Crispy Baked Curry Chicken Thighs Recipe With Potatoes Has a Secret Ingredient for Added Flavor by Donna John

Curry is one of my favorite spices to cook with, especially on chicken. I've made crispy baked curry chicken with creamy coconut rice, juicy baked curry fried chicken and smoky curried oven-fried chicken, but this one may be my new favorite.

This crispy baked curry chicken thighs recipe with baby potatoes is extra flavorful because of a secret ingredient that adds a tanginess and freshness to the dish: lemon juice. The chicken is juicy and crispy with those Indian flavors, and the potatoes tender and creamy. So good.

You only need one baking dish to make this simple Indian-inspired baked chicken recipe. Here is your short shopping list: bone-in chicken thighs, baby potatoes, onion, curry powder, granulated sugar, sea salt, smoked paprika, garlic powder, black pepper and lemons for juicing. The chicken bakes up in about 40 minutes, though ovens do vary.

The small amount of sugar in the recipe helps the chicken turn a deep golden color. (Remember, brown takes you to flavortown!) Serve this chicken and potatoes dinner with your favorite side dishes. I served mine with restaurant-style brussels sprouts and a fresh garden salad with a simple vinaigrette. 

Cuisine: Indian / American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 4 - 6 bone-in chicken thighs
• 1 pound baby potatoes, washed and cut in half
• 1 onion, cut into large chunks
• 1 tablespoon curry powder
• 2 teaspoons granulated sugar
• 1 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• black pepper, to taste
• 1/4 cup lemon juice

Recipe Notes

• You could use bone-in chicken legs, wings or breasts, or even boneless chicken thighs or breasts, but it will affect cooking time.

• Squeeze fresh lemon juice for this recipe. It really does make a difference. In a pinch, you could use bottled lemon juice.

• I sprinkled the chicken right before baking with a little more of the spices, but this step is optional.

• I used my Le Creuset rectangular baking dish, but any dish will work as long as you can spread the potatoes and chicken in one layer.

• If desired, drizzle the tops of the chicken with a little olive oil for even crispier chicken.

• You could add some ground turmeric to the mix. (Check out the health benefits of turmeric.)

Here's how to make it: 

1. Put the curry powder, sugar, salt, smoked paprika, garlic powder and black pepper, to taste, into a baking dish.
   
2. Add the lemon juice and stir until thoroughly combined and all the spices are dissolved in the liquid.
   
3. Put the potatoes, onion and chicken into the pan.
   
4. Toss to coat the vegetables and chicken in the seasonings. Spread out, putting the chicken on top.
   
5. Optional step: Sprinkle the tops of the chicken with more curry powder, smoked paprika and garlic powder.
   
6. Bake in a preheated 375-degree F oven for about 40 minutes, or until potatoes are tender and chicken is cooked through (165 degrees F internal temperature on a food thermometer).
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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