Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 1 large yellow onion, thickly sliced
  • 6 cloves garlic, smashed
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Heat the oven. Set your rack to the center position and preheat to 425°F.
  2. Dry the protein. Use paper towels to pat the 2 lbs of chicken thighs until the skin feels tacky and bone dry.
  3. Prep the vegetables. Cut 1.5 lbs of potatoes into 1 inch wedges and thickly slice the yellow onion.
  4. Whisk the fats. Combine the 4 tbsp melted butter, 2 tbsp olive oil, and all herbs/spices in a small bowl.
  5. Coat the base. Toss the potatoes, onions, and 6 smashed garlic cloves directly on the baking sheet with half of the butter mixture.
  6. Nestle the chicken. Arrange the thighs on top of the vegetables, skin side up, and brush them with the remaining herb butter.
  7. Initial roast. Slide the pan into the oven and bake for 30 minutes until the onions begin to caramelize and the chicken skin turns golden.
  8. The Tumble. Carefully stir the potatoes around the chicken to ensure they are being coated in the rendered schmaltz.
  9. Final blast. Bake for another 15 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
  10. The Rest. Let the pan sit for 5 minutes before serving. This allows the juices to redistribute back into the meat fibers.