Crispy Chicken Thighs
Chicken thighs and potatoes are seriously the easiest weeknight win—simple and yet so satisfying. The best part? All the ingredients are super easy to find at Birch. Toss them in a pan, roast until golden and crispy, and you’ve got a cozy dinner with almost zero effort.
A little garlic and Dijon makes it taste extra good without doing much.
Here’s how we like to make it:
What You’ll Need
1 lb bone in chicken thighs
1 lb Yukon gold potatoes, cut to 1” pieces
1 Tablespoon Dijon mustard
2 garlic cloves, minced
1 Tablespoon olive oil
Kosher salt & black pepper, to taste
Spinach, chard, radicchio or other hearty greens for serving
How To Make It
Preheat oven to 400 F. Pat chicken dry and season generously with salt and pepper. Mix garlic with dijon mustard and rub a small amount of dijon mustard mixture over each thigh.
In an oven-safe skillet over medium-high heat, sear chicken skin side down for ~3 minutes per side. Remove chicken to a plate.
Add olive oil to skillet, then arrange potatoes in an even layer, tossing to coat with oil. Season generously with salt and pepper.
Nestle chicken thighs on top of potatoes and bake in a preheated 400 degree oven for 30-35 minutes, or until internal temperature of chicken is at least 165 degrees.
Remove from the oven and arrange greens/radicchio into the skillet to wilt slightly. Allow to rest on the stove for 5 minutes before serving.
