Slow Roasted Crispy Chicken Thighs and Potatoes Recipe
This Slow Roasted Crispy Chicken Thighs and Potatoes recipe delivers tender, juicy chicken with delightfully crispy skin, paired perfectly with golden roasted potatoes infused with fresh herbs and garlic. Slow roasting enhances the flavors and texture, creating a comforting, hearty meal ideal for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Chicken & Marinade
- 4 lbs chicken thighs, bone-in, skin-on
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 6 garlic cloves, mashed or pressed
- 1 sprig fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- Salt and pepper to taste
Vegetables
- 4 medium golden potatoes, cut into chunks
Additional
- 1 large lemon, juiced and zested
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C), setting the stage for slow roasting that ensures tender meat and crispy skin.
- Prepare Chicken and Potatoes: In a large bowl, combine olive oil, melted butter, mashed garlic, rosemary, thyme, oregano, salt, pepper, lemon juice, and lemon zest. Add chicken thighs and potatoes to this mixture, tossing to coat everything evenly with the herbs and citrus flavors.
- Arrange for Roasting: Place the coated chicken thighs skin-side up on a large roasting pan or baking sheet. Arrange the potatoes around the chicken in a single layer to allow even roasting.
- Slow Roast the Chicken and Potatoes: Roast in the preheated oven for approximately 1 hour and 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The potatoes should be tender and lightly browned.
- Rest and Serve: Remove from oven and let the chicken rest for 5 to 10 minutes before serving. This lets juices redistribute, ensuring moist meat. Serve the crispy chicken thighs with roasted potatoes for a satisfying meal.
Notes
- For best results, use bone-in, skin-on chicken thighs to maximize flavor and crispiness.
- If dried herbs are used, slightly reduce quantity since they are more concentrated.
- Feel free to add other root vegetables like carrots or parsnips for variety.
- Check the chicken’s internal temperature with a meat thermometer to avoid undercooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
