Description
A delightful comfort meal featuring juicy chicken thighs with tender, roasted potatoes.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 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)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs completely dry with paper towels.
- Season generously on both sides with salt, pepper, paprika, and garlic powder.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken thighs skin-side down, and cook for about 5 minutes 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 aside.
- Add the cubed potatoes to the same skillet with the chicken drippings.
- Sprinkle the potatoes with dried rosemary, salt, and pepper. Toss gently to coat.
- Nestle the seared chicken thighs back into the skillet on top of and around the potatoes, skin-side up.
- Transfer the skillet to the oven and roast for 25-30 minutes, stirring the potatoes halfway through.
- Check that the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Remove from the oven and let it rest for 3-5 minutes.
- Garnish with fresh parsley and serve hot.
Notes
For best results, ensure the chicken thighs are dry before seasoning for crispy skin. Avoid overcrowding the skillet during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg