded potatoes steam rather than roast. A large rimmed sheet pan gives the potatoes room to crisp at the edges.
Salt the skin ahead if you can. Salted and left uncovered in the fridge for an hour, the skin dries out and roasts crisper. Even 30 minutes helps.
Check the thighs near the bone. They cook last at the bone and stay juicy well past 75°C, which is why the 45 to 50 minutes leaves them tender.
Swaps
No Potatoes (Russet)? Yukon Gold or red potatoes, which hold their shape and turn creamy rather than fluffy.
No Oregano? Dried thyme or rosemary, the same amount.
Storage
Fridge: 3 to 4 days in a sealed container. The skin softens overnight.
Freezer: 2 to 3 months for best quality. The potatoes come back a little grainy and the skin will not fully crisp again.
Reheat: Skin-side up on a sheet pan in a 200°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Nonna's note
The potatoes sit directly under the chicken so they cook in the rendering fat. Anywhere else on the tray and they are just roast potatoes.
Instructions
Follow the steps to perfection.
Tips
Use a big enough tray. Eight thighs on crowded potatoes steam rather than roast. A large rimmed sheet pan gives the potatoes room to crisp at the edges.
Salt the skin ahead if you can. Salted and left uncovered in the fridge for an hour, the skin dries out and roasts crisper. Even 30 minutes helps.
Check the thighs near the bone. They cook last at the bone and stay juicy well past 75°C, which is why the 45 to 50 minutes leaves them tender.
Swaps
No Potatoes (Russet)? Yukon Gold or red potatoes, which hold their shape and turn creamy rather than fluffy.
No Oregano? Dried thyme or rosemary, the same amount.
Storage
Fridge: 3 to 4 days in a sealed container. The skin softens overnight.
Freezer: 2 to 3 months for best quality. The potatoes come back a little grainy and the skin will not fully crisp again.
Reheat: Skin-side up on a sheet pan in a 200°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix