Duck Fat Roasted Chicken Thighs and Potatoes Recipe
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.
- 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
