Ingredients
Scale
- 2 Bone-in, skin-on chicken thighs
- 2 Medium Russet potatoes, cubed
- 3 Tablespoons unsalted butter, melted
- 4 Cloves garlic, minced
- 1 Teaspoon dried oregano
- 1 Tablespoon vegetable oil
- Salt and black pepper to taste
- Fresh parsley (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels to ensure the skin gets crispy. In a small bowl, mix the melted butter with minced garlic, dried oregano, salt, and pepper. Toss the cubed potatoes in a separate bowl with the vegetable oil and a pinch of salt and pepper until they are evenly coated.
- Place a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Sear for 5-6 minutes without moving them until the skin is golden brown and crispy. Flip the thighs over. This step locks in the moisture and creates that essential texture that makes the dish stand out.
- Arrange the cubed potatoes around the chicken thighs in the skillet. Pour the garlic butter mixture evenly over the chicken and the potatoes. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden. Let the meat rest for 5 minutes before serving to keep it juicy.
- Cook Time: 50 minutes