lunch

Crispy Skinned Chicken Thighs with Smoky Paprika Potatoes and Saffron Aioli

Name: Crispy Skinned Chicken Thighs with Smoky Paprika Potatoes and Saffron Aioli
Ingredients: 0.9 (about 8 oz / 225 g each) Bone-in, skin-on chicken thighs; 3.7 oz (280 g) Yukon Gold potatoes, cut into 1-inch cubes; 0.4 tsp Smoked paprika; 0.4 /2 tsp Garlic powder; 0.4 tsp, divided Kosher salt; 0.4 /2 tsp, divided Black pepper, freshly ground; 0.5 /4 cup (60 g) Mayonnaise; 0.4 /4 tsp Saffron threads; 0.4 tbsp Lemon juice, fresh; 0.7 tbsp Fresh parsley, chopped, for garnish; 0.7 tbsp Olive oil, extra virgin

Nutrition

464

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(11)

Bone-in, skin-on chicken thighs0.9 (about 8 oz / 225 g each)

Yukon Gold potatoes, cut into 1-inch cubes3.7 oz (280 g)

Smoked paprika0.4 tsp

Garlic powder0.4 /2 tsp

Kosher salt0.4 tsp, divided

Black pepper, freshly ground0.4 /2 tsp, divided

Mayonnaise0.5 /4 cup (60 g)

Saffron threads0.4 /4 tsp

Lemon juice, fresh0.4 tbsp

Fresh parsley, chopped, for garnish0.7 tbsp

Olive oil, extra virgin0.7 tbsp

Instructions

Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry with paper towels; this is crucial for crispy skin. Season generously all over with 1/2 tsp kosher salt and 1/4 tsp black pepper.

In a medium bowl, toss the cubed potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, the remaining 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread the potatoes in a single layer on a large rimmed baking sheet. Nestle the seasoned chicken thighs, skin-side up, among the potatoes.

Roast for 35-45 minutes, or until the chicken skin is deeply golden brown and crackles when gently pressed, and the potatoes are tender and browned. The internal temperature of the chicken should reach 165°F (74°C).

While the chicken and potatoes roast, prepare the saffron aioli. In a small bowl, combine the mayonnaise, saffron threads, and fresh lemon juice. Stir well to combine. Let it sit for at least 10 minutes to allow the saffron to infuse its color and flavor.

To serve, divide the roasted potatoes between two plates. Top with a crispy chicken thigh. Dollop a generous spoonful of the saffron aioli alongside the chicken. Garnish with fresh chopped parsley. Drizzle any rendered chicken juices over the dish.