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Prep time
7 minutes
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Cook time
35 minutes
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Serves
4
Ingredients
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18 ounces
skin-on bone-in chicken thighs
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20 ounces
baby potato, halved
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2 ounces
lemon, thinly sliced
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2
garlic cloves
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2 ounces
shallot, quartered
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2 tablespoons
parsley, chopped
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3/4 cup
unsalted chicken broth
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1 tablespoon
olive oil
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2 tablespoons
lemon juice
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1 tablespoon
unsalted butter
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1/2 teaspoon
paprika
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1/2 teaspoon
garlic powder
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1/2 teaspoon
ground black pepper
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3/4 teaspoon
salt
Directions
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Microwave the Potatoes: In a microwave-safe bowl, put 20 oz baby potato, cover with a cling wrap, and microwave for 12 minutes.
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Slice the Chicken: Make a few shallow incisions across the length of 18 oz boneless chicken thighs.
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Season the Chicken: Dry-rub 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, and 1/4 tsp salt all over the chicken thighs.
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Pan-sear the Chicken: In a skillet over small heat, sear the chicken for 10 minutes with 1 tbsp olive oil. Start with the skin side down first.
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Pan-sear the Potatoes: Remove the chicken when done then put the potatoes in with the skin side up and pan-sear them for 7 minutes.
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Add the Remaining Ingredients: Add 2 minced garlic cloves, 2 oz shallot, 3/4 cup unsalted chicken broth, 2 tbsp lemon juice, 1/2 tsp salt, and 1 tbsp unsalted butter to the skillet.
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Put the Chicken Back In: Put the chicken back into the skillet, close the lid, then let everything simmer on small heat for 15 minutes.
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Add the Lemon & Parsley: Add 2 oz lemon to the pan then garnish with 2 tbsp parsley.
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Serve: Transfer the food onto serving plates and serve hot.
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