Skillet-Roasted Chicken Thighs with Potatoes

Chicken thighs and potatoes are roasted with herbs in a cast iron skillet for an easy one-dish dinner.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 510 Calories

Ingredients

• 4 chicken thighs
• 3 tablespoons olive oil, divided
• 1 large sweet potatoes
• 4 small Yukon Gold potatoes, or more to taste
• 0.5 teaspoon ground black pepper
• 1.5 cups chicken broth
• 1.5 cups dry white wine
• 0.5 tablespoon paprika
• 0.5 tablespoon dried rosemary
• 0.5 tablespoon dried parsley
• 0.5 tablespoon granulated garlic
• 0.5 tablespoon dried minced onion
• 0.5 tablespoon dried sage
• 0.5 tablespoon dried thyme

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 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.

Step 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.

Step 4

Brush 1 tablespoon olive oil over chicken and rub in 1/3 of the spice blend.

Step 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.

Step 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.