Crispy Skin Chicken with Oven Baked Taters

Hey Everyone! I posted a photo of some crispy skin chicken legs and thighs I cooked the other day and, holy moly, lots of you wanted the details so I thought I should formally write-up the recipe here! This recipe is for the Crispy Skin Chicken and the Oven Baked Taters we had for dinner the other night. It was sooooo good! Enjoy!

Crispy Skin Chicken

Chicken 2


  • Chicken Legs or Thighs (or both) – bone in skin on (we usually cook 6-9 at a time for leftovers)
  • Coconut oil, bacon fat or lard
  • Your choice of seasoning (we love Coffee BBQ from the Balanced Bites Spice line)

To Cook:

  • Preheat the oven to 370
  • Melt coconut oil, bacon grease or lard in a large frying pan (we use a giant cast iron skillet like this one, that I got a few years back. I think I have used it everyday since). Please note: These pans work really well on gas stoves, I haven’t tried them on glass tops or electric stoves before.
  • Place the chicken skin side down in the pan and crisp up the skins over medium to low heat for a couple of minutes, checking frequently so they don’t burn.
  • While the skin is getting a nice crispy brown, season the underside of the meat.
  • When the skins are a nice golden brown color, flip them over and continue to cook for a minute or two.
  • Season the top side of the chicken.
  • Place the entire cast iron skillet in the oven and cook for about 45-55 minutes or until the chicken is all the way cooked. (165 degrees with a meat thermometer). If you aren’t using a cast iron skillet, transfer the chicken to an oven safe dish before placing in the oven.

Oven Baked Taters:

fingerlings 3


  • 5-6 fingerling, small white or red bliss potatoes per person (really any potato will work)
  • Extra Virgin Olive Oil (we use Kasandrinos in our house)
  • Seasoning Blend (we used the Balanced Bites Diner Blend)

To Cook:

  • Preheat the oven to 370
  • Cut the potatoes in half or quarters depending on what type of potato you are using and place in a large bowl
  • Pour a generous amount of olive oil over the potatoes and toss the potatoes until the are all well coated (I just used my hands to mix them around in the bowl)
  • Line a cookie sheet with parchment paper and dump the potatoes out on the cookie sheet.
  • Season generously.
  • Arrange the potatoes so one cut side is down on the pan, this will allow it to brown up nicely.
  • Cook for 15 minutes, then remove and flip the potatoes, cook for an additional 15-20 minutes until the potatoes are tender and crispy

That’s it! We served this along side a nice fresh salad of mixed greens, avocado, cucumber, olive oil, lemon and a pinch of sea salt for flavor.



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