Duck Fat Roasted Chicken and Potatoes Recipe
Introduction
This Duck Fat Roasted Chicken and Potatoes recipe delivers rich, crispy skin and tender meat, all infused with flavorful herbs and spices. The use of duck fat adds a unique depth that elevates this comforting classic to new heights.
Ingredients
- 6 bone-in, skin-on chicken thighs, excess skin trimmed
- 4 tablespoons duck fat, divided
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 6 garlic cloves, crushed
- 1 lb gold baby potatoes, halved
- Fresh dill, for garnish (optional)
Instructions
- Step 1: Preheat the oven to 375°F. Brush a large 11-inch cast-iron skillet with duck fat or use cooking spray. Alternatively, line a large baking sheet with foil and set aside. Pat the chicken thighs dry with paper towels to remove any moisture.
- Step 2: In a large bowl, combine the chicken thighs with 3 tablespoons of duck fat, lemon juice, salt, pepper, oregano, garlic powder, smoked paprika, chipotle powder, and onion powder. Massage the spices into the chicken thoroughly. Cover and marinate for at least 30 minutes.
- Step 3: Arrange the chicken thighs in the skillet or baking sheet along with the crushed garlic cloves. Roast in the oven for 30 minutes.
- Step 4: In another bowl, toss the halved baby potatoes with the remaining 1 tablespoon of duck fat. Season with salt and pepper to taste. Scatter the potatoes around the chicken in the skillet or baking sheet.
- Step 5: Brush the chicken with pan juices. If the chicken is browning too quickly, tent loosely with foil. Continue roasting for another 30 to 40 minutes until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F with golden, crispy skin.
- Step 6: Garnish with fresh dill if desired and serve immediately. Enjoy your flavorful roasted chicken and potatoes!
Tips & Variations
- For extra crispiness, pat the chicken skin very dry before seasoning and roasting.
- Substitute duck fat with clarified butter if you prefer a different fat with a rich flavor.
- Add rosemary or thyme to the seasoning mix for an herbal twist.
- Use red or fingerling potatoes instead of gold baby potatoes for a different texture and color.
Storage
Store leftover roasted chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to help retain crispiness, or microwave on medium power with a cover to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but note that chicken breasts are leaner and can dry out more easily. Reduce roasting time and monitor closely to avoid overcooking.
What if I don’t have duck fat?
You can substitute duck fat with high-smoke point oils like clarified butter, goose fat, or a neutral oil like avocado oil. Duck fat adds a unique flavor but is not essential.
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Duck Fat Roasted Chicken and Potatoes Recipe
- Total Time: 1 hour 15 minutes to 1 hour 25 minutes
- Yield: 6 servings 1x
Description
This Duck Fat Roasted Chicken and Potatoes recipe offers a wonderfully crispy and flavorful chicken with tender, golden baby potatoes roasted in rich duck fat. Infused with a bright lemon marinade and a blend of spices including smoked paprika and chipotle, this dish combines rustic comfort with gourmet flair. Perfect for an elevated weeknight dinner or a cozy weekend meal, it features simple ingredients transformed by roasting in a cast-iron skillet or baking sheet for perfectly roasted, juicy chicken thighs and flavorful potatoes.
Ingredients
Chicken and Marinade
- 6 bone-in, skin-on chicken thighs, excess skin trimmed
- 3 tablespoons duck fat
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 6 garlic cloves, crushed
Potatoes
- 1 pound gold baby potatoes, halved
- 1 tablespoon duck fat
- Salt and pepper, to taste
Optional Garnish
- Fresh dill, for garnish
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 375°F. Lightly brush an 11-inch cast-iron skillet with duck fat or alternatively line a large baking sheet with foil. Pat the chicken thighs very dry with paper towels to ensure crisp skin during roasting.
- Marinate Chicken: In a large bowl, combine the chicken thighs with 3 tablespoons of duck fat, lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon fresh black pepper, oregano, garlic powder, smoked paprika, chipotle powder, and onion powder. Massage the spices thoroughly into the chicken using your hands. Cover the bowl and set aside to marinate for at least 30 minutes, allowing the flavors to penetrate the meat.
- Start Roasting Chicken: Arrange the marinated chicken thighs in the prepared skillet or baking sheet along with the crushed garlic cloves. Roast for 30 minutes, allowing the chicken to begin crisping and cooking through.
- Prepare Potatoes: While chicken roasts, toss the halved baby potatoes with the remaining 1 tablespoon duck fat and season with salt and pepper to your taste. After the initial 30 minutes of roasting, scatter the potatoes around the chicken in the skillet or spread them on a separate small baking sheet if preferred.
- Continue Roasting: Brush the chicken with its pan juices to keep it moist. If it appears overly browned, tent with foil to prevent burning. Roast the chicken and potatoes together for another 30 to 40 minutes, or until the potatoes are tender when pierced with a fork and the chicken skin is golden, crisp, and the internal temperature reaches 165°F.
- Serve and Garnish: Once cooked, garnish the dish with fresh dill if desired and serve immediately while hot and crisp. Enjoy this rich and flavorful roasted chicken and potatoes meal!
Notes
- Patting the chicken dry is crucial to achieving crispy skin.
- Marinating the chicken for at least 30 minutes enhances flavor and tenderness.
- If you don’t have duck fat, you can substitute with clarified butter or a high-smoke point oil, but duck fat gives the best flavor.
- Using a cast-iron skillet helps with even heat distribution and crisping.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Tent with foil if the chicken browns too quickly before the potatoes are done.
- Fresh dill is optional but adds a lovely fresh herb finish.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: duck fat chicken, roasted chicken thighs, roasted potatoes, cast iron skillet recipe, lemon garlic chicken, crispy chicken skin, oven roasted chicken
