Skillet Chicken Thighs With Carrots And Potatoes

This hearty, one-skillet wonder is a comforting delight, featuring tender chicken thighs, colorful carrots, and fluffy potatoes, all infused with aromatic herbs and spices. With minimal prep and easy cleanup, this satisfying meal is perfect for a cozy night in with family and friends.

Ready Time

50 mins

Yields

4 servings

Ingredients

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
4 large carrots, peeled and sliced
2 large potatoes, peeled and cubed
2 cloves garlic, minced

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, mix together the thyme, paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken thighs in a large bowl and drizzle with olive oil.

Sprinkle the spice mixture evenly over both sides of the chicken thighs, making sure to coat them completely.

Heat a large oven-safe skillet over medium-high heat.

Sear the chicken thighs for 5-7 minutes on each side, or until browned.

Add the sliced carrots and cubed potatoes to the skillet, tossing to combine with the chicken drippings.

Cook for an additional 5 minutes.

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the skillet from the oven and let it cool slightly before serving.

Serve hot and enjoy!

Notes

Make sure to pat dry the chicken thighs with paper towels before applying the spice mixture to ensure it adheres evenly. Keep an eye on the chicken while it’s searing, as the skin can burn easily.

Cut the carrots and potatoes into similar sizes so they cook evenly in the oven.

If using a darker skillet, reduce the oven temperature by 25°F to prevent overcooking. Don’t overcrowd the skillet, as this can affect the even cooking of the chicken and vegetables.

Let the skillet cool slightly before serving, as the chicken thighs will continue to cook a bit after removal from the oven.