One Pan Chicken Potatoes (Printable Version)
Tender chicken thighs and baby potatoes baked with aromatic herbs and a savory gravy.
# Ingredients Required:
→ Poultry
01 -
4 bone-in, skin-on chicken thighs
→ Vegetables
02 -
454 grams baby potatoes
03 -
1 large yellow onion, sliced
04 -
4 cloves garlic, crushed
→ Liquids & Fats
05 -
480 milliliters chicken broth
06 -
2 tablespoons olive oil
07 -
2 tablespoons unsalted butter
→ Seasoning & Thickener
08 -
2 tablespoons all-purpose flour
09 -
1 tablespoon fresh thyme leaves
10 -
1 teaspoon salt
11 -
1/2 teaspoon ground black pepper
# Guide to Cooking:
01 -
Pat chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
02 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear until the skin is golden and crisp, approximately 5 to 6 minutes per side. Remove chicken and set aside.
03 -
Add sliced onions and crushed garlic to the same skillet and cook until softened, stirring occasionally and scraping up browned bits from the pan base.
04 -
Sprinkle flour evenly over the softened onions and stir to combine. Gradually whisk in chicken broth until the mixture is smooth and free of lumps. Simmer for 2 to 3 minutes to thicken.
05 -
Return chicken thighs to the skillet and nestle baby potatoes around them. Add unsalted butter and sprinkle fresh thyme over the dish. Transfer the skillet to a preheated oven at 190°C (375°F) and bake for 35 to 40 minutes until chicken is fully cooked and potatoes are tender.
06 -
Ladle extra pan gravy over each portion and serve immediately while hot.
# Extra Suggestions:
01 -
Ensure chicken reaches an internal temperature of 74°C for safe consumption. Using an oven-safe skillet allows seamless transfer from stovetop to oven.