WHAT’S INSIDE:
bone-in, skin-on chicken thighs - if you want the juiciest, most flavorful chicken dish, bone-in skin-on chicken thighs are the way to go. yes, they pack a few more calories, but a rich, satisfying flavor comes along with that. bone-in thighs are a great source of collagen protein, in addition to the essential amino acids they provide!
potatoes - the perfect starch to soak up those silky, melt-in-your-mouth garlicky chicken juices.
garlic and shallot - no explanation needed.
avocado oil - we’re using avocado oil here because of its high smoke point. olive oil can’t withstand temps above 350F, while avocado oil endures temps of up to 450F.
apple cider vinegar, honey, dijon - flavor! these three ingredients pack a punch, while keeping this dish simple and satisfying.
RECIPE
5-6 bone-in, skin-on chicken thighs
1 lb baby potatoes, washed
3 garlic cloves, peeled and minced
1 small shallot, diced
¼ cup avocado oil
2 tbsp honey
2 tbsp apple cider vinegar (or lemon juice)
1 tbsp dijon mustard
½ tsp ground cumin
½ tsp ground paprika
Salt and pepper to taste
2 sprigs fresh rosemary
mixed greens with your favorite vinaigrette (or leftover marinade from this recipe)
Preheat the oven 425F and lightly grease a 9x13 rimmed baking dish with avocado oil.
Chop the potatoes into 1-inch chunks and spread into a flat layer in the bottom of the baking dish. Set aside.
In a small bowl, whisk together the oil, honey, vinegar and mustard until smooth. Stir in the garlic, shallot, and spices. This is your marinade! Drizzle half over the potatoes, tossing to combine. Bake for about 8 minutes, then remove from the oven.
Lay the chicken thighs over the top of the potatoes, gently nestling them into one almost even layer. Drop a dollop of marinade over each chicken thigh and lay the rosemary over the potatoes. Bake for 28-30 minutes, or until the chicken is cooked through to an internal temp 165F. You can flip them halfway through for a more even bake, but you don’t need to.
Remove from the oven and cool slightly before serving over mixed greens. Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days.
