There’s the everyday chicken-and-potatoes dinner, and then there’s this elevated version: Herby Chicken Thighs with Smashed Chive and Onion Potatoes. It’s loaded with bright flavor but remains easy to prepare—crispy, golden chicken paired with tender, smashed potatoes and a vibrant chive-onion sauce that you’ll want to drizzle on everything. The sauce can be made ahead to streamline dinnertime, and boiling the potatoes before smashing gives the ideal contrast of soft interior and crisp exterior.
Chicken thighs are forgiving and full of flavor, and when cooked bone-in and skin-on they stay juicy while the skin turns satisfyingly crisp. The simple spice blend seasons both the meat and the potatoes, while the lemony, herb-forward sauce brightens each bite. This recipe serves about four and can be adapted easily—use fingerling potatoes if you can’t find Dutch baby potatoes, and swap mayonnaise for a gluten-free or homemade mayo if desired.
Ingredients
- For the spice blend: 3 teaspoons onion powder, 3 teaspoons garlic powder, 2 teaspoons dried parsley, 2 teaspoons dried oregano, 1/2 teaspoon freshly ground black pepper
- For the chicken thighs: 3 pounds bone-in, skin-on chicken thighs; 2 teaspoons kosher salt; 2 tablespoons avocado oil
- For the potatoes: 1½ pounds Dutch baby potatoes (or fingerling potatoes); 1/2 cup white vinegar; 3 tablespoons avocado oil; 1 teaspoon kosher salt
- For the sauce: 2/3 cup avocado oil mayo (or homemade mayo); 1/4 cup fresh lemon juice; 1/4 cup chopped fresh parsley; 2 green onions, chopped; 2 garlic cloves, chopped; 1 teaspoon onion powder; 1/4 teaspoon kosher salt; 1/4 cup chopped fresh chives, plus more for serving
Step-by-Step Instructions
Step One: Make the Spice Blend
In a small bowl, combine the onion powder, garlic powder, dried parsley, dried oregano, and black pepper. Stir to mix and set aside.
Step Two: Prep the Chicken
Pat the chicken thighs very dry with paper towels and season all over with kosher salt. Place the thighs on a plate or tray and refrigerate uncovered for 30 minutes to 1 hour—this helps the skin dry and crisp in the oven. While the chicken chills, prepare the sauce and start the potatoes.
Step Three: Make the Sauce
In a wide-mouth jar or a small blender, combine the mayonnaise, lemon juice, chopped parsley, chopped green onions, chopped garlic, onion powder, and kosher salt. Blend with an immersion blender or pulse in a blender until completely smooth. Fold in the chopped chives, then chill the sauce in the refrigerator until serving. The sauce keeps well for up to two days.
Step Four: Boil the Potatoes
Place the potatoes in a large saucepan and add the white vinegar plus a generous pinch of salt. Cover the potatoes with water by about 1 inch. Bring to a boil, cover, and cook 8–10 minutes, or until a fork slides easily into the potatoes. Drain and return to the pot.
Step Five: Roast the Chicken
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Remove the chicken from the fridge and pat dry again. Transfer the thighs to one prepared sheet, drizzle with avocado oil, and rub to coat. Sprinkle half of the spice blend evenly over the thighs and arrange skin-side up. Roast on the upper oven rack for 35–40 minutes, until the internal temperature reaches 165°F and the skin is golden and crispy.
Step Six: Smash the Potatoes
While the chicken roasts, place the drained potatoes on the second prepared baking sheet. Using the bottom of a glass or a small plate, gently press each potato until it’s flattened but still in one piece. Drizzle with avocado oil, sprinkle with the remaining spice blend and the teaspoon of kosher salt, and toss gently to coat.
Step Seven: Crisp the Potatoes
When the chicken has been in the oven about 15 minutes, place the potatoes on the lower oven rack. Roast for about 25 minutes, flipping once halfway through, until they are golden and crisp. Remove from the oven and garnish with extra chopped chives.
Step Eight: Serve
Plate the chicken thighs with the smashed potatoes and drizzle generously with the chilled chive-and-onion sauce. Serve immediately so the skin and potatoes remain crisp.
Recipe Notes & FAQs
Can I make the sauce ahead of time? Yes. The sauce can be refrigerated for up to two days—keep it covered to preserve freshness.
Can I substitute the potatoes? If you can’t find Dutch baby potatoes, fingerling potatoes are an excellent substitute and roast beautifully.
Why let the chicken sit in the fridge uncovered? Refrigerating the seasoned, uncovered thighs for 30–60 minutes helps dry the skin so it crisps better in the oven.
Storage: Leftovers (chicken and potatoes) will keep in the refrigerator for 3–4 days. Reheat in a 350°F oven to help restore some crispness; avoid the microwave if you want to keep the skin and potatoes crispy.
Recipe Details
- Prep time: 30 minutes
- Cook time: 50 minutes
- Total time: 1 hour 20 minutes
- Servings: 4
Nutrition (approx. per recipe)
Calories: 1041 kcal · Carbohydrates: 40 g · Protein: 52 g · Fat: 74 g · Saturated Fat: 16 g · Sodium: 2439 mg · Fiber: 5 g · Sugar: 4 g
Author
Recipe by Alex Snodgrass
I hope you enjoy these Herby Chicken Thighs with Smashed Chive and Onion Potatoes—perfect for a weeknight dinner or an easy weekend meal. If you make it, leave a comment and let me know how it turned out!
Photography credit: Eat Love Eats.