If you’re looking for an insanely delicious chicken dinner to whip up; say hi to this duck fat roasted chicken and potatoes meal. Duck fat creates insane flavor, promotes juiciness, and yields the crispiest chicken skin! So easy to make!

duck fat roasted chicken and potatoes in large yellow skillet

There is nothing that I love more than chicken thighs in my skillet. I live and die by my chicken thighs, y’all. Alright, that’s a bit dramatic but it’s kinda true. Additionally, something I also love is a good one-skillet meal. This new recipe is the result of both, ha! The majority of BBR recipe faves include easy, simple, and often one-vessel wonders; my friends, you are in for a treat.

DISCLOSURE: This post is sponsored by EPIC who I’m super excited to partner with; all thoughts expressed here are my own. EPIC products are an expression of evolutionary biology, and allow modern day omnivores to thrive consuming a wide array of nature’s bounty. They epitomize real foods while also being humane and pasture-centered. Some of their products include bars, bites, pork skins, snack strips, bone broth, and animal fats to name a few.

You may have already guessed it! This duck fat roasted chicken and potatoes is highlighting their…duck fat! Rendered duck fat will transport your cooking adventures, peeps. From ducks raised without antibiotics, it is a chefs top choice of animal-based fats. In the same way that you use butter, duck fat is a top tier replacement. For example; in gravies, stir frying, roasted anything, fried chicken, flaky pie crusts, and anything baked. It is a superior cooking fat.

>> Check your local Sprouts Farmers Market store (it’s where I grab mine!) or use their product locator to find their duck fat as well as other products.

black hand holding plate with roasted chicken and potatoes with gold fork

Duck Fat Roasted Chicken And Potatoes

This is the epitome of a quick + easy dinner! Aside from this dish being super simple, it is beyond flavorful and we love it. Roast chicken is a pretty classic, comforting, and all-around fan favorite, yes? Yes. Well, let’s lather that chicken up in some duck fat and take it up several notches. It’s liquid gold!

What do we have? ⇢ Ultra crispy and extra flavorful chicken, swoon. We ain’t stopping there, no. That’s because this duck fat roasted chicken is paired with duck fat potatoes, too. A tasty pairing that comes together so easily.

>>> Duck fat roasted chicken and potatoes is Whole30-friendly, too!

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Chicken thighs: Bone-in and skin-on chicken thighs. This dark meat chicken has great flavor and a solid amount of fat on it. They’re the only pieces I’m using here as they cook evenly and perfectly for this recipe.
  • Duck fat: The star of the show, rendered duck fat, nuff said.
  • Lemon juice: Freshly squeezed for a touch of acidity in this dish.
  • Spices: Salt, pepper, dried oregano, garlic powder, smoked paprika, chipotle powder, and onion powder. Seasonings are crucial in flavorful chicken and the ones called for here are hitting the right notes!
  • Garlic: Yes indeed, 6 cloves of garlic, crushed. Yum.
  • Baby potatoes: I love the gold, buttery-fleshed baby potatoes.
  • Fresh dill: A nice lil herbaceous pop for garnish, optional.
duck fat roasted chicken and potatoes in large yellow skillet with jar of duck fat on the side

How To Make Duck Fat Roasted Chicken And Potatoes (Easy, Easy, Easy!)

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Preheat the oven and prep your skillet/baking dish.
  2. Use a paper towel to pat dry the chicken very well (ensures crispy skin!).
  3. In a bowl, combine the chicken thighs with duck fat, lemon juice, and all of the spices. Massage everything into the chicken nicely to combine.
  4. Cover the bowl and let the chicken sit to absorb the spices.
  5. Place the chicken along with the crushed cloves of garlic into the prepped skillet/baking dish. Roast the chicken for 30 minutes.
  6. Toss the baby potatoes together with more duck fat and season with salt/pepper, to taste. Add them to the skillet/dish with the chicken.
  7. Roast everything together for another 30-40 minutes or until the potatoes are fork-tender and the chicken is golden brown and crispy.
  8. Garnish with fresh dill and serve immediately!

Why We Love Duck Fat (& This Recipe) ♡

Duck fat has a robustly-rich, subtle flavor. It’s used in a similar fashion like my good ole friend, bacon grease, because it imparts big, bold flavor. Also, it gives dishes an extra depth that elevates the overall savoriness in flavors and helps to yield a crispy texture. There is a reason that this high smoke point animal fat is a kitchen staple among French chefs as well as chefs all over the world.

