Spicy Baked Chicken Thighs and Ranch Potatoes
Juicy, tender chicken thighs baked with crispy ranch potato wedges.
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Servings: 5 Servings
Calories: 375kcal
Ingredients
For the Potatoes
- 1 1/2 lb 675g Baby Gold Potatoes, cut into wedges
- 1 Tbsp 16g Olive Oil
- 1 1/2 Tbsp Ranch Seasoning
For the Chicken Thighs
- 5 Boneless Skinless Chicken Thighs 24 oz total
- 1 Tbsp 16g Olive Oil
- 1 Tbsp 12g Swerve Brown
- 2 tsp Cayenne Pepper
- 2 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp Kosher Salt
- 1 tsp Red Pepper Flakes
- 1/2 tsp Garlic Powder
Instructions
- Preheat an oven to 400ºF while you cut the potatoes and toss them in the olive oil and ranch seasoning. Transfer to a baking sheet and pop them in the oven on the center rack while you prep the chicken.
- Pat the chicken thighs dry with a paper towel and place in a large bowl. Coat with a tablespoon of olive oil before adding the remaining spices. Use a rubber spatula to evenly coat the chicken in the spice blend.
- Place the chicken thighs directly on a separate rimmed baking sheet* and bake on the bottom rack of your oven for 18-20 minutes or until 165ºF. Remove the chicken from the oven. Set aside.
- Use your oven's broil function for 5-10 minutes if you want extra crispy potatoes. You can also stir the potatoes in the baking sheet for evenly crisp potatoes.
Notes
*If you have a large baking sheet, you could bake the potatoes and chicken together. Start with the potatoes spread out on a large baking sheet and push them to one side when you add the chicken. You can remove the chicken and pop the potatoes back under the broiler at the end.
Chicken Tip: For extra diggity, spoon some of the rendered fat/juices over the chicken thighs a couple times during baking.
Each serving has 7 WW SmartPoints (blue).
Nutrition
Serving: 1Chicken Thigh and 1/5th of the Potatoes | Calories: 375kcal | Carbohydrates: 25g | Protein: 28g | Fat: 15g