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Chicken Thighs and Potatoes

Savory Chicken Thighs and Potatoes for Cozy Family Dinners

Enjoy delicious Chicken Thighs and Potatoes, a comforting dish perfect for family dinners, with rich flavors and minimal effort.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 to 6 pieces bone-in, skin-on chicken thighs Swap with turkey thighs for a lighter twist.
For the Potatoes
  • 4 medium potatoes Cut into quarters; feel free to use sweet potatoes for a unique flavor.
For the Seasoning
  • 3 tablespoons olive oil Substitute with avocado oil for a different taste.
  • 4 cloves garlic Minced; roasted garlic can be used for a milder, sweet aroma.
  • 1 large onion Sliced; shallots are a great alternative for a sweeter profile.
  • 1 teaspoon fresh thyme Dried herbs work as well—just use half.
  • 1 teaspoon fresh rosemary Dried herbs work as well—just use half.
  • 1 teaspoon paprika Try smoked paprika for added depth.
  • salt To taste; kosher salt recommended.
  • pepper To taste; freshly cracked pepper recommended.
For Enhancing Flavor
  • 1 cup chicken broth Use vegetable broth for a vegetarian option or water if needed.
  • 1 lemon lemon juice Optional; introduces a zesty brightness.

Equipment

  • oven
  • Skillet
  • meat thermometer

Method
 

Main Instructions
  1. Preheat your oven to 400°F (200°C) so it’s ready for perfect roasting.
  2. Pat the chicken dry with paper towels. Combine salt, pepper, paprika, and minced garlic in a small bowl. Rub this mixture onto the chicken thighs and let them marinate for about 15-20 minutes.
  3. Cut your potatoes into quarters and slice the onion.
  4. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown. Flip and continue to sear for another 5 minutes.
  5. In the same skillet, add the sliced onions and sauté until translucent. Add the quartered potatoes and stir.
  6. Return the seared chicken to the skillet on top of the potatoes. Pour in 1 cup of chicken broth, add lemon juice, and sprinkle the fresh herbs.
  7. Carefully transfer the skillet to the preheated oven. Roast for 35-40 minutes until the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
  8. Remove the skillet from the oven and let it rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Serve with a fresh side salad or crusty bread to soak up those delicious juices.

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