Lunch · Spanish · 20 min
Crispy Skinned Chicken Thighs with Smoky Paprika Potatoes and Saffron Aioli
- Calories
- 1127
- Protein
- 42g
- Carbs
- 46g
- Fat
- 85g
Ingredients
- 225 g chicken thigh
- 280 g Yukon Gold potatoes
- 0.7 tbsp extra virgin olive oil
- 0.4 tsp smoked paprika
- 0.2 tsp garlic powder
- 0.4 tsp kosher salt
- 0.2 tsp black pepper
- 60 g mayonnaise
- 0.1 tsp saffron threads
- 0.4 tbsp lemon juice
- 0.7 tbsp parsley
Method
- 01Preheat oven to 400°F (200°C). Thoroughly pat chicken thigh dry with paper towels. Season all over with 0.2 tsp kosher salt and 0.1 tsp black pepper.
- 02In a medium bowl, mix cubed Yukon Gold potatoes with extra-virgin olive oil, smoked paprika, garlic powder, remaining 0.2 tsp kosher salt, and remaining 0.1 tsp black pepper.
- 03Arrange potatoes in a single layer on a rimmed baking sheet and place the chicken thigh skin-side up beside them.
- 04Roast for 35 to 45 minutes until the chicken skin is crisp and deep golden brown, and an instant-read thermometer inserted into the thickest part of the thigh without touching bone reads at least 165°F (74°C). Ensure potatoes are fork-tender and browned.
- 05While roasting, mix mayonnaise, saffron threads, and lemon juice in a small bowl; let rest for 10 minutes to infuse saffron color and flavor.
- 06Plate the roasted potatoes with the chicken thigh, add a dollop of saffron aioli, garnish with fresh chopped parsley, and serve warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
