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Skinless Chicken Thighs & Fries

Skinless Chicken Thighs & Fries

You will need a large baking sheet (mine measures 18 x 13”) and a smaller disposable foil broiler pan that fits inside (I use a disposable 12 x 9-inch foil broiler pan). The broiler pan is to contain the fat that cooks off the chicken. Depending on the size of your potatoes or chicken, they can be separated at the end if one needs more cooking. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes: 4 servings

Skinless Chicken Thighs & Fries

Ingredients:

  • 1/4 cup olive oil
  • 1/2 teaspoon each of: salt, dried basil leaves, thyme leaves, oregano, garlic powder, and some pepper to taste
  • 1 1/2 pounds skinless chicken thighs (4 – 6 thighs)
  • 1 1/2 pounds red potatoes, peeled & cut into thick wedges

Instructions:

  1. Preheat oven to 425° F.
  2. Combine oil & spices in a plastic bag.
  3. Rub smooth side of each chicken thigh lightly with oil/spice mixture.
  4. Unroll each thigh and place flat on broiler pan, smooth side up. Set aside.
  5. Place potato wedges in plastic bag with the oil/spice mixture. Rub to coat potatoes and place them on the large baking sheet. Add a bit more oil if needed.
  6. Slide potatoes to one side and place the broiler pan on the other side.
  7. Bake for 30-35 minutes, stirring potatoes once or twice.
  8. Thighs should register 165° - 170° F when cooked.

Note: For more on this recipe in my blog click here.

 

14 Comments on "Skinless Chicken Thighs & Fries"

  1. Jenny Can Cook

    I simplified this recipe so it’s much easier and faster now. I found that by unrolling the thighs, they were cooking faster so I just put everything in the oven at the same time and both the chicken and potatoes cook in about 1/2 hour. This is still one of my favorite fast meals.
    Jenny

  2. Vanessa

    Can I just put foil on the rimmed baking sheet?
    Or is does that ruin the recipe?

    • Jenny

      You can’t use foil because you need to get under the potatoes too stir them and the foil would tear. The chicken has to cook on a broiler pan so that the fat runs off but not into the potatoes.

  3. Vanessa

    Whats a broiler pan? xD

    • Jenny

      It’s there in my photo but if it’s not clear, you can google for images of broiler pans.

  4. Pam

    Oh Jenny….you are so down to earth honest. I am Polish also. 100% straight from Hamtramck Michigan. I am so excited to have found your site.
    I have been trying to watch all your video’s. you make it look so easy.
    I hope I am as lucky as you when I try your recipes. I am a retired 65 year old senior with a husband of 40 years. will be cooking next week using your recipes. Keep bringing us all these amazing things to watch. Thank you for all you do

  5. Dorothy Geoffrey

    How long do I fry non marinated chicken drum sticks?

    • Jenny

      I’m sorry but I have never fried chicken drum sticks. (I’m just a home cook, not a trained chef).

  6. NANCY

    i JUST FOUND YOU AND CANNOT WAIT TO TRY SOME OF YOUR RECIPES. I AM HAVING FUN JUST READING THEM AND WATCHING YOUR VIDEOS. THANKS YOU SO MUCH AND I WILL WRITE AGAIN AFTER I TRY SOME.

  7. Chit

    hi Jenny…I have nothing but fresh herbs plants…will it taste as good? Thanks!

    • Jenny

      I have only used dried herbs, which are more potent, so I’m not sure. I’m afraid that fresh herbs might burn in such a hot oven. But I believe this chicken would taste good just with salt & pepper, or if you have any dried spices of any kind that you like you could use them instead of mine.

  8. Laurie phillips

    Hi Jenny,
    Didn’t you already have a show???? I think you are perfect where you are in your retirement doing what makes you happy. We love your recipes and all your funny wonderful videos. Continue to do what you are doing. I Love you and thanks for the Recipes to make us feel good about eating healthy without going to the rice cake and tofu menu.

    Skinless chicken and fries I will try soon.

    • Jenny

      My bio is available there under the “About” link at the top.

  9. Donna

    Hi Jenny, I made this recipe tonite for dinner. My family and I love it. I appreciate all the time and effort you put in for the recipes. It makes my life as a homemaker so much easier. Keep up the great work A+++++++++

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