Country Chicken and Potatoes
Savor the hearty, rustic flavors of Country Chicken and Potatoes, a one-skillet dinner that brings comfort food to your table with ease. Juicy, golden-brown chicken thighs are seared to perfection and nestled alongside tender, buttery potatoes infused with the earthy essence of fresh rosemary and thyme. This dish is elevated with sautéed onions, garlic, and a splash of chicken broth, creating a balanced blend of savory and aromatic flavors that bake together in the oven. Perfect for a cozy family meal, this quick-prep recipe requires just 15 minutes of hands-on time and delivers a satisfying meal ready in under an hour. Serve it straight from the skillet for a rustic presentation that’s as inviting as it is delicious. Keywords: Country Chicken and Potatoes recipe, one-skillet chicken dinner, hearty comfort food, easy chicken and potato recipe.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion
- 4 pieces garlic cloves
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides evenly with salt, black pepper, paprika, and dried oregano.
Peel the potatoes and cut them into bite-sized chunks. Slice the onion into thin wedges and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes or until the skin is golden brown and crispy. Flip the chicken and cook for another 2 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once melted, add the onion wedges and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the potato chunks and season with a pinch of salt and black pepper. Toss to coat the potatoes in the butter and oil mixture, allowing them to slightly brown for 3-4 minutes.
Pour in the chicken broth and add the rosemary and thyme sprigs, tucking them around the potatoes.
Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the potatoes.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 75°C) and the potatoes are tender.
Carefully remove the skillet from the oven. Discard the herb sprigs before serving.
Serve hot, garnished with a sprinkle of fresh parsley if desired, and enjoy your Country Chicken and Potatoes!
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 18.3 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5900 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
