I swear if you make this on a weeknight for someone you love, you will go down in history as the best human to walk earth. They’ll be like, Martha who?? This simple one-pot chicken tray bake is unbelievably easy but packed with flavour. Perfectly spiced chicken thighs develop a crispy skin while fingerling potatoes and shallots get jammy and soft cooking in chicken fat. Top it with some seasonal bitter greens (like arugula) and finish it with a squeeze of lemon juice. If you’re feeling really crazy, you could even crumble a little feta on top. It’s a deliciously easy weeknight meal that you’ll want to make again and again.
Equipment
Everything you need to make spiced chicken with fingerling potatoes and shallots:
- mandolin
- 9″x13″ baking tray
- small bowl
- small whisk or fork
Cooking Tips:
- If you don’t have a mandolin you can use a cutting board and chef’s knife to thinly slice the potatoes. Cutting the potatoes thinly will ensure they cook evenly under the chicken and absorb that glorious chicken fat in the process.
- Be generous with the spices it is called spiced chicken after all! Heaping teaspoons are the way to go!
- Top the chicken with seasonal bitter greens and maybe even a little crumble of feta. Bitter greens include: arugula, mustard greens, chicory or endive. The bitterness will help balance out the richness of the chicken fat and make the dish a full, well-rounded meal.
- Serve it with fully loaded mini potatoes and this greens and goat cheese tart.
Spiced Chicken with Fingerling Potatoes and Shallots
1
servings15
minutesIngredients
4 skin-on, bone-in chicken thighs
350g fingerling potatoes
2 large shallots
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp coriander seeds
1/4 cup + 2 tbsp olive oil
2 cups bitter greens, like arugula
1 lemon
salt (I'm using Diamond Crystal Kosher)
optional: feta and crusty bread for serving
Directions
Preheat oven to 425°F.
Using a mandolin, slice the potatoes and shallots directly into a 9"x13" baking tray. Cover with 2 tbsp olive oil and 1/2 tsp salt. Toss to mix.
Pat 4 skin-on, bonein chicken thighs dry and season all over generously with salt, at least 1/2 tsp per chicken thigh. Lay the chicken, skin side up, in the baking tray.
In a small bowl, whisk together 1 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder and 1/4 cup olive oil. Pour the spice mixture over the chicken, taking time to rub it all over. Finally, sprinkle in 1 tsp coriander seeds.
Transfer the baking dish to the oven and cook for 40-45 minutes, or until the skin is golden brown and crispy.
Remove from oven, plate and top with bitter greens and a squeeze of lemon. Top with some optional feta and serve warm. Enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.
And let me know in the comments below how the recipe worked for you, or if you have any questions about the process. It’s always nice hearing from you!