Description
Experience the rustic charm of this hearty one-pan meal. Succulent chicken thighs are seared to perfection to lock in moisture, then roasted in a cast-iron skillet alongside baby potatoes. Infused with aromatic garlic, smoked paprika, and earthy dried herbs, this dish uses the chicken’s pan juices to create a deeply flavorful foundation for the tender potatoes. It is a foolproof, comforting dinner that minimizes cleanup while delivering maximum flavor for a busy weeknight family meal.
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
4 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 cup low-sodium chicken broth
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Season chicken thighs generously with salt, pepper, and smoked paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear chicken skin-side down until golden brown and crispy, about 5-7 minutes; remove and set aside.
Add potatoes to the same skillet, cut-side down, searing until lightly browned, about 3 minutes.
Stir in garlic, dried oregano, and thyme, cooking for 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the pan.
Return chicken to the skillet, skin-side up, nesting it among the potatoes.
Transfer the skillet to the preheated oven and roast for 20-25 minutes until chicken is cooked through and potatoes are fork-tender.
Remove from oven, garnish with fresh parsley, and serve immediately.
Notes
Ensure you use a heavy-bottomed, oven-safe skillet like cast iron for the best sear and heat retention. If the potatoes are larger than 1.5 inches, quarter them rather than halving to ensure they finish cooking at the same time as the chicken. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Skillet-to-Oven
- Cuisine: American Rustic