There’s something wonderfully old-fashioned about putting chicken and potatoes in a cast iron skillet and letting the oven do most of the work.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb. baby potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- Optional: fresh parsley for serving
Instructions:
- Preheat the oven to 400°F.
- Toss the potatoes with 1 tablespoon olive oil, salt, pepper, and garlic powder.
- Pat the chicken dry and season with paprika, thyme, salt, and pepper.
- Heat the remaining olive oil in a cast iron skillet over medium-high heat.
- Place the chicken skin-side down and cook for about 5 minutes, until nicely browned.
- Turn the chicken, add the potatoes around it, and dot everything with butter and minced garlic.
- Transfer the skillet to the oven and bake for 30–35 minutes, or until the chicken reaches 165°F and the potatoes are tender.
- Sprinkle with parsley before serving.