BBQ Chicken Thighs with Roasted Potatoes
Juicy chicken thighs glazed in BBQ sauce, roasted in the oven alongside crispy golden potatoes.
- Time
- 1 h 5 min
- Serving
- 832 kcal
- Ingredients
- ≈ $1.19
- Protein
- 55 g
Ingredients
- 1 Chicken leg quarterspack 1 kg ≈ $2.50 300 g
- 2 BBQ sauce 30 g
- 3 Potatoes≈ $2.19 per kg 200 g
- 4 Paprika 1 g
- 5 Sunflower oil 8 ml
- 6 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Pat thighs dry, season generously with salt and paprika, brush half the BBQ sauce over them, and let marinate 10 minutes.
Peel and cut potatoes3 into ½-inch (2 cm) thick slices, toss with oil and a pinch of salt.
Arrange thighs skin-side up on a baking sheet, then scatter potatoes3 in a single layer around them.
Roast on the middle rack for 40 minutes, flipping potatoes3 once halfway through.
Brush thighs with remaining BBQ sauce and roast another 10 minutes until golden and crisp. Chicken1 is done when juices run clear and the bone shows no pink.
Let rest 5 minutes before serving thighs with potatoes3 and pan juices.
Tips
- Why it works
- Pat the drumsticks dry before seasoning so the salt and paprika stick to the skin, not the moisture, for better crust adhesion.
- Substitutions
- Use olive oil instead of sunflower oil for a milder taste; swap paprika for ½ tsp smoked paprika for deeper flavor.
- Common mistakes
- Overcooking makes the meat dry. Stop when the juices run clear (75°C internal) and the skin is crispy, not burnt.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a 180°C oven for 10 minutes with a splash of water to keep juices.
- Serve with
- Pair with a simple green salad and coleslaw for a balanced meal; great for family dinners or picnics.
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