Baked Vinegar Chicken Recipe with Potatoes
An updated version of my mom’s age-old recipe, this baked vinegar chicken recipe with potatoes gets a nice kick from a generous splash of red wine vinegar.
Recipe Mood: Hearty Supper
Indulgence Level: Low
Effort Level: Low
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This baked vinegar chicken recipe with potatoes was a common childhood staple in my home (along with these classic Italian meatballs). My mom would make it as a whole roasted chicken surrounded by cut russet potatoes, and she seasoned everything with olive oil, red wine vinegar, and dried oregano.
The chicken and potatoes 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 recipe by using 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 works best in this recipe. I also prefer yellow potatoes instead of russets because their creamy texture can’t be beat.
Why You’ll Love This Baked Vinegar Chicken Recipe with Potatoes
Requires only a few ingredients: As long as you have some chicken and potatoes, this recipe relies mainly on pantry items.
Same seasonings apply to the chicken and the potatoes: This makes preparation easy.
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.
Key Ingredients
- Boneless, Skinless Chicken Thighs: Don’t use skin-on because they might dilute the vinegar flavor.
- Red Wine Vinegar: This gives the recipe a distinctive taste.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Marinate the chicken: Whisk together the olive oil, vinegar, oregano, garlic powder, paprika, salt, and pepper in a large bowl. Place the chicken into the dressing and marinate it in the refrigerator for up to 2 hours.
- Cook the potatoes: Make another marinade using the same ingredients you did for the chicken. Toss the potatoes with it and bake them on a large sheet pan at 375F for 40 minutes, turning halfway through.
- Cook the chicken: Lower the oven temperature to 350F and add the chicken to the sheet pan. Pour any remaining marinade over the chicken, and add another tablespoon of vinegar to the potatoes. Cook the chicken for 30 minutes, turning halfway through.
- 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
Use an aluminum 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.
Stick with red wine vinegar: There are so many delicious types of vinegar, but the potency of the red wine variety holds up nicely to the cooking process.
Variations & 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 allow it to marinate for too long. Also, 2 hours is plenty of time for the marinade to permeate the chicken.
The potatoes cook at 375F to help them turn golden brown without becoming too dark. By the time you add the chicken to the same pan, everything is 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 the oven at 350F until heated through, or pop everything in the microwave.
More Chicken Recipes
- Braised chicken thighs
- Chicken quesadilla recipe
- Grill pan chicken thighs
- Juicy roasted boneless turkey breast recipe
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Baked Vinegar Chicken Recipe with Potatoes
Ingredients
For the Chicken
- 4 to 6 chicken thighs boneless, skinless
- 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
- Ground black pepper
For the Potatoes
- 24 ounces yellow potatoes Cut into 1" cubes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar divided (1 tablespoon + 1 tablespoon)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt (Note 1)
- 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 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.
- For the potatoes: Preheat the oven to 375F. Add the cut potatoes to a large sheet pan, and season them with the marinade of olive oil, 1 tablespoon vinegar, oregano, garlic powder, paprika, salt, and pepper, and toss them until evenly coated. Place the pan in the oven and bake the potatoes for 40 minutes, tossing halfway through.
- Lower the oven temperature to 350F. Remove the pan from the oven, and give the potatoes another toss. Place the chicken in the pan (make sure it makes direct contact with the pan), and pour any juices left behind from the marinade over the chicken. Pour the last 1 tablespoon of vinegar over the potatoes.
- Cook the chicken for 30 minutes, 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. Taste for salt and add more if needed. Serve and enjoy!
I love anything with vinegar, and I can’t get enough of these potatoes! They remind me of salt-and-vinegar potato chips. So good.