This recipe? Crispy-skinned chicken yet so tender and succulent! In addition to that, the duck fat potatoes are also a real treat. Have you ever had duck fat french fries? Gahhh. Duck fat and potatoes are like peanut butter and jelly, y’all. This duck fat roasted chicken and potatoes situation is so wildly humble and quick but does not compromise on flavor. You’re gonna love it!

close up of roasted chicken and potatoes in skillet

Tips + Tricks For Recipe Success

  • Follow the recipe. This is a no-brainer but some of y’all like to deviate and go off on ya own path, ha. Listen, the key to recipe success is to follow the recipe. Reason being is because it has been tested as it is written.
  • Use any pan/vessel. For this recipe, I love using my cast-iron skillet because the cast-iron helps the bottom of the chicken to get a good crisp as well. It conducts awesome heat in the oven (mine is 11 inches). However, please use any comparable vessel. For example: baking dishes or sheets, etc.
  • Marinate the chicken. After seasoning, allow the chicken to sit for some time. This allows the duck fat, spices, and more to penetrate for the chicken to absorb >> creating deep flava! You always want to let spices marinate.
  • Baste the chicken. On step # 5 in the recipe card, below, brush the chicken with the duck fat pan juices. Basting the chicken at the halfway mark keeps it juicy. The duck fat and chicken fat co-mingle and create delicious pan juices.
  • Pair with your favorite veggies. This is such a great recipe to pair alongside some steamed veggies like broccoli, cauliflower, carrots, and more!

…& other meals you gotta try: my easy skillet lasagna, this chicken adobo, or this creamy lemon herb butter ravioli, and lastly, these salmon cakes.

duck fat roasted chicken and potatoes on small speckled plates with striped linen on the side

Friends, I know you will love this duck fat roasted chicken and potatoes recipe- it’s such an incredibly simple, flavorful meal to add into your cozy rotation.

Until next time! ♡🤟🏾

Print
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black hand holding plate with roasted chicken and potatoes with gold fork

Duck Fat Roasted Chicken And Potatoes

  • Author: Quin Liburd
  • Prep Time: 15m
  • Cook Time: 1 hr 10m
  • Total Time: 1 hr 25m
  • Yield: 4 1x
  • Category: Main Entree
  • Cuisine: American

Description

If you’re looking for an insanely delicious chicken dinner to whip up; say hi to this duck fat roasted chicken and potatoes meal. Duck fat creates insane flavor, promotes juiciness, and yields the crispiest chicken skin! So easy to make!


Ingredients

Scale
  • 6 bone-in/skin-on chicken thighs, excess skin trimmed
  • 4 tablespoons EPIC duck fat, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon onion powder
  • 6 garlic cloves, crushed
  • 1 lb gold baby potatoes, halved
  • fresh dill, for garnish- optional

Instructions

  1. Preheat the oven to 375°F. Brush a large 11-inch cast-iron skillet with duck fat (or use cooking spray); you can also line a large baking sheet with foil and then set aside. Use paper towels to pat dry the chicken thighs very well to remove any residual moisture.
  2. In a large bowl, combine the chicken thighs with 3 tablespoons of duck fat, lemon juice, salt, pepper, dried oregano, garlic powder, paprika, chipotle powder, and onion powder. Use your hands (fitted with disposable gloves, if desired) to massage the spices and everything else into the chicken. Cover the bowl with a lid/plastic wrap, and set aside to marinate for at least 30 minutes.
  3. Place the chicken thighs into the skillet (or baking sheet) along with the crushed garlic cloves, and roast the chicken for 30 minutes.
  4. In another bowl, toss together the halved baby potatoes and remaining 1 tablespoon of duck fat. Season the potatoes with salt and pepper, to taste. Add the potatoes directly into the skillet/baking sheet, scattered around the chicken. Note: you can also spread the potatoes onto another small baking sheet, too.
  5. Brush the chicken with the pan juices (if overly browned, tent your dish with foil) and continue cooking the chicken along with the potatoes for another 30-40 minutes or until the potatoes are fork tender and the chicken is golden brown and crispy- to be precise, the internal temperature for chicken doneness is 165°F.
  6. Garnish with fresh dill, if desired, and serve immediately. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. Storing: Keep any leftovers stored inside of an airtight container in the fridge for up to 3 days. I recommend reheating in the oven at 325°F for 25 minutes or until completely warmed through.

Keywords: chicken thighs, duck fat chicken, roasted chicken and potatoes, duck fat potatoes, crispy chicken