One Pan, Roasted Chicken Thighs & New Potatoes.

When I plan meals, 9 times out of 10 I use my kitchen like a chopped basket and throw whatever I have in a pan, sprinkle with fresh herbs, and pretend I spent hours creating this glorious recipe.

Tonight? I had organic chicken thighs, & a bag of new potatoes.

Let me just say, I love chicken thighs. If there was a club for people who love chicken thighs (I’m sure there already is), I would be the president. I love how crispy the skin gets, and how much flavor they have over the standard chicken breast. They’re pretty great.
Needless to say, this was delicious and quick. Did I mention it was a “one pan wonder”?

Preheat the oven to 450.

Then, while a cast iron skillet heats over medium heat, pat four chicken thighs dry with a paper towel, season with salt & pepper, and cut a pound of new potatoes into the same size, so they cook evenly.

Add a tablespoon of oil to your pan, swirl it around to coat the bottom and lay the thighs skin side down into the pan. You should hear a nice sizzle when the skin hits the hot pan.

Keep the heat at medium, not too high, & not too low. The goal here is to melt the fat under the skin, also known as “rendering”, allowing the skin to become crispy when we transfer to the oven.

After 8-10 mins kill the heat, remove the chicken, and add the potatoes to the pan, stirring to coat in the residual chicken fat left there. Season with salt & pepper.

Place the thighs on top of the potato layer, sprinkle with whatever herbs you have on deck, I used thyme & oregano.

Bake @450 for 25 mins.

25 minutes later, dinner is ready. Serve with a side of cucumber salad and a big glass of lemon iced tea.
One Pan, Roasted Chicken Thighs & New Potatoes.