Ingredients
1 pound boneless skinless chicken thighs, (447 grams)
1 1/2 pounds russet potatoes, peeled or unpeeled and cut into rounds* (680 grams)
2 tsps chipotle chili powder** (6 grams)
1 tsp garlic powder (4 grams)
1 tsp cayenne (2.5 grams)
1 tsp sugar (5 grams)
1/4 tsp paprika (0.75 grams)
1/8 tsp cinnamon (0.5 grams)
1 Tbsp kosher salt (18 grams)
1 tsp black pepper (2 grams)
1 lime, juiced (29 grams)
2 Tbsps olive oil (25 grams)
1/2 cup chicken stock/broth or water, if you’re making a pan sauce*** (64 grams)
Preparation
Preheat your oven to 425 f / 218 c and add all your ingredients to a large mixing bowl, then mix with your hands to combine.
Pour everything into a large baking dish and bake for 30 minutes, then remove, toss everything around, and bake for another 20-30 minutes or until the potatoes are tender. Once the potatoes are done, you’re ready to serve.
If you’re wanting to make a pan sauce, see my third note below.
Notes
* I found rounds to be the easiest and most consistent way of cutting them. It’s arguably less attractive than uniform chunks, so feel free to use those instead.
** If you can’t find or don’t want to use chipotle chili powder, “regular” chili powder should be fine. It won’t be the same, but it should work as long as your chili powder isn’t from 2010. Also note that this dish is fairly spicy, so if you want less spice, cut back the chili powder and cayenne as you see fit.
*** While the pan sauce is a bit more work, it’s very well worth it.
To make the sauce, you’ll need to brown your chicken in a large oven-safe pan before adding it to the mixing bowl.
Once everything is mixed in the bowl, add that as well as the chicken stock to the pan you browned your chicken in.
When the food is done, remove it from the pan while leaving the liquid behind, then place the pan over medium heat to let the liquid reduce for a couple minutes.
Once it’s reduced, turn off your heat and add in a chunk of butter, stir until the butter is melted and incorporated; then your pan sauce is ready.
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