Crispy Chicken Thighs with Potatoes and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) |
2 teaspoons kosher salt |
1 teaspoon freshly ground pepper |
1/2 teaspoon paprika |
2 teaspoons vegetable oil |
2 pounds small fingerling potatoes, cut into 1/2-inch-thick pieces |
1 tablespoon chopped fresh rosemary |
1/4 teaspoon salt |
1/4 teaspoon chopped fresh rosemary |
Directions:
1. Preheat oven to 400°. Sprinkle chicken with 2 tsp. salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Place potatoes in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and 1/4 tsp. salt. Place chicken, skin sides up, in skillet, and sprinkle with 1/4 tsp. chopped fresh rosemary.
5. Bake at 400° for 25 to 30 minutes.
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