Duck Fat Roasted Chicken Thighs with Potatoes Recipe

Introduction

This Duck Fat Roasted Chicken and Potatoes recipe is a deliciously crispy and flavorful dish perfect for any night of the week. The rich duck fat adds incredible depth while the blend of spices infuses the chicken and potatoes with savory goodness. Easy to prepare and impressive to serve.

Ingredients

• 6 bone-in, skin-on chicken thighs, excess skin trimmed
• 4 tablespoons duck fat, divided
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon onion powder
• 6 garlic cloves, crushed
• 1 lb gold baby potatoes, halved
• Fresh dill, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 375°F. Brush a large 11-inch cast-iron skillet with duck fat or use cooking spray; alternatively, line a large baking sheet with foil and set aside. Pat the chicken thighs very dry with paper towels to remove any moisture.
2. Step 2: In a large bowl, combine the chicken thighs with 3 tablespoons of duck fat, lemon juice, salt, pepper, dried oregano, garlic powder, smoked paprika, chipotle powder, and onion powder. Massage the spices into the chicken thoroughly. Cover and marinate for at least 30 minutes.
3. Step 3: Arrange the chicken thighs and crushed garlic cloves in the prepared skillet or baking sheet. Roast the chicken for 30 minutes.
4. Step 4: In a separate bowl, toss the halved baby potatoes with the remaining 1 tablespoon of duck fat. Season with salt and pepper to taste. Scatter the potatoes around the chicken in the skillet or spread them on another baking sheet.
5. Step 5: Brush the chicken with pan juices and, if it looks overly browned, tent loosely with foil. Continue roasting the chicken and potatoes for another 30-40 minutes, until the potatoes are fork tender and the chicken reaches an internal temperature of 165°F, with golden, crispy skin.
6. Step 6: Garnish with fresh dill if desired and serve immediately. Enjoy!

Tips & Variations

• For extra crispy skin, make sure to pat the chicken very dry before seasoning and roasting.
• If you don’t have duck fat, high-quality olive oil or clarified butter can be used as a substitute, though the flavor will differ.
• Add a splash of white wine or chicken broth to the pan before the final roasting to keep the chicken moist and create a natural sauce.
• Try using different herbs like thyme or rosemary for variation in flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven to maintain the crispy skin and hot potatoes. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, bone-in, skin-on chicken breasts or legs can be used but adjust cooking time as needed to ensure the chicken cooks through and stays juicy.

Is duck fat necessary for this recipe?

Duck fat lends a unique, rich flavor and crispiness, but you can substitute with olive oil or another cooking fat if necessary, keeping in mind the flavor profile will change slightly.