Description

A hearty one-pan baked dinner featuring seared chicken thighs and roasted baby potatoes infused with garlic, smoky paprika, and herbs.

Ingredients

Scale

6 thighs boneless, skinless chicken thighs
1.5 lbs baby potatoes (halved)
3 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic (minced)
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
salt and black pepper (to taste)
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp chili flakes (optional)
1/2 cup low-sodium chicken broth
Juice of 1/2 lemon
2 tbsp fresh parsley (chopped, for serving)

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Instructions

Preheat your oven to 400°F (200°C).
Pat chicken thighs dry. Mix paprika, garlic powder, onion powder, salt, and pepper. Season chicken generously.
In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high. Sear chicken for 3–4 minutes per side until golden. Transfer to a plate.
Reduce heat. Add remaining 1 tbsp olive oil and butter to skillet. Add minced garlic and sauté for 1 minute until fragrant.
Add halved potatoes to skillet. Add rosemary, thyme, and optional chili flakes. Stir to coat. Season with salt and pepper.
Pour in chicken broth and stir to deglaze. Nestle seared chicken back into skillet on top of potatoes.
Transfer skillet to oven. Bake for 25–30 minutes until chicken reaches 165°F and potatoes are tender.
Remove from oven. Drizzle with lemon juice and sprinkle with parsley. Let rest briefly before serving.

Notes

Use an oven-safe skillet like cast iron.
Dry chicken thoroughly before searing for best results.
Check chicken internal temperature with a thermometer.
Leftovers can be refrigerated for up to 3 days.

Prep Time: 15 min
Cook Time: 30 min
Category: Main Course
Method: Baked
Cuisine: American