One Pan Chicken and Potatoes
Serves 210 mins prep75 mins cook
One-pan dinners don't get much easier than this. Perfectly cooked chicken thighs simmer in a fragrant broth, with tender potatoes and savory mushrooms.
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What you need
Instructions
10 Preheat the oven to 400F (200C). 0 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. 1 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. 2 If the chicken feels “stuck” to the pan it’s not ready. The chicken will release naturally once it’s ready. 3 Once crisped, about 4-8 minutes, then flip over the chicken and cook for 1 minute. Transfer to a plate. 4 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. 5 Next, nestle the chicken back in to the pan, among the potatoes, and add the broth. 6 Note: I like adding broth about halfway up the chicken (not covering the chicken completely) so it can reduce and thicken. 7 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. 9 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!View original recipe