Chicken thighs are, in my opinion, the best part of the chicken. The husband and child definitely agree, and they never complain when I serve thighs. Megan had posted a photo on Instagram of her dinner one night, and it looked amazing. I asked for the recipe and made it the very next week.
Oh man, guys. This was definitely delicious. The way the chicken juices melt into the potatoes is just magical. It’s something I’ll be making again and again, especially since it uses so few ingredients!
Crispy Chicken Thighs with Potatoes
3-4 Pounds Chicken Thighs
2 Pounds Red Potatoes
1 tsp Paprika
2 Tbsp Olive Oil
1/2 Tbsp Dried Rosemary
2 Cloves Garlic, Minced
Salt and Pepper, To Taste
Start by heating the oil in a large skillet and preheating the oven to 400F. Season the chicken thighs with salt, pepper, and the paprika. Place the chicken in the skillet, skin side down, and cook for about 15-20 minutes.
While the chicken is cooking, go ahead and slice up your potatoes and arrange in a baking dish. I used a baking dish because I didn’t have an oven safe skillet big enough to hold everything, but you could easily just set the potatoes aside until the chicken is done.
Season the potatoes with a little more paprika, salt, and pepper, along with the rosemary and garlic.
When the chicken is browned, transfer it on top of the potatoes, skin side up.
Bake for 30-45 minutes, or until the chicken is fully cooked. I used large thighs, so they took about 40 minutes.
Serve hot and enjoy! I paired this with some steamed broccoli, and it made a very filling but healthy and lower calorie meal!