Name: Skillet Chicken Thighs with Carrots and Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Bone-in chicken thighs - 1 pound; Paprika - 1 ½ teaspoons; Salt, or more to taste - 1 ½ teaspoons; Ground black pepper, or more to taste - 1 teaspoon; Vegetable oil - 2 tablespoons; Baby carrots - ¾ pound; Baby potatoes, halved - ½ pound; Onion, sliced - ½; Chicken broth, divided - 1 cup; Cornstarch - 1 tablespoon

Ingredients for - Skillet Chicken Thighs with Carrots and Potatoes

1. Bone-in chicken thighs 1 pound

2. Paprika 1 ½ teaspoons

3. Salt, or more to taste 1 ½ teaspoons

4. Ground black pepper, or more to taste 1 teaspoon

5. Vegetable oil 2 tablespoons

6. Baby carrots ¾ pound

7. Baby potatoes, halved ½ pound

8. Onion, sliced ½

9. Chicken broth, divided 1 cup

10. Cornstarch 1 tablespoon

How to cook deliciously - Skillet Chicken Thighs with Carrots and Potatoes

1 . Stage

Season chicken thighs with paprika, salt, and pepper.

2 . Stage

Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.

3 . Stage

Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.

4 . Stage

Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.

5 . Stage

Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.