Skillet-Roasted Chicken Thighs with Potatoes recipe
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- 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
Nutrition Info
- 509.9 caloriescarbohydrate: 44.9 gcholesterol: 72.6 mgfat: 18.8 gfiber: 6 gprotein: 23.9 gsaturatedFat: 3.8 gservingSize: -sodium: 576.4 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Skillet-Roasted Chicken Thighs with Potatoes
Directions
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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.