Description
This delicious oven roasted chicken thighs recipe features juicy meat, crispy skin, and a medley of roasted Yukon gold potatoes, onions, and fresh dill.
Ingredients
Scale
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups Yukon gold potatoes
- 2 large onions, sliced into wedges
- 1/2 cup fresh dill, finely chopped
- 4–6 pieces dried red chilies, halved
Instructions
- Preheat the oven to 425°F.
- Pat the chicken thighs dry thoroughly.
- Season the chicken thighs generously with olive oil, salt, and black pepper.
- Combine the potatoes, onions, dill, and chilies in a mixing bowl. Drizzle with the remaining olive oil, and add salt and pepper. Toss until coated.
- Arrange the vegetables in a baking dish in a single layer. Nestle the chicken thighs on top.
- Roast undisturbed for 20 minutes at 425°F.
- Continue roasting for another 25-30 minutes at 375°F, until the chicken reaches 165°F.
- Rest the dish for 5 minutes before serving.
Notes
- Ensure the chicken thighs are dry before seasoning for maximum crispiness.
- Adjust the number of dried red chilies according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and vegetables
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg