If you’ve never roasted bone-in skin-on chicken thighs on top of potatoes, you are in for a treat! The potatoes crisp up in the drippings from the chicken resulting in the creamiest, golden potato nuggets and crispy skinned chicken. It all gets served with a bright herby green goddess inspired sauce that you’ll want to eat by the spoonful. Enjoy this with a simple green salad or this week’s Spring Asparagus Caprese.
Ingredient Highlight
Fresh herbs! All fresh herbs contain essential oils that aid in digestion, improve circulation, reduce the risk of heart disease, and phytonutrients that fight inflammation (to name a few!).
Read my full blog post about fresh herbs here!
Servings 4
Prep Time 10 minutes 
Cook Time 50 minutes Ingredients
- 1.5 – 2 lbs yellow or red potatoes, cut into bite-sized pieces
- 1.5 tbsp olive oil*
- 1½ tsp kosher salt, divided
- 1 tsp black pepper divided
- 2 lb bone-in skin-on chicken pieces, excess skin or fat trimmed from any thighs
For the dressing:
- 2 cups fresh herbs**
- 1 cup raw walnuts
- ¼ cup capers or pitted green olives
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp mellow white miso paste
- ½ tsp kosher salt
- 1 clove garlic
- ¼ cup water
- * If using just 1.5 lbs potatoes, only use 1 tablespoon oil.
- ** I love this with basil or a mix of basil and dill, parsley, or cilantro.
Instructions
- Preheat oven to 450F or 425 convection. Line a baking sheet with parchment paper.
- Add potatoes, olive oil, ½ teaspoon salt, and ½ teaspoon pepper to the baking sheet and toss to coat. Spread evenly on the baking sheet, placing them cut-side-down.
- Add the chicken pieces and sprinkle all over with remaining 1 teaspoon salt and ½ teaspoon pepper. Use your hands to rub the oil and salt all over the chicken. Arrange on top of the potatoes.
- Bake for 40-50 minutes, or until chicken is cooked through and potatoes are dark golden brown and crispy.
- To make the sauce, add all ingredients to a high-speed blender and blend until smooth (it's ok if it’s a bit chunky).
- Serve the chicken + potatoes with sauce on the side for dipping and a simple green salad or this week's Spring Caprese.
Items you can prep ahead (optional)
- Cut 1.5-2 lbs potatoes into bite-sized pieces
- Trim excess skin and fat from 2 lb bone-in skin-on chicken thigh pieces (drumsticks don’t need trimming)
- Make the sauce
Substitutions:
- To make vegetarian/vegan, bake tofu on a separate sheet pan to serve with the potatoes and sauce. Or use any other protein that you like to eat (vegetarian sausage, canned beans, etc…).
- Easily sub with boneless skinless chicken thighs, though you won’t get the same delicious flavor you get with the bone-in skin-on chicken.
- To make nut-free, substitute the walnuts with pumpkin seeds (recommend soaking them overnight or simmering them in water for 10 minutes first).
- If you don’t like olives or capers, just add another tablespoon of miso paste
- Substitute miso paste with 1 tablespoon soy sauce.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Sauce: up to 4 days in the fridge or 2 months in the freezer.
- Chicken: up to 4 days in the fridge
- Potatoes: up to 6 days in the fridge
Leftovers + Repurposing:
- Warm up leftover potatoes and chicken. Serve with sauce, simple salad, and squeeze lemon all over everything.
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