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Salt and Vinegar Chicken and Potatoes
Salt and Vinegar Chicken and Potatoes
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1.5 lb bone in skin on chicken thighs
  • kosher salt and black pepper
  • 3 tbsp olive oil
  • 1 lb baby potatoes, halved
  • 2 shallots, quartered
  • 1 cup distilled white vinegar
  • ½ bunch parsley
  • ¼ cup capers, drained and rinsed
  1. Preheat the oven to 425.
  2. Dry your chicken thighs off with a paper towel. Sprinkle both sides with salt and pepper. In a large skillet or dutch oven, add 2 tbsp of the oil over medium high heat. Place the chicken thighs skin side down in the pot and cook without disturbing for 10 minutes. Remove the chicken to a plate with all the juices.
  3. On a large rimmed baking sheet, add the potatoes and shallots. Drizzle with the remaining 1 tbsp olive oil and sprinkle with kosher salt generously. Toss to coat. Nestle the chicken into the potatoes and pour the juices from the chicken on top. Pour the vinegar all over the chicken and potatoes. Bake for 35-40 minutes until the potatoes are fork tender.
  4. Meanwhile, chop your parsley roughly and place in a measuring cup along with the capers.
  5. Once the chicken is done, reserve the chicken and potatoes to a platter. Scrape all the juices and brown bits off the pan with a wooden spoon and into the caper parsley mixture. Pour this over the chicken and serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/01/14/salt-and-vinegar-chicken-and-potatoes/