Chicken and stuffing baguette with roast potatoes

Chicken and Stuffing Baguette with Roast Potatoes

I started by deboning chicken thighs and using a towel to thoroughly dry the skin side—this step is crucial for achieving that desired crispy skin. I seasoned both sides with salt and placed the thighs skin-side down in a cold pan.

Using a cold pan is key here, and there’s no need for additional oil. I heated the pan over medium heat, allowing the fat to render as the pan warmed up, resulting in perfectly crispy skin. You’ll know it’s time to flip the chicken when the skin easily releases from the pan. Upon flipping, I added a bit of butter and some fresh thyme for added flavor.

For the roast potatoes, I parboiled them until they were cooked through, let them steam dry, and then tossed them to create those lovely fluffy, craggy edges. I placed them in a hot roasting tin prepped with about 1/4 inch of hot oil. Back in the oven, I flipped the potatoes every 20 minutes, effectively deep-frying them so they would crisp up beautifully. I seasoned them once they were golden and done.

To complete the meal, I used packet stuffing, a partially baked baguette, and a mug of thick gravy for dipping. Enjoy!