Crispy Soy‑Ginger Chicken Thighs with Potatoes

Ingredients

Ingredients

• 6 bone‑in skin‑on chicken thighs
• 1 tbsp oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 onion, medium, sliced
• 1.5 lb small potatoes (baby potatoes), halved
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 4 tbsp mirin
• 2 tbsp soy sauce (gluten‑free if desired)
• 1 tbsp honey
• 1 tbsp sesame oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry and season both sides with salt and pepper.
3. Heat a cast‑iron skillet over medium‑high heat, add oil, and place the thighs skin‑side down; sear until the skin releases and turns golden‑brown, about 8 minutes.
4. Flip the thighs, sear the flesh side for 2 minutes, then transfer the chicken to a plate and set aside.
5. Add the sliced onion and halved potatoes to the skillet; sauté for 4‑5 minutes until they begin to soften.
6. Stir in the minced garlic and ginger; cook until fragrant, about 1 minute.
7. Pour the mirin, soy sauce, and honey over the pan, stirring to deglaze; let the sauce reduce for 1 minute.
8. Return the chicken thighs, skin‑side up, to the skillet and transfer the whole skillet to the preheated oven. Cover it.
9. Roast until the thickest part of the chicken reaches 160°F (71°C), roughly 20‑25 minutes.
10. Switch the oven to broil and broil for 2‑3 minutes, watching closely, until the skin is extra‑crispy.
11. Remove the skillet, drizzle sesame oil over the chicken and potatoes, let rest 5 minutes, then serve warm.

Notes

Let the chicken rest briefly so the juices redistribute; cutting potatoes into bite‑size pieces ensures they cook evenly with the thighs.