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

Scale

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