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Easy One-Skillet Chicken and Potatoes Recipe for Busy Nights

Easy One-Skillet Chicken and Potatoes

Crisp-skinned chicken thighs roast with browned baby potatoes, onion, garlic, herbs, and a lemony chicken broth sauce. This comforting one-pan dinner makes 4 servings and takes about 50 to 60 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 thighs, about 2 pounds total Bone-in, skin-on chicken thighs
  • 1 1/2 pounds, halved Baby Yukon Gold or red potatoes
  • 2 tablespoons, divided Olive oil
  • 1 thinly sliced Small yellow onion
  • 4 minced Garlic cloves
Seasonings
  • 1 teaspoon, plus more as needed Kosher salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Smoked paprika or sweet paprika
  • 1 teaspoon Dried thyme
  • 1 cup Low-sodium chicken broth
Finishing Ingredients
  • 1 tablespoon Fresh lemon juice
  • 2 tablespoons, chopped, optional Fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Pat the chicken thighs thoroughly dry, then season all over with kosher salt, black pepper, paprika, and thyme.
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 5 to 7 minutes, until deeply browned, then transfer it to a plate.
  3. Add the remaining tablespoon of olive oil to the skillet. Arrange the halved potatoes cut-side down and cook for 4 to 5 minutes, until lightly browned.
  4. Add the sliced onion and cook for 2 to 3 minutes. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Return the chicken skin-side up, keeping the skin above the liquid.
  6. Transfer the uncovered skillet to the oven and roast for 25 to 30 minutes, until the potatoes are tender and the thickest part of the chicken reaches 165°F.
  7. Stir the lemon juice into the pan sauce, taste, and adjust the seasoning as needed. Scatter parsley over the chicken and potatoes before serving.

Notes

Dry chicken thoroughly for better browning, use a 12-inch skillet when possible, and avoid spooning broth over the chicken skin in the oven. For boneless, skinless thighs, roast for approximately 18 to 22 minutes.