Crispy Brown Sugar Baked Chicken and Potatoes
Indulge in the irresistible flavors of this Crispy Brown Sugar Baked Chicken and Potatoes, a one-pan wonder that combines tender, juicy chicken thighs with perfectly golden, herb-seasoned baby potatoes. Coated in a sweet and savory brown sugar spice rub featuring paprika, garlic powder, and thyme, the chicken develops a beautifully crisp skin that’s truly mouthwatering. Meanwhile, the potatoes absorb the buttery, caramelized drippings for a side dish packed with flavor. With just 15 minutes of prep and a hands-off baking time, this easy, family-friendly recipe is perfect for weeknight dinners or casual gatherings. Garnished with fresh parsley for a vibrant finish, this dish delivers restaurant-quality results right from your oven.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 grams baby potatoes (halved)
- 3 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons fresh parsley (finely chopped, optional for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
In a small bowl, mix the brown sugar, paprika, garlic powder, dried thyme, salt, and pepper to form the spice rub.
Pat the chicken thighs dry using paper towels to help them crisp up during baking. Rub the spice blend generously all over the chicken thighs, including under the skin for maximum flavor.
In a separate large mixing bowl, toss the halved baby potatoes with 1 tablespoon of the olive oil, 1 teaspoon of the spice mixture, and a pinch of extra salt and pepper.
Arrange the seasoned chicken thighs on the prepared baking sheet, skin side up. Surround the chicken with the seasoned potatoes, ensuring they're in a single layer for even roasting.
Drizzle the remaining olive oil and the melted butter evenly over both the chicken and potatoes to enhance browning and flavor.
Bake in the preheated oven for 45-50 minutes, or until the internal temperature of the chicken reaches 75°C (165°F). The potatoes should be golden-brown and fork-tender.
To create an extra crispy skin on the chicken, turn on the broiler for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Serve the crispy brown sugar chicken and potatoes warm, and enjoy a wholesome, flavorful meal!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
