Roasted Chicken Thighs with Potatoes

Roast chicken legs

When we lived in Jamaica we got into roasting whole chickens. The prep is easy, and the oven does the heavy lifting.

The key to moist chicken with wonderfully crispy, golden skin is butter. The butter should be placed in between the skin and the flesh of the chicken.

Using chicken thighs with the skin on makes for easier prep than using a whole chicken.

Cut up a potato for starch, throw on some thyme, sprinkle on salt and pepper, then kick back and let the magic happen in the oven.


4 chicken thighs with skin on
1 large potato, cut into cubes
thyme leaves to taste
1 pat of butter per chicken thigh
salt and pepper to taste
arugula for garnish

Preheat oven to 375 deg. F.

Coat the bottom of a Pyrex with a thin layer of olive oil. Place the chicken and potato cubes into the Pyrex. Poke slits into the chicken to aid the cooking process, and place a pat of butter in between the chicken skin and flesh for each chicken thigh. Sprinkle thyme, salt and pepper onto the chicken and potatoes. Bake for about 1 hr., or until the chicken is thoroughly cooked and the skin is crispy and golden. When the dish is ready, sprinkle arugula on top for garnish.