Ingredients
- 2 pounds chicken thighs, bone-in, skin on (about 4 large thighs)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- 1/2 tablespoon salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons butter (or olive oil)
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups baby potatoes, halved (about 20 baby potatoes)
- 2 medium carrots, sliced
Instructions
- Preheat oven to 400 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.
- In a medium bowl, add Italian seasoning, paprika, salt, and pepper mix well to combine. Generously rub 3/4 of the seasoning mixture all over the chicken thighs, on both sides.
- Add in onions, garlic, potatoes, and carrots to the bowl with the remaining seasoning mixture. Toss to combine.
- Melt the butter in a cast-iron skillet over medium high heat for 1-2 minutes until hot. Place the chicken thighs with the skin side down on the skillet, and sear for 2-3 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
- On the same skillet, add the vegetables and stir well to combine. Cook for 3-4 minutes until onions are soft and start to slightly brown. Remove from heat and place chicken thighs on top, skin side up.
- Transfer the skillet into the preheated oven and bake for 30-40 minutes, until the internal temperature for the chicken thighs reaches 165F. Remove the skillet from the oven and let it rest for 10 minutes before serving.
Notes
Equipment used: cast-iron skillet (or dutch oven) and meat thermometer.
How to store: Store cooked chicken thighs in an airtight container with the vegetables and any juices from the pan. Refrigerate for up to 4 days. To reheat, place in the microwave, air fryer, or oven at 300F for 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Chicken
- Method: Oven
- Cuisine: American