Description
A comforting and flavorful one-pan meal featuring crispy bone-in chicken thighs and tender Yukon gold potatoes infused with garlic and fresh thyme.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon Old Bay seasoning
- 1 1/2 pounds Yukon gold potatoes, sliced into thick rounds
- 4 cloves garlic, sliced
- 2 tablespoons fresh thyme leaves
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Rub chicken thighs with Old Bay seasoning, salt, and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken thighs, skin side down, until golden and crisp, about 5 minutes. Flip and cook 3 more minutes. Remove and set aside.
- In the same skillet, add potato slices, garlic, and thyme. Season with salt and pepper. Cook until lightly browned, about 5 minutes per side.
- Return chicken thighs to the skillet on top of the potatoes. Transfer skillet to oven and bake for 25-30 minutes, until chicken reaches 165°F (74°C).
- Serve hot with a spoonful of skillet juices over the top.
Notes
- For extra crispiness, broil the skillet for 2-3 minutes at the end of baking.
- Substitute Yukon gold potatoes with red potatoes or fingerlings if desired.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
