Chicken Thighs with Red Onions and Potatoes


  • 3 Tablespoons orange juice, divided
  • 3 Tablespoons olive oil, divided
  • 1 teaspoon salt, plus more if needed
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried chile flakes
  • 1 lb red or yukon gold potatoes, diced to about 1"
  • 2 medium red onions, sliced into 1/2-inch-thick circles
  • 8 chicken thighs trimmed of excess fat and skin (boneless, skinless are ok too)


  1. Heat the oven to 425°F.
  2. Stir together 1 tablespoons orange juice, 2 tablespoons oil, and the chile flakes in a medium bowl.
  3. Toss the potatoes and onions into the mixture and spread them in a single layer on a baking sheet.
  4. Next dip/coat the chicken pieces in the mixture and arrange them at the other end of the baking sheet, skin side up and drizzle with any remaining mixture.
  5. Sprinkle the the whole pan with salt and pepper
  6. Roast for 20 min.
  7. Meanwhile, In a small clean bowl combine the remaining 2 Tablespoons orange juice and 1 Tablespoon oil.
  8. Baste the chicken with the pan drippings using a brush and stir the potatoes and onions, and continue to roast 20 more minutes.
  9. Baste the chicken with its own juices and add the new orange juice/oil mixture to the chicken and vegetables.
  10. Roast another 10-20 minutes until the chicken skin looks crisp and golden and the potatoes are lightly browned in spots. A total of 50-60 minutes roasting.
  11. When the chicken is done, stir the potatoes and onions, transfer to a serving bowl
  12. Baste the chicken and transfer with tongs to a serving platter

Leave a Reply

Some of my Favorites

total people



rudy’s tortillas