epicurious4.1
Chicken and Potato Skillet Dinner
Fingerling potatoes have a buttery flavor and texture, which pairs well with chicken in this one-pan dinner. Roast all the elements in a single skillet.
👥 4 Servings👤 Maren Ellingboe King📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Whisk the olive oil, garlic, paprika, 2 teaspoons salt, and pepper together in a large bowl. Add the chicken, potatoes, and shallots to the bowl and stir well to coat. Let sit at room temperature for ⏱️ 30 minutes, or refrigerate for up to ⏱️ 6 hours.
2
Preheat oven to 350°F.
3
Place the chicken skin side down in a cold ovenproof skillet. Turn the heat to medium-high. Cook until very browned and the thighs don’t stick to the pan, 5 to ⏱️ 7 minutes. Move the chicken pieces around a little and cook 2 to ⏱️ 3 minutes more, until evenly browned.
4
Remove the chicken to a plate. Add the potatoes and shallots to the skillet and stir in the pan drippings. (Careful, they might splatter!) Return the chicken to the pan, nestling it over the potatoes.
5
Bake the chicken and potatoes for 35 to ⏱️ 45 minutes, until the chicken and potatoes are well browned and tender and an instant-read thermometer reads 165°F when inserted into the thickest part of the chicken thighs. Stir the potatoes halfway through the cooking time.
6
While the chicken bakes, mix the yogurt, dill, lemon zest and juice, and ½ teaspoon salt in a small bowl.
7
Sprinkle the dill over the chicken and serve with the yogurt sauce.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...