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chicken and potatoes recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy one-pan chicken and potatoes recipe features bone-in chicken thighs and Yukon Gold potatoes in a smoky roasted red pepper cream sauce, creating a satisfying family-friendly meal with minimal cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs, (1.3–1.5 lbs)
- 6 medium Yukon Gold potatoes, cut into 3 cm chunks (1.5 lbs)
- 4 tablespoons olive oil, divided
- 1.25 teaspoons sea salt, divided
- 0.5 teaspoon black pepper, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 12 ounces jarred roasted red peppers, drained
- 0.5 cup vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 0.5 cup fresh flat-leaf parsley, chopped
Instructions
- Prep Ingredients and Preheat Oven: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. In a large bowl, toss the potato chunks with 2 tablespoons of olive oil, 0.5 teaspoon sea salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder until evenly coated.
- Season and Sear Chicken: Season the chicken thighs all over with the remaining 0.75 teaspoon sea salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, and 0.5 teaspoon onion powder. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes until the skin is deeply golden brown and crispy, then flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside.
- Assemble Skillet for Roasting: Add the seasoned potatoes to the same skillet, spreading them in a single layer if possible. Return the seared chicken thighs to the skillet, placing them among the potatoes, skin-side up.
- Prepare Smoky Red Pepper Cream Sauce: In a blender, combine the drained roasted red peppers, vegetable broth, heavy cream, and smoked paprika. Blend until the mixture is completely smooth and creamy. Pour the sauce evenly over the chicken and potatoes in the skillet.
- Roast Until Finished: Transfer the skillet to the preheated oven and roast for 40-50 minutes, or until the chicken internal temperature reaches 165°F (74°C) and the potatoes are fork-tender. If the potatoes are not tender after 40 minutes, cover the skillet with foil and continue roasting for another 10 minutes.
- Rest, Garnish, and Serve: Remove the skillet from the oven and let rest for 5-10 minutes before serving. Garnish generously with fresh chopped parsley.
Notes
Pat chicken completely dry before searing for crispy skin. Yukon Gold potatoes are recommended as they hold their shape better during roasting. Use smoked paprika; sweet or hot paprika will not achieve the intended flavor profile. Allow the dish to rest for 5-10 minutes after roasting to let the sauce set slightly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes and sauce
- Calories: 680 calories
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg