Introduction

This Duck Fat Roasted Chicken and Potatoes recipe offers a perfect balance of crispy, golden chicken thighs and tender, flavorful baby potatoes. Using duck fat adds an irresistible richness and depth to this classic roast, making it ideal for a comforting weeknight dinner or a special occasion.

Duck Fat Roasted Chicken Thighs and Potatoes Recipe - Recipe Image

Ingredients

6 bone-in, skin-on chicken thighs, excess skin trimmed
4 tablespoons duck fat, divided
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon onion powder
6 garlic cloves, crushed
1 lb gold baby potatoes, halved
Fresh dill, for garnish (optional)

Instructions

Step 1: Preheat the oven to 375°F. Brush a large 11-inch cast-iron skillet with duck fat or spray with cooking spray. Alternatively, line a large baking sheet with foil and set aside. Pat the chicken thighs very dry with paper towels to remove any moisture.
Step 2: In a large bowl, combine the chicken thighs with 3 tablespoons of duck fat, lemon juice, salt, pepper, dried oregano, garlic powder, smoked paprika, chipotle powder, and onion powder. Massage the spices evenly into the chicken. Cover and marinate for at least 30 minutes.
Step 3: Arrange the chicken thighs in the prepared skillet or baking sheet along with the crushed garlic cloves. Roast for 30 minutes.
Step 4: In another bowl, toss the halved baby potatoes with the remaining 1 tablespoon of duck fat and season with salt and pepper to taste. Scatter the potatoes around the chicken in the skillet or baking sheet.
Step 5: Brush the chicken with pan juices. If the chicken is browning too quickly, tent the dish with foil. Continue roasting the chicken and potatoes for an additional 30–40 minutes, until the potatoes are fork tender and the chicken skin is crisp and golden. The chicken is done when its internal temperature reaches 165°F.
Step 6: Garnish with fresh dill if desired and serve immediately. Enjoy!

Tips & Variations

For extra-crispy skin, let the chicken sit uncovered in the fridge for an hour before marinating to dry out the skin.
Substitute baby Yukon gold or red potatoes if gold baby potatoes are unavailable.
Add vegetables like carrots or Brussels sprouts with the potatoes for more variety.
If you don’t have duck fat, use clarified butter or a high-smoke-point oil like avocado oil, though the flavor will differ.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the chicken skin crispy, or microwave on medium power, covered, for a quicker option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but adjust cooking times accordingly. Chicken breasts tend to cook faster and can dry out, so check for doneness earlier and consider marinating less time.

Is duck fat necessary for this recipe?

Duck fat adds unique richness and helps achieve a crispy, flavorful crust, but you can substitute with clarified butter or a neutral oil if needed.

Duck Fat Roasted Chicken Thighs and Potatoes Recipe

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4.4 from 71 reviews

This Duck Fat Roasted Chicken and Potatoes recipe features succulent bone-in, skin-on chicken thighs marinated in a flavorful blend of garlic, lemon, smoked paprika, chipotle, and herbs, then roasted with tender, golden baby potatoes in rich duck fat. The duck fat adds a decadent, crispy finish to the chicken and perfectly roasted potatoes, making it an indulgent yet straightforward one-pan meal ideal for cozy dinners.

Author: Nora
Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken Marinade

6 bone-in, skin-on chicken thighs, excess skin trimmed
3 tablespoons duck fat
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1/2 teaspoon onion powder

Roasting and Potatoes

4 tablespoons duck fat, divided
6 garlic cloves, crushed
1 lb gold baby potatoes, halved
Fresh dill, for garnish (optional)

Instructions

Preheat and Prepare Skillet: Preheat your oven to 375°F. Brush a large 11-inch cast-iron skillet with duck fat or use cooking spray. Alternatively, you may line a large baking sheet with foil and set it aside for roasting. Pat the chicken thighs very dry using paper towels to remove any excess moisture, which helps to get the skin crispy.
Marinate the Chicken: In a large bowl, combine the chicken thighs with 3 tablespoons duck fat, lemon juice, kosher salt, black pepper, dried oregano, garlic powder, smoked paprika, chipotle powder, and onion powder. Massage the spices thoroughly into the chicken using your hands (disposable gloves optional). Cover and let marinate for at least 30 minutes to allow flavors to penetrate.
Start Roasting Chicken: Arrange the marinated chicken thighs in the prepared skillet or baking sheet. Scatter the crushed garlic cloves around the chicken. Roast in the preheated oven for 30 minutes, allowing the chicken to begin cooking and the flavors to develop.
Prepare Potatoes: Meanwhile, toss the halved baby potatoes in a bowl with the remaining 1 tablespoon duck fat. Season with salt and pepper to taste. After the initial 30 minutes of roasting, add the potatoes to the skillet or on a separate baking sheet, spacing them around or near the chicken.
Continue Roasting: Brush the chicken with pan juices from the skillet to keep it moist. If the chicken is browning too quickly, tent loosely with foil to prevent burning. Roast for an additional 30 to 40 minutes, or until potatoes are fork-tender and the chicken skin is golden and crispy. The internal temperature of the chicken should read 165°F for safe consumption.
Garnish and Serve: Remove from oven, garnish with fresh dill if desired, and serve immediately to enjoy a flavorful and hearty meal.

Notes

Patting the chicken dry before marinating is crucial for achieving crispy skin.
Marinating for at least 30 minutes helps to enhance flavor; however, marinate up to 2 hours for even deeper taste.
If you don’t have duck fat, you can substitute with olive oil, though the flavor and crispness may be less rich.
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
You can roast potatoes on a separate baking sheet if space is limited or to get more even roasting.

Keywords: duck fat chicken, roasted chicken thighs, roasted potatoes, one-pan chicken recipe, crispy chicken skin, easy dinner, comfort food