Main dishes

Upstate NY–Inspired Vinegar Chicken

Name: Upstate NY–Inspired Vinegar Chicken
Yield: 4 servings
Ingredients: 1 lb 8 oz Bone-in chicken thighs; 1 lb Baby potatoes, halved; 1 tbsp Olive oil; ¼ cup + 1 tbsp + 1 tsp Apple cider vinegar; 1 Lemon, juiced; 2 cloves Garlic, minced; 1 tsp Poultry seasoning; 1 tbsp Brown sugar; ½ tsp Kosher salt; ¼ tsp Black pepper

Chicken thighs and baby potatoes roast with cider vinegar, lemon, garlic, and poultry seasoning.

Serves 4

Start cooking

Ingredients

Cooking for

Bone-in chicken thighs1 lb 8 oz
Baby potatoes, halved1 lb
Olive oil1 tbsp
Apple cider vinegar¼ cup + 1 tbsp + 1 tsp
Lemon, juiced1
Garlic, minced2 cloves
Poultry seasoning1 tsp
Brown sugar1 tbsp
Kosher salt½ tsp
Black pepper¼ tsp

Before you start

Use a large rimmed sheet pan so the vinegar mixture stays contained. Cut any large baby potatoes into quarters; similar-sized pieces will finish together.

Directions

Heat the oven to 425°F and line a rimmed sheet pan with foil. Pat the chicken dry and halve the potatoes.
Whisk the vinegar, lemon juice, garlic, poultry seasoning, brown sugar, salt, and pepper. Reserve one-quarter in a clean bowl before it touches the chicken.
Toss the potatoes with half the oil and arrange cut-side down. Rub the chicken with the remaining oil and place between the potatoes.
Spoon the remaining vinegar mixture over the chicken and potatoes. Roast skin-side up if using skin-on thighs.
Roast for 35 to 45 minutes, turning the potatoes after 20 minutes. Check for 165°F in the thickest part of the chicken, away from the bone.
The potatoes should be tender when pierced. If either component finishes first, transfer it to a clean plate while the other cooks.
Rest the chicken for 5 minutes. Brush lightly with the clean reserved sauce and serve with the potatoes and pan juices.

Directions

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