Ingredients
Scale
- 2 Bone-in, skin-on chicken thighs ($1.50)
- 2 Medium Russet potatoes, cubed ($0.60)
- 3 Cloves garlic, minced ($0.15)
- 2 Tablespoons salted butter ($0.30)
- 1 Tablespoon vegetable oil ($0.10)
- 1 Teaspoon dried oregano ($0.05)
- Salt and black pepper to taste ($0.05)
- Optional: Fresh parsley for garnish ($0.25)
Instructions
- Step 1: Preparation – Preheat your oven to 400°F (200°C). Wash the potatoes and cut them into 1-inch cubes so they cook at the same rate as the chicken. Pat the chicken thighs completely dry with a paper towel. This step is crucial for achieving that crispy, golden skin. Season both sides of the chicken and the potato cubes generously with salt, pepper, and dried oregano.
- Step 2: Searing and Assembly – Heat the vegetable oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Sear for 5-6 minutes until the skin is deep golden and crispy. Remove the chicken temporarily and toss the potatoes into the pan, stirring to coat them in the rendered chicken fat. Melt the butter in the center and stir in the minced garlic for 30 seconds until fragrant.
- Step 3: Roasting and Plating – Nestle the chicken thighs back into the skillet on top of the potatoes. Transfer the entire pan into the preheated oven. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Remove from the oven and let the meat rest for 5 minutes. Spoon the remaining garlic butter from the bottom of the pan over the chicken and potatoes before serving hot.
- Cook Time: 45 minutes