Skillet Chicken with Crispy Potatoes and Garlic Thyme Butter
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 poundpotatoes (waxy or red)
- 4garlic
- 3 sprigsfresh thyme
- 3 tablespoonolive oil
- 2 tablespoonbutter
- ½ cupchicken broth
- ·kosher salt
- ·black pepper
Prep
- 01
Cut potatoes into 1-inch pieces (no need to peel).
- 02
Smash 4 garlic cloves with the flat of your knife.
Method
- 01
Pat chicken thighs dry and season generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat. Once shimmering, add chicken skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the pan. Add potatoes in a single layer and cook, stirring occasionally, for 4-5 minutes until lightly browned. Season with salt and pepper.
- 04
Return chicken to the pan skin-side up, nestling it among the potatoes. Scatter garlic cloves and thyme sprigs around the pan.
- 05
Pour chicken broth into the pan (avoid pouring directly over the chicken skin). Add 1 tablespoon butter in pieces.
- 06
Reduce heat to medium, cover with a lid or foil, and simmer for 15-18 minutes until the potatoes are tender and chicken reaches 165°F at the thickest part of the thigh.
- 07
Uncover, dot with remaining 1 tablespoon butter, and cook uncovered for 2 minutes more. Taste and adjust seasoning. Serve directly from the skillet.
Cast iron is ideal but any large, heavy skillet works. Waxy potatoes hold their shape better than russets. To make ahead: prep the potatoes and garlic in the morning and store in the fridge.