Description
Tender chicken thighs and crispy potatoes roasted in a single skillet with Mediterranean herbs for a weeknight meal requiring minimal cleanup. Garlicky rosemary and thyme season the dish while golden potatoes soak up savory drippings.
Ingredients
Bone-in, skin-on chicken thighs (8 pieces, about 2.5 lbs)
Baby potatoes or fingerling potatoes (1.5 lbs)
Extra virgin olive oil (3 tablespoons)
Garlic cloves, minced (5 cloves)
Fresh rosemary sprigs (4 sprigs or 1.5 teaspoons dried)
Fresh thyme sprigs (4 sprigs or 1 teaspoon dried)
Lemon juice (optional, to finish)
Instructions
Preheat oven to 400°F (200°C)
Pat chicken thighs dry and season with salt and pepper
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat
Sear chicken skin-side down until golden (4-5 minutes), flip and sear other side (2 minutes)
Toss potatoes with remaining olive oil, salt, garlic, and herbs
Arrange cooked potatoes around chicken in skillet
Roast 25-30 minutes until chicken reaches 165°F and potatoes are crispy
Squeeze fresh lemon juice over dish if desired before serving
Notes
Chicken skin renders its own fat, no need for additional oil
Uniform potato pieces ensure even cooking
Herbes de Provence can substitute fresh rosemary/thyme
Store leftovers in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 160mg