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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: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 1x
  • Category: Main Entree
  • Cuisine: American


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!


  • 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


  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!


  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