How to Make Skillet-Roasted Chicken Thighs with Potatoes - A Step-by-Step Guide

Skillet-roasted chicken thighs with potatoes is a delicious and easy-to-make one-pan meal that is perfect for a cozy night in. This recipe combines tender, juicy chicken thighs with crispy, golden-brown potatoes for a comforting and satisfying dish that will leave you wanting more.

The great thing about this recipe is that it comes together quickly, so it's perfect for those busy weeknights when you want a home-cooked meal without spending hours in the kitchen. Plus, since it's all ma...

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Ingredients

  • 1 large sweet potatoes
  • 4 small Yukon Gold potatoes, or more to taste
  • ½ tablespoon 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 teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 4 chicken thighs
  • 1 ½ cups dry white wine
  • 1 ½ cups chicken broth

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 425 degrees F (220 degrees C).
  • 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.
  • Combine parsley, garlic, onion, rosemary, sage, thyme, paprika, and pepper in a coffee grinder or mortar and pestle until finely ground. Divide into thirds.
  • Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.
  • 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.
  • 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.
  • Nutrition

    510 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 73mg
    • Sodium: 576mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 24g
    • Vitamin C: 5mg
    • Calcium: 79mg
    • Iron: 3mg
    • Potassium: 688mg