Description
A flavorful recipe for skillet chicken thighs and potatoes, perfect for a hearty meal.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the halved baby potatoes, cut side down. Cook for about 4-5 minutes until they start to brown.
- Pour in the chicken broth and return the chicken thighs to the skillet, skin-side up. Bring to a simmer, then cover and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove the lid and increase the heat to medium-high to allow the sauce to reduce for about 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken thighs in your favorite spices or a mixture of olive oil, lemon juice, and herbs for a few hours before cooking.
- You can add vegetables like green beans or carrots to the skillet during the last 10 minutes of cooking for a complete one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg