Description
One-Skillet Chicken You’ll Save for Later is a simple, savory meal perfect for busy weeknights. Mama Tessa’s recipe makes cleanup easy and tastes fantastic.
Ingredients
- Main Ingredients:
- Bone-in, Skin-on Chicken Thighs (4-6)
- Baby Red Potatoes (1.5 lbs), halved or quartered
- Yellow Onion (1 large), roughly chopped
- Aromatics & Herbs:
- Garlic (6-8 cloves), smashed and roughly chopped
- Fresh Rosemary (2 sprigs)
- Fresh Thyme (4-5 sprigs)
- Liquids & Seasonings:
- Chicken Broth (1 cup)
- Olive Oil (2 tbsp)
- Salt & Freshly Ground Black Pepper
- Finishing Touches:
- Lemon (1, halved)
Instructions
- Prep the Chicken:: Pat your chicken thighs *super* dry with paper towels. This is crucial for crispy skin, trust me! Season them generously all over with salt and pepper. I mean, really get in there. You want to feel that seasoning on every curve. This step honestly makes all the difference for a flavorful One-Skillet Chicken You’ll Save for Later.
- Sear the Skin:: Heat your trusty oven-safe skillet (cast iron is my fave here, no surprise!) over medium-high heat with the olive oil until it shimmers. Place the chicken thighs, skin-side down, in the hot pan. Let them sear undisturbed for about 8-10 minutes until the skin is deeply golden and crispy. Don’t peek too much; patience is a virtue here! This creates that incredible texture.
- Flip & Add Aromatics:: Flip the chicken to the other side and let it cook for another 2-3 minutes. While it’s doing its thing, toss the chopped potatoes, onion, and smashed garlic into the pan around the chicken. Give them a little stir to coat them in those glorious chicken drippings. The smell starts to get amazing right about now, a real kitchen perfume.
- Pour & Herb It Up:: Pour the chicken broth into the skillet. It should just barely come up around the potatoes, not totally submerge them. Tuck the fresh rosemary and thyme sprigs among the chicken and potatoes. I love seeing those green herbs nestled in there, promising so much flavor. This is where the magic truly begins for your One-Skillet Chicken You’ll Save for Later.
- Bake to Perfection:: Transfer the skillet to your preheated oven (set to 400°F/200°C). Let it bake for 30-35 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 170°F (77°C). I usually give the pan a little shake halfway through, just to make sure nothing’s sticking. The kitchen will smell incredible, trust me!
- Finish & Rest:: For the last 10-15 minutes of baking, if you want extra crispy skin, you can turn your oven to broil for a couple of minutes – but watch it like a hawk! Remove the skillet from the oven, squeeze the lemon halves over everything, and let the dish rest for 5-10 minutes before serving. This resting time is key for juicy chicken, don’t skip it!