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Skillet-Roasted Chicken Thighs with Potatoes

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"This is a great one-skillet chicken dish that is warm and comfortable on cold nights. If you don't have a cast iron skillet, just transfer to an oven dish before roasting. If you are cooking outside, just leave it over coals and check periodically that it doesn't overcook and go dry."
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Ingredients

1 h 30 m servings 510
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. 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. 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. Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.
  5. 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. 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 Facts


Per Serving: 510 calories; 18.8 44.9 23.9 73 576 Full nutrition

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