One Skillet Chicken and Potatoes
One Skillet Chicken and Potatoes
Ingredients
For the Chicken
- 8 bone-in chicken thighs, cleaned and patted dry
- 2 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons avocado oil
- 1 lemon zest, from 1 large lemon
- 1 lemon juice, from 1 large lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- as needed paprika, for color
For the Potatoes
- 6 Yukon Gold potatoes, skin on, washed, sliced, and patted dry
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
For Garnish (Optional)
- as needed fresh parsley, chopped
Instructions
- 1
Place the cleaned chicken thighs in an oven-safe skillet. Pat them dry thoroughly with a paper towel and set aside.
⏱️ 3 min
- 2
In a mixing bowl, combine the melted butter, Dijon mustard, minced garlic, avocado oil, lemon zest, lemon juice, 2 teaspoons of salt, 1 teaspoon of black pepper, 2 teaspoons of dried thyme, and 1 teaspoon of dried rosemary. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 3
Pour the prepared mixture over the chicken thighs in the skillet. Use a brush to ensure each piece of chicken is evenly coated with the marinade.
⏱️ 2 min
- 4
Sprinkle paprika generously over the coated chicken thighs for added color and flavor.
⏱️ 1 min
- 5
Preheat your oven to 350°F. Once preheated, place the skillet with the chicken into the oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 350
- 6
While the chicken is baking, prepare the potatoes. Wash, slice, and pat the Yukon Gold potatoes dry.
⏱️ 10 min
- 7
After 30 minutes, carefully remove the skillet from the oven. Transfer the partially cooked chicken thighs to a separate plate and set aside.
⏱️ 2 min
- 8
Add the sliced potatoes to the skillet. Season them with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. Add the remaining 2 cloves of minced garlic. Toss the potatoes thoroughly in the skillet to ensure they are evenly coated with the seasonings. Spread the potatoes out as much as possible in a single layer.
⏱️ 5 min
- 9
Carefully place the partially cooked chicken thighs back into the skillet, arranging them on top of the seasoned potatoes.
⏱️ 1 min
- 10
Increase the oven temperature to 400°F. Return the skillet to the oven and bake for an additional 30 to 40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. For extra crispy skin, broil for 1 to 2 minutes at the very end, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400
- 11
Remove the skillet from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately with a Mediterranean salad. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Skillet Chicken and Potatoes
For the Chicken
- 8 bone-in chicken thighs, cleaned and patted dry
- 2 tablespoons Dijon mustard
- 3 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons avocado oil
- 1 lemon zest, from 1 large lemon
- 1 lemon juice, from 1 large lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- as needed paprika, for color
For the Potatoes
- 6 Yukon Gold potatoes, skin on, washed, sliced, and patted dry
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
For Garnish (Optional)
- as needed fresh parsley, chopped
Instructions
- 1
Place the cleaned chicken thighs in an oven-safe skillet. Pat them dry thoroughly with a paper towel and set aside.
⏱️ 3 min - 2
In a mixing bowl, combine the melted butter, Dijon mustard, minced garlic, avocado oil, lemon zest, lemon juice, 2 teaspoons of salt, 1 teaspoon of black pepper, 2 teaspoons of dried thyme, and 1 teaspoon of dried rosemary. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 3
Pour the prepared mixture over the chicken thighs in the skillet. Use a brush to ensure each piece of chicken is evenly coated with the marinade.
⏱️ 2 min - 4
Sprinkle paprika generously over the coated chicken thighs for added color and flavor.
⏱️ 1 min - 5
Preheat your oven to 350°F. Once preheated, place the skillet with the chicken into the oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 350 - 6
While the chicken is baking, prepare the potatoes. Wash, slice, and pat the Yukon Gold potatoes dry.
⏱️ 10 min - 7
After 30 minutes, carefully remove the skillet from the oven. Transfer the partially cooked chicken thighs to a separate plate and set aside.
⏱️ 2 min - 8
Add the sliced potatoes to the skillet. Season them with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of paprika. Add the remaining 2 cloves of minced garlic. Toss the potatoes thoroughly in the skillet to ensure they are evenly coated with the seasonings. Spread the potatoes out as much as possible in a single layer.
⏱️ 5 min - 9
Carefully place the partially cooked chicken thighs back into the skillet, arranging them on top of the seasoned potatoes.
⏱️ 1 min - 10
Increase the oven temperature to 400°F. Return the skillet to the oven and bake for an additional 30 to 40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. For extra crispy skin, broil for 1 to 2 minutes at the very end, watching carefully to prevent burning.
⏱️ 40 min•🌡️ 400 - 11
Remove the skillet from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately with a Mediterranean salad. Enjoy!
⏱️ 1 min