Ingredients
Scale
- 6 pieces boneless, skinless chicken thighs
- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon chili flakes (optional)
- 1/2 cup low-sodium chicken broth
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or cast iron pan, heat 2 tablespoons olive oil over medium-high heat.
- Pat the chicken thighs dry with paper towels and season both sides with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Sear the chicken thighs in the skillet, skin-side down (even if skinless!), for about 4–5 minutes until golden. Flip and sear the other side for 2–3 minutes. Transfer chicken to a plate (it’s okay if not fully cooked).
- Add the remaining 1 tablespoon olive oil to the same pan. Toss in the halved baby potatoes, rosemary, thyme, and a sprinkle of salt and pepper. Sauté for 4–5 minutes until potatoes are just starting to turn golden at the edges.
- Reduce the heat to medium. Add the butter and minced garlic to the pan. Stir until the garlic is fragrant and the butter is melted, about 1 minute.
- Pour in chicken broth and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Nestle the chicken thighs back into the pan, spooning some potatoes and sauce over the top. Sprinkle chili flakes if you like a little extra heat.
- Transfer the pan to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
- Remove the pan from the oven. Give everything a gentle toss to coat in the sauce and scatter chopped fresh parsley over the top.
- Serve hot—ideally with crusty bread to soak up that amazing buttery herb sauce.
Notes
- Leftovers keep well! Cool any remaining portions and transfer to an airtight container in the refrigerator for up to 3 days.
- To reheat, pop them into a skillet with a splash of water or chicken broth over low heat until everything is warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 135 mg