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A platter of a baked vinegar chicken recipe with potatoes.

Baked Vinegar Chicken Recipe with Potatoes

Author: Dana Ricciardi
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.
5 from 1 vote
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Servings 4 to 6 servings
Calories 265 kcal
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes

Ingredients
  

For the Chicken

  • 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
  • 4 to 6 chicken thighs boneless, skinless

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 vinegar, olive oil, 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 olive oil, 1 tablthem until evenly coated. 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 (ensuring direct contact with it), 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!

Notes

Note: I recommend using a sheet pan instead of a dark roasting pan, as the latter may cause the vinegar to burn and dry out the chicken. An aluminum sheet pan provides the optimal temperature for this recipe.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 449mg | Potassium: 750mg | Fiber: 4g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Let me know how it was!