Herby Chicken Thighs with Smashed Chive and Onion Potatoes
Whole30, Gluten Free, Dairy Free
Servings: 4
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.