Baked Vinegar Chicken Thighs and Potatoes
An updated version of my mom’s age-old recipe, these baked vinegar chicken thighs and potatoes get a nice kick from a generous splash of red wine vinegar.
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Vinegar chicken and potatoes was a common childhood staple (as well as these classic Italian meatballs) courtesy of my mom. It consisted of a whole roasted chicken surrounded by cut russet potatoes, and she seasoned everything with olive oil, red wine vinegar, and dried oregano. Everything would absorb the flavor of the vinegar, giving the whole house a heavenly smell and making this dish a favorite of mine.
Nowadays, I prepare my own version of my mom’s vinegar chicken by making baked vinegar chicken thighs and potatoes. I use boneless, skinless chicken thighs and yellow potatoes, and I’m more generous with the red wine vinegar and oregano.
I prefer using boneless, skinless thighs because (a) they cook faster than a whole chicken or bone-in thighs, and (b) the fat that drains from chicken skin dilutes the flavor of the vinegar. Of course, you can add more vinegar to compensate, but I still think skinless chicken in this recipe works best. I also prefer yellow potatoes instead of russets because I love their creamy texture.
Why You’ll Love These Baked Vinegar Chicken Thighs and Potatoes
- They don’t require many ingredients: As long as you have some chicken and potatoes, this recipe relies mainly on pantry items.
- You use the same seasonings for the chicken and the potatoes: This makes preparation easy.
- It has a Greek flair: If you love Greek flavors, you’ll find them here with the vinegar and oregano.
- Everything cooks on a sheet pan: You cook the potatoes to start then add the chicken to the sheet pan afterward.
Ingredients You’ll Need
- Boneless, Skinless Chicken Thighs: Don’t use skin-on because they might dilute the vinegar flavor.
- Red Wine Vinegar: You can use another vinegar, but it won’t have the exact same flavor.
- Extra Virgin Olive Oil: You can also use ordinary olive oil, but use EVOO for more flavor.
- Dried Oregano: Dried oregano is more potent than fresh, which I don’t recommend using here.
- Garlic Powder: Unlike fresh garlic, garlic powder really infuses this marinade.
- Paprika: I don’t recommend smoked paprika, as it might overpower this dish.
- Yellow Potatoes: Any “yellow” potato will work (e.g., Yukon Gold and baby yellow potatoes).
See the recipe card below for more information on ingredients and quantities.
How to Make Baked Vinegar Chicken Thighs and Potatoes
- Marinate the chicken: Whisk together the olive oil, vinegar, dried oregano, garlic powder, paprika, salt, and pepper in a large bowl. Place the chicken in the bowl with the marinade and marinate it in the refrigerator for up to 2 hours.
- Cook the potatoes: Make another marinade using the same ingredients for the chicken. Toss the potatoes with it and bake them on a large sheet pan at 375F for 40 minutes (Toss after the first 20 minutes.)
- Cook the chicken: Lower the oven temperature to 350F and add the chicken to the sheet pan. Pour any remaining marinade left behind over the chicken and another 2 tablespoons of vinegar over the potatoes. Cook the chicken for 30 to 35 minutes, at least 15 minutes per side.
- Stir the potatoes: Remove the pan from the oven and stir the potatoes to evenly coat them with any remaining liquid from the pan. Serve.
Pro Tips
Cook the chicken and potatoes on a sheet pan: An aluminum sheet pan provides a high enough temperature to turn the chicken and potatoes golden brown, but it doesn’t get so hot that the vinegar evaporates too much. That’s why I don’t recommend using a dark-colored roasting pan here, which tends to get much hotter and could even burn the vinegar.
I suggest sticking with red wine vinegar: There are so many delicious types of vinegar, but the potency of red wine vinegar holds up to the cooking process. In fact, I’ve never made these chicken and potatoes with any other type, so I can’t guarantee the results if you opt for something else.
Suggestions for Variations and Substitutions
- You can elevate this dish by finishing it off with some crumbled feta.
- Garnish the chicken and potatoes with some fresh oregano.
- Use Russet potatoes instead, but they won’t be as tender in the center.
- Use bone-in, skinless chicken thighs instead, cooking them for another 15 to 20 minutes.
Recipe FAQs
The vinegar in the marinade can make the chicken too chewy if you let it marinate for too long. Also, 2 hours is plenty of time for this marinade to permeate the chicken.
The potatoes cook at 375F to help them turn golden brown without making them too dark. By the time you add the chicken to the same pan, the pan and oven are plenty hot, so lowering the temperature to 350F helps keep it from overcooking.
Storage
Refrigerator
Store in an airtight container in the refrigerator and consume within 3 days.
Freezer
You could freeze the chicken, but I don’t recommend freezing the potatoes. Their texture could turn mealy upon defrosting and reheating.
Reheat
Reheat in an oven-safe pan in the oven at 350F until heated through. You can cover the chicken to keep it from drying out, but don’t cover the potatoes. You can also microwave it in a microwave-safe bowl with a sheet of wax paper across the top.
More Chicken Recipes
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Baked Vinegar Chicken Thighs and Potatoes
Ingredients
For the Chicken
- 4 to 6 boneless, skinless chicken thighs
- 2 tablespoons red wine vinegar (Note 1)
- 1 tablespoon extra virgin olive oil (Note 2)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the Potatoes
- 24 ounces yellow potatoes (1.5 pounds), cut into 1" cubes (Note 3)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar + 2 tablespoons for later
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- For the chicken: In a large bowl, whisk together the olive oil, vinegar, oregano, garlic powder, paprika, salt, and pepper. Place the chicken thighs in the same bowl and toss them with the marinade until evenly coated. Cover the bowl with plastic wrap, and chill in the refrigerator for up to 2 hours.4 to 6 boneless, skinless chicken thighs; 2 tablespoons red wine vinegar; 1 tablespoon extra virgin olive oil; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon kosher salt; freshly ground black pepper
- For the potatoes: Preheat the oven to 375F. Add the cut potatoes to a large sheet pan (Note 4) and season them another marinade of olive oil, vinegar, oregano, garlic, paprika, salt, and pepper, and toss them until evenly coated. Place the pan in the oven and bake the potatoes for 40 minutes, 20 minutes per side.24 ounces yellow potatoes (1.5 pounds), cut into 1" cubes; 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ¼ teaspoon paprika; ¼ teaspoon kosher salt; freshly ground black pepper
- Lower the oven temperature to 350F. Remove the pan from the oven, and give the potatoes a toss. Place the chicken in the pan (make sure it makes direct contact with the pan and that there are no potatoes underneath), and pour any juices left behind from the marinade over the chicken. Pour another 2 tablespoons of vinegar over the potatoes. 2 tablespoons red wine vinegar
- Cook the chicken for 30 to 35 minutes, at least 15 minutes per side. The potatoes will cook further during this time. Remove the pan from the oven and stir the potatoes once more to coat them in any vinegar left behind in the pan, some of which should have developed a syrupy consistency. Serve and enjoy!
