Hearty Chicken Thigh and Potato Hash Bake
Hearty Chicken Thigh and Potato Hash Bake
Ingredients
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, patted dry
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper, divided, freshly ground
- 1 teaspoon smoked paprika, divided
For the Creamy Sauce and Topping
- 1/2 cup milk, any fat percentage
- 1/4 cup plain Greek yogurt
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Rub this seasoning mixture all over the chicken thighs.
⏱️ 5 min•🌡️ 400
- 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
⏱️ 15 min
- 3
Add the diced onion and carrots to the same skillet, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the onion begins to soften. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min
- 4
Stir in the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften slightly. Add the broccoli florets and cook for another 3-4 minutes.
⏱️ 14 min
- 5
While the vegetables are cooking, prepare the creamy sauce. In a medium bowl, whisk together the milk, Greek yogurt, Worcestershire sauce, garlic powder, onion powder, dried thyme, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of black pepper, and remaining 1/2 teaspoon of smoked paprika until smooth.
⏱️ 3 min
- 6
Return the seared chicken thighs to the skillet, nestling them among the vegetables. Pour the creamy sauce evenly over the chicken and vegetables. Sprinkle the shredded mozzarella cheese over the entire dish.
⏱️ 3 min
- 7
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the potatoes are tender, and the cheese is bubbly and lightly golden. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Thigh and Potato Hash Bake
Ingredients
For the Chicken and Vegetables
- 4 bone-in, skin-on chicken thighs, patted dry
- 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 2 cups fresh broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper, divided, freshly ground
- 1 teaspoon smoked paprika, divided
For the Creamy Sauce and Topping
- 1/2 cup milk, any fat percentage
- 1/4 cup plain Greek yogurt
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 cup shredded mozzarella cheese
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Rub this seasoning mixture all over the chicken thighs.
⏱️ 5 min•🌡️ 400 - 2
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 3-4 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
⏱️ 15 min - 3
Add the diced onion and carrots to the same skillet, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until the onion begins to soften. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min - 4
Stir in the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften slightly. Add the broccoli florets and cook for another 3-4 minutes.
⏱️ 14 min - 5
While the vegetables are cooking, prepare the creamy sauce. In a medium bowl, whisk together the milk, Greek yogurt, Worcestershire sauce, garlic powder, onion powder, dried thyme, remaining 1/2 teaspoon of salt, remaining 1/4 teaspoon of black pepper, and remaining 1/2 teaspoon of smoked paprika until smooth.
⏱️ 3 min - 6
Return the seared chicken thighs to the skillet, nestling them among the vegetables. Pour the creamy sauce evenly over the chicken and vegetables. Sprinkle the shredded mozzarella cheese over the entire dish.
⏱️ 3 min - 7
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), the potatoes are tender, and the cheese is bubbly and lightly golden. Let rest for a few minutes before serving.
⏱️ 25 min•🌡️ 400