Crispy Chicken Thighs & Roasted Potatoes with Serrano-Cilantro Cream Sauce

Apologies in advance to Ina, but I LOVE cilantro! It’s the one thing we agree to disagree on.

This recipe was inspired by one of my all-time favorite dishes: a simple roast chicken with aji verde (a spicy Peruvian green sauce) – the Serious Eats version I usually make contains mayonnaise and cojita and is more common in North American Peruvian restaurants than Peru. It’s a spicy, creamy sauce that’s delicious on everything!

Taking a page from Ina’s creamy mustard sauce, I made this warmed serrano-cilantro sauce using creme fraiche as the base as I knew it could be cooked to a higher temp without curdling. The warm creme fraiche is thinned with a little heavy cream and flavored with cilantro, lime juice, serrano peppers, garlic, and parmesan cheese.

I’ve always made aji verde with jalapenos, but I wasn’t getting the expected heat without the usual Aji Amarillo paste so switched to serrano peppers which were nice and spicy – but you can of course use jalapenos if you prefer a milder version.

The sauce is poured over crispy chicken thighs and red skin potatoes that are cooked in a 450-degree oven for 25-30 minutes. One thing I learned from American Test Kitchen, was thighs can be cooked up to 195 degrees internal temperature without drying out – and the higher temp helps break down the connective tissue leading to more tender chicken! These are cooked to 185 degrees to give you a little wiggle room.

This is a quick, easy meal that takes a little over 30 minutes – perfect for busy weeknights and has quickly become a favorite in our apartment!

Crispy Chicken Thighs & Roasted Potatoes with Serrano-Cilantro Cream Sauce

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• Author: Trent
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 8 bone-in, skin-on chicken thighs (about 2 pounds total)
• Kosher salt and pepper
• Olive oil
• 2 pounds red-skinned potatoes, cut into 3/4-inch chunks
• 2 teaspoons minced garlic

For the sauce: 

• 2 large garlic cloves
• 2 green serrano peppers, stemmed
• 1 cup cilantro, packed, plus more for garnish
• 2 tablespoons freshly grated Parmesan cheese
• 8 ounces creme fraiche
• 1 tablespoon heavy cream
• 1 tablespoon lime juice

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Instructions

1. Place 2 baking sheets in the oven and preheat the oven to 450 degrees.
2. Pat 8 bone-in, skin-on chicken thighs with a paper towel to dry them off. Then, brush them with olive oil and season generously with kosher salt and pepper. Flip and repeat. 
3. In a large bowl, combine 2 pounds diced red-skinned potatoes with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and 2 teaspoons minced garlic. 
4. When the oven reaches 450 degrees, remove baking sheets and quickly put the chicken skin-side-down on one baking sheet and scatter the seasoned potatoes on the other. 
5. Put the sheets back in the oven for 10 minutes, then flip the potatoes using a large spatula. Bake them for another 10 minutes, then flip the chicken thighs and stir the potatoes. Finally, bake for an additional 5-10 minutes or until the chicken is golden brown and reaches an internal temperature of 185 degrees and the potatoes are crisp and fork-tender. 
6. Let chicken rest for 5-10 minutes while you make the sauce. 
7. To make the sauce, add 1 tablespoon olive oil, 2 large garlic cloves, 2 green serrano peppers, 1 cup cilantro, 2 tablespoons freshly grated Parmesan cheese, and ½ teaspoon kosher salt in the bowl of a food processor and puree until very finely minced.
8. Heat the 8 ounces creme fraiche and 1 tablespoon heavy cream in a small saucepan over medium heat and warm through (it should bubble vigorously around the edges), about 2 to 3 minutes. Add the serrano/cilantro mixture and cook for an additional 30 seconds. Then, take the pan off the heat and add 1 tablespoon lime juice.
9. Serve the chicken and potatoes with a generous spoonful of sauce over each and garnish with cilantro.

Notes

• Chicken Thighs:  While the thighs will be safe to eat at 165 degrees, they can be cooked up to 195 degrees and still not dry out. The higher heat helps break down the connective tissue leading to more tender thighs. 
• Creme Fraiche: Creme fraiche has a higher fat content than sour cream, making it more suitable for cooking and less likely to curdle. This recipe is flexible, if your container contains a little more or less don’t worry!
• Serrano Peppers: I initially created this recipe using jalapenos, but was struggling with how little of the spiciness was coming through. So I switched to Serranos and finally got the heat I was looking for! If you like dishes milder, remove the ribs and seeds from the serrano before using them. If you can’t find serrano peppers, jalapenos will work. 
• Optional, but recommended: After cooking, move the chicken thighs to a platter and toss the roasted potatoes in the chicken fat before serving them.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Chicken

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