Ingredients
Scale
- 2 Large Chicken Thighs (bone-in, skin-on)
- 2 Medium Russet or Red Potatoes, cubed
- 2 Tablespoons Butter
- 3 Cloves Garlic, minced
- 1 Tablespoon Vegetable Oil
- 1 Teaspoon Dried Oregano or Thyme
- Salt and Black Pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then cut them into 1-inch cubes. Pat the chicken thighs completely dry with a paper towel; this is the secret to getting crispy skin. Season both sides of the chicken and the potato cubes generously with salt, pepper, and your dried herbs. In a small bowl, mix the minced garlic with the softened butter and set it aside.
- Heat the vegetable oil in 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 until the skin is golden brown and crispy. Flip the chicken and move it to one side of the pan. Add the cubed potatoes to the empty side of the skillet. Spread half of the garlic butter over the chicken and the other half over the potatoes. Transfer the entire skillet into the oven. Bake for 25-30 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven and let the meat rest for 5 minutes. This allows the juices to redistribute, ensuring the chicken stays moist. Spoon some of the extra garlic butter from the bottom of the pan over the chicken and potatoes. Serve immediately while the skin is still crunchy. Garnish with a sprinkle of fresh parsley if you have it on hand for a pop of color.
- Cook Time: 45 minutes