This Irish Chicken recipe brings together tender chicken, crispy bacon, and hearty potatoes in a flavorful dish that is perfect for St. Patrick's Day or any day of the year. The combination of the rich flavors of bacon and potatoes with succulent chicken is a winner. With a simple and straightforward preparation, this recipe is sure to be a hit with your family and friends.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 slices of bacon, diced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of butter
- 1 pound of baby potatoes, halved
- 1 cup of chicken broth
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
- In the same skillet with the bacon fat, add the butter and melt it over medium heat. Add the diced onion and minced garlic, and cook until they are softened and lightly browned.
- Push the onion and garlic to one side of the skillet and add the chicken thighs to the other side. Season the chicken thighs with salt, pepper, and dried thyme. Cook the chicken thighs until they are golden brown on both sides.
- Add the halved baby potatoes to the skillet, arranging them around the chicken thighs. Pour the chicken broth over the chicken and potatoes.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes or until the chicken is cooked through and the potatoes are fork-tender.
- Remove the skillet from the oven and garnish with the crispy bacon and chopped fresh parsley.
- Serve the Irish chicken hot with a side of steamed vegetables or a salad. Enjoy!
