Ingredients
Scale
- 1 large bone-in, skin-on chicken thigh
- 2 medium yellow potatoes, cubed
- 1 tablespoon salted butter
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1/2 teaspoon dried thyme or rosemary
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Preparation: Preheat your oven to 400°F (200°C). Pat the chicken thigh completely dry with a paper towel; this ensures the skin gets extra crispy. Season both sides of the chicken and the cubed potatoes generously with salt, pepper, and dried herbs. Use a small bowl to mix the minced garlic into the softened butter and set it aside for later.
- Step 2: Searing and Roasting: Heat the vegetable oil in an oven-safe skillet over medium-high heat. Place the chicken thigh skin-side down in the hot pan. Sear for 5–6 minutes until the skin is golden and crispy. Flip the chicken over and toss the potatoes into the pan around the meat. Transfer the skillet to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Step 3: The Garlic Butter Finish: Carefully remove the hot skillet from the oven. Spoon the garlic butter mixture directly onto the hot chicken thigh and the surrounding potatoes. The heat from the pan will melt the butter instantly, creating a fragrant sauce. Let the chicken rest for 5 minutes in the pan so the juices redistribute and the potatoes soak up the garlic butter. Garnish with parsley and serve immediately.
- Cook Time: 45 minutes