This is a meal I've been making for years, and it's a family and dinner- party guest favorite! It also happens to be really, really easy, almost to a fault. That's what makes it a perfect week-night meal, and amazing as leftovers to pack for lunch, or even elaborate upon your next dinner like chicken tacos, chicken fried rice or pasta with chicken. I make this winner winner chicken dinner at least 3 times a month. You can also make this with two types of chicken; skin- on, bone- in chicken thighs, OR with skinless boneless chicken thighs. SO, this is really two recipes, and I love them both. It really all depends on what I'm feeling for the day and the season. I'll usually make the skin- on in the colder months, and skinless boneless in the warmer months because it's lighter. Just note; when making the skinless and boneless chicken, I use two pans. 1 for chicken, 1 for potatoes, and I usually add a bit of water to moisten the bottom of the pan since there is less fat rendered and chicken may stick. Do not mix water with the potatoes because they will come out somewhat mushy and lose the delicious crispness they acquire when roasted with just oil/fat.
2 Baking Options-
1 pan for skin-on, bone in with potatoes.
2 pans: 1 for chicken, and 1 for potatoes.
1 Packaged (about 1 lb) of organic pasture- raised chicken thighs (either w/bones & skin, or skinless, boneless)
Garlic powder (about 2 tablespoons)
Himalyian salt to taste
Black pepper to taste
Thyme (about 3 teaspoons)
Drizzle of Avocado Oil
1/3 cup water (use only for skinless/boneless chicken)
Optional: About 4-6 medium sized potatoes.
Decide if you're doing skinless or skin-on, and get 1 or 2 roasting pans or baking dishes ready. Arrange chicken thighs evenly spaced apart (Pour about 1/3 cup water into pan if using skinless/boneless). Then, arrange potatoes either around chicken or in a separate pan. Sprinkle everything evenly with garlic powder, salt, pepper and thyme. Drizzle the chicken and potatoes with avocado oil, being sure to add a bit extra on the skinless chicken and potatoes. Bake at 400 degrees. About 20 minutes into baking, open the oven and baste the chicken with the juice that has rendered with a baster, or if you don’t have one just use a large cooking spoon. Stir the potatoes with renderings as well. Continue to bake for 25-35 more minutes, or until the tops are golden brown, and a thermometer reads at 180 Fahrenheit. Serve with lemon wedges.