4 medium potatoes (peeled and cubed into 1-inch pieces, about 1.5-2 lbs)
2 tablespoons olive oil
1 teaspoon dried rosemary (crushed between fingers)
1 teaspoon paprika (sweet or smoked)
1/2 teaspoon garlic powder
Salt and pepper (to taste, about 1 tsp salt total divided)
Fresh parsley (chopped, for garnish)
Directions
Preheat your oven to 400°F.
Pat the chicken thighs completely dry with paper towels.
Season generously on both sides with salt, pepper, paprika, and garlic powder. Be sure to press the seasonings into the meat and skin for good flavor.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is shimmering, add the chicken thighs skin-side down, making sure not to crowd the skillet.
Cook for about 5 minutes without moving the chicken until the skin is deeply golden brown and crispy.
Flip the chicken and cook for an additional 2 minutes on the other side.
Remove the chicken from the skillet and set it aside.
In the same skillet with the chicken drippings, add the cubed potatoes.
Sprinkle the potatoes with dried rosemary, salt, and pepper. Toss gently to coat the potatoes evenly in the fat and seasonings.
Nestle the seared chicken thighs back into the skillet on top of and around the potatoes, positioning them skin-side up.
Transfer the skillet to the oven and roast for 25-30 minutes. Stir the potatoes once halfway through cooking.
The chicken is done when it reaches an internal temperature of 165°F, and the potatoes should be fork-tender.
Remove the skillet from the oven and let it rest for 3-5 minutes.
Garnish with fresh parsley and serve hot.
Why You’ll Love This Chicken Thighs and Potatoes
This dish is a delightful comfort meal, perfect for family dinners or special gatherings. The combination of juicy, flavorful chicken thighs with tender, roasted potatoes creates a well-rounded meal that is both satisfying and easy to prepare. The crispy skin on the chicken adds a delightful crunch, while the rice and potatoes soak up all the flavors from the pan.
Another reason to love this dish is its simplicity. It requires minimal effort and dirtying only one pan. This means less cleaning up after enjoying your meal.
Nutritional Benefits
Chicken thighs provide high-quality protein, essential for building and repairing tissues in the body. They also contain vitamins and minerals such as B vitamins, phosphorus, and selenium. Potatoes are an excellent source of carbohydrates, providing the body with energy. They are rich in vitamins C and B6, potassium, and fiber, making the dish not only delicious but nutritious as well.
What to Serve With Chicken Thighs and Potatoes
You can enhance your meal with a side salad or some steamed vegetables like broccoli or green beans. A refreshing cucumber and tomato salad can add a nice crunch and will balance the richness of the chicken. If you prefer a heartier meal, consider pairing it with some crusty bread to soak up the juices.
How to Store Chicken Thighs and Potatoes
After cooking, allow the chicken and potatoes to cool to room temperature. Place them in an airtight container and store in the refrigerator. They will keep well for up to three to four days. To reheat, simply place the chicken and potatoes in a preheated oven at 350°F until warmed through.
Tips and Mistakes to Avoid
Ensure you dry the chicken thighs: For crispy skin, make sure the chicken is pat dry before seasoning. This helps achieve that golden-brown finish.
Don’t overcrowd the skillet: If you crowd the pan, the chicken may steam rather than sear. If necessary, cook in batches.
Use a meat thermometer: To check for doneness, a meat thermometer is the best tool. Chicken thighs should reach an internal temperature of 165°F.
Don’t forget to stir the potatoes: Stirring halfway through roasting helps them cook evenly.
Variations
Add Vegetables: You can add other vegetables, such as carrots or Brussels sprouts, to the skillet for a more colorful dish.
Use Different Spices: If you like a bit of heat, consider adding chili powder or cayenne pepper. Alternatively, try using fresh herbs like thyme or parsley for a different flavor profile.
FAQs
What is the best way to season chicken thighs?
The best way to season chicken thighs is to use a combination of salt, pepper, and spices that you enjoy, like paprika or garlic powder. Make sure to season both sides generously for the best taste.
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless chicken thighs. However, adjust the cooking time, as boneless thighs typically cook faster than bone-in ones. Check for doneness earlier.
How can I tell when the potatoes are done?
The potatoes are done when they are fork-tender. You should be able to easily pierce them with a fork.
Is it okay to cook from frozen?
It is best to thaw the chicken thighs and potatoes before cooking for even cooking and better texture. Cooking from frozen can lead to uneven cooking.
Enjoy making this scrumptious Chicken Thighs and Potatoes dish for your next meal! It’s bound to be a hit with family and friends.