One Pan Chicken and Potatoes

Using paper towels, pat dry the chicken and season on all sides with salt. In a cold stainless steel pan, add the chicken, skin side down. Turn the heat to medium and let it crisp up.

By using this method of starting with a cold pan, the skin will release some fat and you don’t need to add additional oil.

If the chicken feels “stuck” to the pan it’s not ready. The chicken will release naturally once it’s ready.

Once crisped, about 4-8 minutes, then flip over the chicken and cook for 1 minute. Transfer to a plate.

Reduce the heat to medium-low and add the shallots, potatoes, garlic, mushrooms (if using), and season with salt, pepper, paprika, and oregano. Let cook, stirring occasionally, for about 2-3 minutes. 

Next, nestle the chicken back in to the pan, among the potatoes, and add the broth.

Note: I like adding broth about halfway up the chicken (not covering the chicken completely) so it can reduce and thicken. 

Place the pan in the oven and cook for 50-60 minutes, or until the broth has reduced by half. The chicken skin should still be crispy and the vegetables should be tender. 

Using protective oven mitts, remove the pan (never touch a hot metal handle) and let it rest for about 5 minutes. Garnish with fresh parsley and enjoy!