Name: Crispy Chicken Thighs with Baby Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 Tbsp. extra virgin olive oil; 1/2 cup flour (use wheat/gluten-free, if needed); 3 1/2 - 4 lbs. boneless chicken thighs (use skinless chicken for a lower fat and calorie meal); 1/2 tsp. paprika (or to taste); 1/4 - 1/2 tsp. garlic powder; 1 1/2 lbs. baby potatoes (halved); 3 carrots (sliced); 1 yellow onion (halved top to bottom and sliced); 1/2 tsp. kosher salt, sea salt, or other coarse salt; 1/2 tsp. fresh or dried rosemary

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Crispy Chicken Thighs with Baby Potatoes

Jessica Braider

Pan-browning chicken before baking it gives the skin great texture and color. This is a homey all-in-one dish!

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Main Dish

Cuisine American

Servings servings

Calories 578 kcal

Ingredients

2 Tbsp. extra virgin olive oil
1/2 cup flour use wheat/gluten-free, if needed
3 1/2 - 4 lbs. boneless chicken thighs use skinless chicken for a lower fat and calorie meal
1/2 tsp. paprika or to taste
1/4 - 1/2 tsp. garlic powder
1 1/2 lbs. baby potatoes halved
3 carrots sliced
1 yellow onion halved top to bottom and sliced
1/2 tsp. kosher salt, sea salt, or other coarse salt
1/2 tsp. fresh or dried rosemary

Instructions

Preheat the oven to 425 degrees. In a large heavy skillet, heat the oil over medium-high heat.
Meanwhile, put the flour into a shallow bowl and dredge each chicken thigh in the flour.
Add the thighs to the heated oil, skin side down (you will probably have to do this in 2 batches). Brown the chicken for about 3 minutes per side, and transfer it to a large baking dish.
Season the chicken with the paprika and garlic powder, then spread the potatoes, carrots, and onions around the chicken, pour ¼ cup of water over the vegetables, and season the chicken and vegetables with the salt and rosemary.
Bake the chicken for 45 minutes, stirring and basting the chicken and vegetables after about 30 minutes. Serve immediately.

Slow Cooker Directions:

The slow cooker version does not result in a crispy skin, but is still mighty tasty.) Brown the chicken in the skillet as directed. Add the chicken to the slow cooker along with all the other ingredients, including ¼ cup of water. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Use a slotted spoon to serve. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Halve the potatoes and store them submerged in water for up to 24 hours to prevent browning, slice the carrots, halve and slice the onion.

Scramble Flavor Booster: Double the paprika and sprinkle some extra paprika and garlic powder on the potatoes.

Tip: If you need even more motivation to eat your fruits and veggies, according to a 2012 study, happiness and good mental health are highest among individuals who consume 7 servings of fruit and vegetables daily.

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 578kcalCarbohydrates: 25gProtein: 35gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 194mgSodium: 294mgPotassium: 878mgFiber: 3gSugar: 2gVitamin A: 4140IUVitamin C: 19mgCalcium: 43mgIron: 3mg

Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Winter

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