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Crispy chicken thighs served with potato wedges on a plate.

Crispy Chicken Thighs With Potato Wedges

A comforting dish featuring juicy chicken thighs with crispy skin paired with fluffy potato wedges, seasoned with aromatic spices for an irresistible flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces bone-in, skin-on chicken thighs Select quality chicken thighs that are plump
  • 2 tbsp olive oil For the chicken seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt For chicken seasoning
  • 1/2 tsp black pepper For chicken seasoning
For the Potato Wedges
  • 5 medium potatoes, cut into wedges Starchy varieties like Russet are recommended
  • 2 tbsp olive oil For the potato seasoning
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt For potato seasoning
  • 1/2 tsp black pepper For potato seasoning
For the Salad
  • 2 cups lettuce, chopped
  • 1 piece cucumber, sliced
  • 2 pieces tomatoes, cut into wedges
  • 1 piece carrot, julienned
  • 1 tbsp olive oil For the salad dressing
  • 1 tbsp lemon juice
  • 1 to taste salt and pepper For salad seasoning

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
  2. In a bowl, combine olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
  3. Rub the spice mixture generously over each chicken thigh.
  4. In another bowl, toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Baking
  1. Spread the chicken and potato wedges evenly on the baking tray.
  2. Bake in the oven for 40–45 minutes, turning the potatoes halfway through.
  3. Check that the chicken skin is crispy and a meat thermometer reads 165°F (74°C).
Salad Preparation
  1. While the chicken and potatoes are baking, prepare the salad by tossing together lettuce, cucumber, tomatoes, and carrots with olive oil, lemon juice, salt, and pepper.
Serving
  1. Plate the crispy roasted chicken thighs alongside the golden potato wedges and fresh salad.
  2. For a delightful meal, serve with seasoned green beans and a chilled glass of white wine.

Notes

This dish keeps well in the fridge for up to 3 days; store in an airtight container. For longer storage, freeze for up to 3 months. Reheat in the oven for the best texture.