Chicken Thighs with Crispy Potatoes

Total Time: 1 hour (includes marinating and baking)
Serving Size: 2 chicken thighs + ½ potato portion
Number of Servings: 2
Calories & Macros per Serving (approx.):
Calories: 520 Fat: 30g Carbs: 28g Protein: 42g

Ingredients:
For the Chicken:

• 4 boneless skinless chicken thighs

• 1 tbsp olive oil

• 1 tbsp tamari

• 1 tsp paprika

• ½ tsp garlic powder (optional)

• Salt, to taste

For the Potatoes:

• 1 lb baby potatoes (about 12–14 small ones), halved

• 1 tbsp olive oil

• Salt and pepper, to taste

Instructions:

1. Marinate the Chicken:
   In a bowl or zip-top bag, combine avocado oil, tamari, paprika, garlic powder (optional), and salt. Add the chicken thighs and coat well. Let marinate in the fridge for at least 30 minutes (or up to 24 hours).

2. Prep the Potatoes:
   While the chicken marinates, boil the halved potatoes in salted water until fork-tender (about 10–12 minutes). Drain and let cool for 5 minutes.

3. Roast the Potatoes:
   Preheat the oven to 425°F (220°C). Toss the cooled potatoes with olive oil, salt, and pepper. Place cut side down on a parchment-lined sheet pan. Roast for 25–30 minutes, or until golden and crispy.

4. Cook the Chicken:
   While potatoes roast, cook the chicken using your preferred method until it reaches an internal temp of 165°F:

   • Pan-seared: 5–6 min per side over medium heat

   • Oven-baked: 20–25 min at 400°F

   • Grilled: 5–7 min per side, lid closed

   • Air fryer: 15–18 min at 375°F, flip halfway

5. Serve:
   Plate 2 chicken thighs with a portion of crispy potatoes. Add a side salad or green veggie if desired.

Tips:

• For extra crispy potatoes, don’t overcrowd the pan and always place them cut side down.

• You can use drumsticks or chicken breast instead—just adjust the cook time.

• Make extra chicken for meal prep bowls or wraps!