Spiced Chicken with Fingerling Potatoes and Shallots

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

Get the full instructions and ingredients list below! 

Cooking Tips:

1.  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.  
2.  Be generous with the spices it is called spiced chicken after all! Heaping teaspoons are the way to go! 
3. 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. 
4. Serve it with fully loaded mini potatoes and this greens and goat cheese tart. 

Spiced Chicken Thighs with Caramelized Onions and Crispy Potatoes

A tray bake that doesn't suck!

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Servings: 4

Ingredients Method

Ingredients

  

• 4 skin-on bone-in chicken thighs
• 350 g fingerling potatoes
• 2 large shallots
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon coriander seeds
• 2 cups bitter greens like arugula
• 1 lemon
• salt I'm using Diamond Crystal Kosher
• olive oil
• optional: feta and crusty bread for serving

Method

 

1. Preheat oven to 425°F.
2. Using a mandolin, slice 350g fingerling potatoes and 2 medium shallots directly into a 9"x13" baking tray. Cover with 2 tablespoon olive oil and season generously with salt. Toss to mix.
3. Pat 4 skin-on, bone-in chicken thighs dry and season all over with salt, at least ½ teaspoon per chicken thigh. Lay the chicken, skin side up, on top of the potatoes and onions.
4. In a small bowl, whisk together 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder and ¼ cup olive oil. Pour the spice mixture over the chicken, taking time to rub it on both sides. Finally, sprinkle in 1 teaspoon coriander seeds.
5. Transfer the baking dish to the oven (with the chicken skin-side up!) and cook for 40-45 minutes, or until the skin is golden brown and crispy. Remove from oven, transfer to a serving dish, and top with bitter greens. Squeeze ½ a lemon all over and serve with additional lemon wedges. Top with some optional feta and serve warm with crusty sourdough bread. 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!