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Chicken Thighs and Potatoes

Crispy seared bone-in chicken thighs roasted over herb-seasoned cubed potatoes in one pan for a hearty, satisfying weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs patted very dry before seasoning
  • 4 medium potatoes peeled and cubed into even pieces
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or cast iron pan
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat oven to 400°F. Pat chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, paprika, and garlic powder.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 minutes until golden and crispy. Flip and cook 2 more minutes. Remove and set aside.
  3. In the same skillet with drippings, add cubed potatoes. Sprinkle with rosemary, salt, and pepper. Toss to coat evenly in the drippings.
  4. Nestle chicken thighs on top of potatoes skin-side up. Transfer to oven and roast for 25 to 30 minutes, stirring potatoes halfway through, until chicken reaches 165°F and skin is deeply golden.
  5. Remove from oven and rest for 5 minutes. Garnish with fresh parsley and serve directly from the skillet.

Notes

Pat chicken completely dry for crispiest skin. Do not wipe the skillet after searing as the drippings add flavor to the potatoes. Use bone-in thighs for best juiciness. Leftovers keep up to 3 days in the fridge. Reheat in oven at 350°F for 12-15 minutes.