Name: Skillet-Roasted Chicken Thighs with Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Sweet potatoes - 1 large; Yukon Gold potatoes, or more to taste - 4 small; Dried parsley - ½ tablespoon; Granulated garlic - ½ tablespoon; Dried minced onion - ½ tablespoon; Dried rosemary - ½ tablespoon; Dried sage - ½ tablespoon; Dried thyme - ½ tablespoon; Paprika - ½ tablespoon; Ground black pepper - ½ teaspoon; Olive oil, divided - 3 tablespoons; Chicken thighs - 4; Dry white wine - 1 ½ cups; Chicken broth - 1 ½ cups

Skillet-Roasted Chicken Thighs with Potatoes

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Skillet-Roasted Chicken Thighs with Potatoes

1. Sweet potatoes - 1 large

2. Yukon Gold potatoes, or more to taste - 4 small

3. Dried parsley - ½ tablespoon

4. Granulated garlic - ½ tablespoon

5. Dried minced onion - ½ tablespoon

6. Dried rosemary - ½ tablespoon

7. Dried sage - ½ tablespoon

8. Dried thyme - ½ tablespoon

9. Paprika - ½ tablespoon

10. Ground black pepper - ½ teaspoon

11. Olive oil, divided - 3 tablespoons

12. Chicken thighs - 4

13. Dry white wine - 1 ½ cups

14. Chicken broth - 1 ½ cups

How to cook deliciously - Skillet-Roasted Chicken Thighs with Potatoes

1. Stage

Preheat the oven to 425 degrees F (220 degrees C).

2. Stage

Peel and quarter sweet potatoes, and slice to 1/4-inch thickness. Halve or quarter Yukon Gold potatoes depending on size. Place in a bowl, cover with water, and set aside.

3. Stage

Combine parsley, garlic, onion, rosemary, sage, thyme, paprika, and pepper in a coffee grinder or mortar and pestle until finely ground. Divide into thirds.

4. Stage

Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.

5. Stage

Heat remaining oil in a cast iron skillet over medium-high heat. Place chicken, skin-side down, into the skillet and quickly brown, 3 to 4 minutes per side. Remove from skillet and remove skillet from heat. Drain and layer potatoes in the bottom of the skillet, add wine and chicken broth, and sprinkle in 1/3 of the spice blend. Layer chicken on top and sprinkle with remaining 1/3 spice blend. Cover with a lid or foil.

6. Stage

Bake in the preheated oven until chicken is no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). The starch from the potatoes will thicken the broth and wine into a gravy. Serve immediately.