🍗 Baked Chicken Thighs with Potatoes and Herbs

Ingredients

• 6 bone-in, skin-on chicken thighs

• 4 medium potatoes, peeled and cubed

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1/2 cup heavy cream (optional for creamy sauce)

• 2 tbsp olive oil or butter

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme (or a few sprigs fresh thyme)

• 1 tsp rosemary (optional)

• 1 tbsp chopped parsley for garnish

Instructions

1. Preheat oven: to 400°F (200°C).

2. Prepare chicken:
   Pat the chicken thighs dry. Season both sides with salt, pepper, and paprika.

3. Sear chicken:
   Heat olive oil in a large oven-safe skillet over medium-high heat.
   Place the chicken thighs skin-side down and sear until golden brown (about 5 minutes per side).
   Remove and set aside.

4. Prepare the base:
   In the same pan, add the onions and garlic. Sauté until fragrant.
   Add the potatoes, thyme, and a pinch of salt. Cook for 5 minutes, stirring occasionally.

5. Add liquids:
   Pour in the chicken broth (and cream if using). Stir and let it simmer for a minute.

6. Combine and bake:
   Place the seared chicken thighs on top of the potatoes.
   Spoon some sauce over the top.
   Transfer the skillet (or use a baking dish) to the preheated oven.

7. Bake:
   Bake uncovered for 35–45 minutes, until the chicken is fully cooked (internal temperature 165°F / 74°C) and potatoes are tender.

8. Serve:
   Garnish with chopped parsley or fresh herbs. Serve hot!