Baked and Slightly Spiced Dry Rub Chicken Thighs (and Crispy Potatoes)


Usually this time of the year, things tend to get very busy around our house (well, this year may not count since everything is kind of topsy-turvy). But normally, I like to make a lot of easy oven recipes in the skillet or Dutch Oven. This gives more time for family and holiday activities; putting up lights outside, or just a little relaxing with a good book by the fire (with some tea or double dark peppermint hot chocolate).

These meals tend to be simple, but comforting food, normally. A bonus is that having the oven on also heats the house a little! We love these “throw together, but still delicious” meals.

This rub is flavor-filled, has little prep and does not have to sit on long to absorb into the thighs. I always have the ingredients on hand for this dish, chicken and potatoes. Add a veggie to this and your meal is done! It’s nothing fancy, but is always good.

I don’t even think you can overcook a chicken thigh. They are moist and juicy every time, but we love them extra crispy here! If you don’t like any spice to your chicken, simply put a little less Aleppo pepper or crushed red pepper. The coffee gives a little zing and pretty color. And if you keep a little bacon fat around, add a teaspoon or two when browning your chicken, because it gives a wonderful crust to your chicken or potato wedges. 


(Updated 1/28/2023)

Baked and Slightly Spiced Dry Rub Chicken Thighs (and Crispy Potatoes)

A quick and easy meal for a busy night ~ and always delicious.
Servings 3 – 4 people
Prep Time 10 minutes
Cook Time 39 minutes


  • 4 – 5 boneless chicken thighs (skin on or skin removed)
  • 2 medium or large potatoes cut in half lengthwise, then in half again, then then each quarter in 2 or 3 pieces
  • ¾ teaspoon salt
  • 1 ½ teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon finely ground espresso
  • 3 Tablespoons olive oil
  • 4 – 5 fresh rosemary sprigs 
  • ½ teaspoon crushed red pepper or Aleppo pepper  (1/4 teaspoon will not make this dish spicy at all, ¾ a bit more spicy :))


  • Heat the oven to 400 degrees. Put the potato pieces in a bowl with a few tablespoons water and microwave on high for 3 1/2 minutes. 
  • To make the dry spice rub:  in a small bowl combine the salt, paprika, garlic powder, ground espresso, and Aleppo pepper or crushed red pepper.
  • Coat the chicken thighs with a tablespoon olive oil. Sprinkle the dry rub on all sides of the chicken thighs. In a large cast iron on the stove with burner set to high, heat 2 tablespoons olive oil. Add the chicken thighs and brown on each side. Add the potato pieces and drizzle 1 tablespoon of olive oil on them, sprinkle with salt and pepper. Add the rosemary sprigs.
  • Move the skillet to the oven. Bake for 20-25 minutes on 400 degrees, then turn oven up and bake at 425 degrees for another 15 minutes, turning the potatoes in the pan after 30 minutes.
Course: Main Course
Cuisine: Southern
Keyword: chicken, chicken thighs

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