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–+ servings

Crispy Roast Chicken & Potatoes

Golden, crispy-skinned chicken thighs roasted alongside perfectly seasoned potato wedges with a fresh, vibrant salad. This restaurant-quality meal comes together in under an hour with a warm spice blend and high-heat roasting technique that delivers juicy, flavorful chicken every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 585
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Chicken & Potatoes
  • 6 chicken thighs skin-on and bone-in
  • 4 medium potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp chili flakes optional
  • 1 tbsp lemon juice
For the Fresh Salad
  • 3 cups lettuce chopped
  • 1 cucumber sliced
  • 2 tomatoes sliced
  • 1 small carrot shredded
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Pinch of salt

Method
 

Instructions
  1. Mix all spices together in a small bowl: paprika, garlic powder, onion powder, turmeric, black pepper, salt, dried oregano, and optional chili flakes. This ensures even distribution.
  2. Pat the chicken thighs completely dry with paper towels. Place them in a large bowl along with the potato wedges.
  3. Drizzle olive oil and lemon juice over the chicken and potatoes. Sprinkle the prepared spice blend generously over everything and toss well with your hands until evenly coated.
  4. Spread the chicken thighs skin-side up on a large baking sheet, then arrange the potato wedges around them in a single layer with space between pieces for circulation.
  5. Preheat oven to 425°F (220°C). Roast for 30 to 35 minutes until chicken skin is deeply golden and crispy and meat reaches an internal temperature of 165°F (74°C). Potatoes should be tender inside with crispy, golden edges.
  6. While chicken roasts, combine lettuce, cucumber, tomatoes, and shredded carrot in a large bowl. In a small bowl, whisk together olive oil, lemon juice, and salt. Toss the salad with dressing just before serving.
  7. Remove everything from oven and let chicken rest 5 minutes. Arrange chicken thighs and golden potato wedges on plates, then top with a generous portion of fresh salad.

Nutrition

Calories: 585kcalCarbohydrates: 42gProtein: 38gFat: 32gSodium: 680mgFiber: 6gSugar: 5g

Notes

Pat chicken completely dry for crispy skin. Mix spices ahead of time for even distribution. The fresh salad is best added just before serving to keep it crisp. Leftovers store well for 3 days in the refrigerator.

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