Description
These Spiced Roast Chicken Thighs with Herbed Potatoes offer a comforting and flavorful weeknight dinner. The dish features tender, juicy chicken thighs with a warm spice blend, complemented by crispy, herb-infused potatoes and a cooling yogurt sauce.
Ingredients
Scale
- 1 kg (2.2 lb) chicken thighs, bone-in, skin-on
- 800 g (1.75 lb) baby potatoes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sea salt
- ½ tsp (2.5 g) black pepper
- 1 tsp (3 g) smoked paprika
- 1 tbsp (15 g) harissa paste
- 2 garlic cloves, minced
- 1 tbsp (15 g) rosemary, chopped
- 1 tbsp (15 g) thyme leaves
- Zest of 1 lemon
- 150 g (5.3 oz) Greek yogurt
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground cumin
- 2 tbsp (30 ml) pomegranate molasses
- 1 tbsp (10 g) almond slivers, toasted
- 2 tbsp (8 g) cilantro leaves, chopped
Instructions
- Prepare Oven & Pan: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Marinate Chicken: Toss chicken with 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, paprika, harissa, garlic, rosemary, and thyme.
- Season Potatoes: Toss potatoes with remaining olive oil, ½ tsp salt, and ¼ tsp pepper.
- Arrange & Roast: Spread potatoes on the pan, then top with chicken, skin-side up. Roast for 20 minutes.
- Flip & Finish: Flip chicken, stir potatoes, and roast for another 15-20 minutes, until chicken reaches 74°C (165°F).
- Make Yogurt Sauce: Whisk together yogurt, lemon juice, cumin, salt, and lemon zest.
- Rest & Serve: Let chicken rest for 5 minutes before serving.
Notes
For extra crispy skin, dry brine the chicken thighs with salt 1-2 hours before marinating. Don’t overcrowd the pan to ensure even roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg