Ingredients
Scale
- 2 Bone-in, skin-on chicken thighs
- 2 Large Russet or Yukon Gold potatoes, cubed into 1-inch pieces
- 3 Tablespoons unsalted butter, softened
- 4 Cloves garlic, minced
- 1 Teaspoon dried oregano or thyme
- 1 Tablespoon vegetable oil
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels; this is the secret to crispy skin. In a large bowl, toss the cubed potatoes with vegetable oil, half of the minced garlic, salt, and pepper. In a small ramekin, mix the softened butter with the remaining garlic and dried herbs to create your garlic butter compound.
- Heat an oven-safe skillet over medium-high heat. Season the chicken skin with salt and place it skin-side down in the hot pan. Sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and scatter the potatoes around the empty spaces in the pan. Transfer the entire skillet to the oven and roast for 25-30 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- Carefully remove the hot skillet from the oven. Dollop the garlic butter over the hot chicken thighs and potatoes. The heat from the pan will melt the butter instantly, creating a glossy sauce. Toss the potatoes gently in the melted butter to coat them thoroughly. Let the meat rest for 5 minutes before serving directly from the pan. Garnish with fresh parsley if you have it on hand.
- Cook Time: 50 minutes