Chili Spiced Chicken Thighs
The Chili Spiced Chicken Thighs is packed with flavor and just the right amount of heat, making it a delicious and satisfying meal for any night of the week.
Ingredients
- 3 1/2 tsp kosher salt
- 1 tbsp chili powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 6 chicken thighs-bone in
- 2 lbs potatoes-peeled and cut into 1" pieces
- 1/2 tsp baking soda
- 2 lbs parsley-chopped
Instructions
- Preheat oven to 450'. Set oven racks to highest and lowest setting.
- In a small bowl combine 1-1/2 teaspoons salt, chili powder, paprika, black pepper, garlic powder, and cayenne. Bring 2 quarts water to boil in dutch oven.
- Place chicken thighs skin side down and cut off skin that extends and any fat pockets. Make 3 slits in thighs on the skin side and flesh side 1/2" deep. With a sharp knife poke the skin 8 times. Sprinkle thighs evenly on both sides with the spice mixture. Rub spice mixture into thighs.
- Scatter the trim skin and fat onto a rimmed baking sheet. Bake until the skin is crisped and fat is rendered, 8-10 minutes. Add potatoes and baking soda to boiling water. Boil for 2 minutes then drain well. Return potatoes to dutch oven and cook over low heat. Cook, shaking occasinally until water is evaporated and the potatoes are brown and crisp. Discard skin and leave fat.
- Add rendered fat and remaining salt to potatoes and stir until potatoes are coated with a starchy paste, 30 seconds. Transfer potatoes to empty sheet panna spread into a single layer. Roast on lower rack until potatoes are browned on the underside, about 15 minutes.
- Using a spatula flip the potatoes and push them aside to make space for the chicken thighs. Place the thighs skin side up. Roast on the upper rack until chicken is browned and crisp and thermometer registers 185' in the thickest part. About 30 minutes. Rotate pan halfway through.
- Transfer thighs to a platter. Stir potatoes and return to upper rack of oven and roast until potatoes are mostly dry, about 5 minutes.
- Transfer potatoes to platter with chicken and scatter with parsley.