This crispy chicken with potatoes should seriously go down as my easiest chicken meal so far. I will always go for less work when it comes to cooking. ALWAYS! And when you have a five month old who would rather sleep in your arms than in her crib, your window to prepare food is nonexistent. ( can’t remember the last time I had 5 hours of uninterrupted sleep).
so yes, I will much rather put everything in a pan for baking and spend the rest of my time cuddling my baby girl. Used only sweet potatoes here but feel free to add other chopped vegetables like carrots, zucchini or use regular potatoes if that’s what you have. Obviously you want skin on chicken parts here. Bone-in chicken thighs always for me because it makes it much more difficult to dry out the chicken. Unless you decide to bake the chicken FOREVER!!!!
The high temperature plays a key role; getting that golden , crispy skin. Oven temperatures can play tricks on you but you can achieve the skin between 425 and 475. Believe me when you achieve that crispy skin, you’ll take it upon yourself to enjoy skin on chicken dishes sometimes. I’ve seen many people peel the chicken skin before eating because it was too soggy or because it’s less fatty without the skin. Well, let’s fix that with this simple, crispy baked chicken and potatoes.
For that crispy chicken skin, place skin side up.
This meal was particularly more enjoyable because I got to share it with my mom. I rarely eat chicken since my husband doesn’t and it’s a lot easier to just make a pescatarian or vegetarian meal. Today however was special, we both worked on this simple dish and shared what we liked most about it. Hope you get to share this one with friends and family.