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There’s a chicken and potatoes meal then there’s meals like this Herby Chicken Thighs with Smashed Chive and Onion Potatoes. So much flavor, yet so simple to create.
Chicken and potatoes is a classic combination for a reason! The perfect balance of protein and carbs, and can be flavored as much or as little as you desire. Here, I keep the seasonings fairly simple then the major flavor comes from the bright and flavorful sauce — you’re going to want to drizzle this on everything! Plus, you could even make the sauce ahead of time to make dinner even easier for you.
The potatoes also need a moment of discussion! Because you boil them before smashing and baking, they are perfectly soft inside and crispy on the outside. The perfect potato bite!
Herby Chicken Thighs with Smashed Chive and Onion Potatoes Ingredients:
- Onion Powder
- Garlic Powder
- Dried ParsleyÂ
- Dried Oregano
- Salt and Pepper
- Bone-In Skin-On Chicken ThighsÂ
- Avocado OilÂ
- Dutch Baby Potatoes: Sub Fingerling PotatoesÂ
- White Vinegar
- Mayo
- Fresh Lemon Juice
- Fresh Parsley
- Green Onions
- Garlic Cloves
- Fresh Chives
Herby Chicken Thighs with Smashed Chive and Onion Potatoes Step-by-Step:
Step One: Make the Spice Blend
In a small bowl, mix together the onion powder, garlic powder, dried parsley, dried oregano, and pepper. Set aside.
Step Two: Prep the Chicken
Pat the chicken thighs very dry with a paper towel. Season with salt on all sides. Place on a plate and transfer to the fridge, uncovered, for about 30 minutes, up to one hour. This will help the chicken skin get crispy in the oven. Meanwhile, make the sauce and boil the potatoes.
Step Three: Make the Sauce
In a wide-mouth mason jar, add the mayo, lemon juice, parsley, green onions, garlic, onion powder, and kosher salt. Using an immersion blender, blend until completely smooth. Stir in the chopped chives. Set aside in the fridge until ready to serve.
Step Four: Boil the Potatoes
In a large saucepan, add the potatoes. Pour in the white vinegar, a generous pinch of salt, and enough water to cover the potatoes by about 1-inch. Bring the pot to a boil, cover, and cook for about 8-10 minutes, until the potatoes are fork tender. Drain and return to the pot.
Step Five: Make the Chicken
Preheat oven to 425℉. Remove the chicken from the fridge and pat dry again with paper towels. Transfer to one of the prepared baking sheets and drizzle with avocado oil, coating both sides of the thighs. Sprinkle with half of the prepared spice blend, ensuring each thigh is evenly coated. Arrange with the skin side up. Transfer to the oven on the higher of the two racks, and bake for 35-40 minutes, until the thighs register 165℉ and the skin is golden and crispy.
Step Six: Smash the Potatoes
Meanwhile, transfer the cooked potatoes to the other prepared baking sheet. Using the bottom of a glass, gently smash the potatoes down so they are flat. Drizzle with avocado oil and season with the salt and remaining half of the spice blend. Gently toss to coat.
Step Seven: Crisp the Potatoes
Once the chicken has been cooking for about 15 minutes, add the potatoes to the oven on the lower of the two racks, and roast for about 25 minutes, flipping the potatoes halfway through, cooking until they are golden and crisp. Remove from the oven and garnish with chives.
Step Eight: Serve and Enjoy!
To serve, plate the chicken thighs with the smashed potatoes and drizzle with the green sauce.
Recipe FAQ:
Yes! You can store this in the fridge for up to two days.
You can use fingerling potatoes!
This helps to ensure the chicken skin gets super crispy in the oven! Which, to me, is a must!
I hope you all love these Herby Chicken Thighs with Smashed Chive and Onion Potatoes! Comment below once you try!
For More Chicken Thigh Recipes:
Sheet Pan Spring Chicken with Artichokes and Asparagus
Sheet Pan Harissa Chicken and Veggies
Herby Chicken Thighs with Smashed Chive and Onion Potatoes
Ingredients
For the Spice Blend:
- 3 teaspoons onion powder
- 3 teaspoons garlic powder
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- ½ teaspoon freshly ground pepper
For the Chicken Thighs:
- 3 lbs. bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 2 tablespoons avocado oil
For the Potatoes:
- 1.5 lbs. Dutch baby potatoes sub fingerling potatoes
- ½ cup white vinegar
- 3 tablespoons avocado oil
- 1 teaspoon kosher salt
For the Sauce:
- 2/3 cup avocado oil mayo (or homemade mayo)
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh parsley
- 2 green onions chopped
- 2 garlic cloves chopped
- 1 teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ cup chopped fresh chives plus more for serving
Instructions
Make the Spice Blend:
- In a small bowl, mix together the onion powder, garlic powder, dried parsley, dried oregano, and pepper. Set aside.
Prep the Chicken:
- Pat the chicken thighs very dry with a paper towel. Season with salt on all sides. Place on a plate and transfer to the fridge, uncovered, for about 30 minutes, up to one hour. This will help the chicken skin gets crispy in the oven. Meanwhile, make the sauce and boil the potatoes.
Make the Sauce:
- In a wide mouth mason jar, add the mayo, lemon juice, parsley, green onions, garlic, onion powder, and kosher salt. Using an immersion blender, blend until completely smooth. Stir in the chopped chives. Set aside in the fridge until ready to serve.
Boil the Potatoes:
- In a large saucepan, add the potatoes. Pour in the white vinegar, a generous pinch of salt, and enough water to cover the potatoes by about 1-inch. Bring the pot to a boil, cover, and cook for about 8-10 minutes, until the potatoes are fork tender. Drain and return to the pot.
Make the Chicken:
- Preheat the oven to 425℉. Line two baking sheets with parchment.
- Remove the chicken from the fridge and pat dry again with paper towels. Transfer to one of the prepared baking sheets and drizzle with avocado oil, coating both sides of the thighs. Sprinkle with half of the prepared spice blend, ensuring each thigh is evenly coated. Arrange with the skin side up. Transfer to the oven on the higher of the two racks, and bake for 35-40 minutes, until the thighs register 165℉ and the skin is golden and crispy.
Smash then Crisp the Potatoes:
- Meanwhile, transfer the cooked potatoes to the other prepared baking sheet. Using the bottom of a glass, gently smash the potatoes down so they are flat. Drizzle with avocado oil and season with the salt and remaining half of the spice blend. Gently toss to coat.
- Once the chicken has been cooking for about 15 minutes, add the potatoes to the oven on the lower of the two racks, and roast for about 25 minutes, flipping the potatoes halfway through, cooking until they are golden and crisp. Remove from the oven and garnish with chives.
Serve and Enjoy!
- To serve, plate the chicken thighs with the smashed potatoes and drizzle with the green sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Can you do this with chicken breast instead of thighs?
Hi! You can but I typically avoid cooking chicken breasts on a sheet pan because they tend to dry out. You can definitely do it but alternatively cook them on your stovetop instead.