RoastAmerican
Chicken thighs, smashed petites
Dark meat on a sheet, golf-ball potatoes smashed in the drippings, asparagus in the last ten. The thighs are the cook. The potatoes steal the pan.
Made it?
55 min · 20 min hands-on · pull 185°F · rest 8 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- bone-in, skin-on chicken thighs8 (3 lb)
- kosher salt2 tsp
- black pepper1 tsp
- petite potatoes1.5 lb
- yellow onion, wedges1
- asparagus1 lb
- oil2 tbsp
Method
- 1
Heat the oven to 425°F. Salt the thighs. Toss petites and onion with oil and salt on a sheet. Nest the thighs skin-up among them.
- 2
Roast 25 minutes. Pull the pan, smash each potato with a cup once so it drinks the fat, and return 10–15 minutes until thighs are 185°F and skin is crisp.
- 3
Asparagus on the same sheet for the last 8–10 minutes, or a hot skillet if the pan is crowded. Lemon.
- 4
Rest the thighs 8 minutes. Serve on the potatoes. The onion should be collapsed and sweet.
If you don’t have it
- Bone-in thighs → Leg quarters. Same sheet, 10 minutes more. Breast on this pan will dry.
- Petites → Waxy halves or fingerlings. Same smash. Russets crumble.
- Asparagus → Green beans. Last 10 minutes. They should blister, not army green.
Same cook, different day
Smoked then roasted
The pit is lit. Smoke the thighs 30 minutes at 275°F, then the 425°F sheet with the potatoes.
Lemon-herb
Spring. Thyme and lemon zest on the thighs before the oven. Same temps.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making roasted carrots.
Same oven as a roast. Last 30 minutes. Whole thin carrots or big ones halved. Oil, salt, thyme, 425°F, honey in the last 5.
35 min
- With this dish, try making scalloped potatoes.
In the oven the last 75 minutes of a ham or a roast. Thin Yukon Golds, cream, garlic, salt. Covered, then uncovered.
1 hr 20 min