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Crispy Chicken Thighs with Potato Wedges

A comforting classic featuring crispy golden chicken and fluffy potato wedges, perfect for a weeknight dinner.
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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: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces bone-in, skin-on chicken thighs Choose bright-colored pieces with firm skin.
  • 2 tbsp olive oil For chicken preparation.
  • 1 tsp paprika For chicken seasoning.
  • 1 tsp garlic powder For chicken seasoning.
  • 1 tsp onion powder For chicken seasoning.
  • 1 tsp dried thyme For chicken seasoning.
  • 1 tsp salt For chicken seasoning.
  • 1/2 tsp black pepper For chicken seasoning.
For the Potato Wedges
  • 5 medium potatoes, cut into wedges Choose sturdy, blemish-free potatoes.
  • 2 tbsp olive oil For potato wedges.
  • 1 tsp paprika For potato wedges seasoning.
  • 1/2 tsp garlic powder For potato wedges seasoning.
  • 1 tsp salt For potato wedges seasoning.
  • 1/2 tsp black pepper For potato wedges seasoning.
For the Salad
  • 2 cups lettuce, chopped
  • 1 medium cucumber, sliced
  • 2 medium tomatoes, cut into wedges
  • 1 medium carrot, julienned
  • 1 tbsp olive oil For salad dressing.
  • 1 tbsp lemon juice For salad dressing.
  • 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, mix together olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Rub the mixture evenly over the chicken thighs.
  3. Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper, ensuring they are well coated.
Cooking
  1. Place the seasoned chicken and potato wedges on the baking tray, skin side up. Bake for 40-45 minutes, turning the potatoes halfway through.
  2. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Salad Preparation
  1. Combine lettuce, cucumber, tomatoes, and carrots in a bowl. Drizzle with olive oil, lemon juice, salt, and pepper.
Serving
  1. Serve the crispy chicken thighs alongside the potato wedges and salad.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.