Skillet Chicken Thighs with Carrots and Potatoes

This recipe for skillet chicken thighs with carrots and potatoes is a delicious and hearty dish that is perfect for a weeknight dinner. The chicken thighs are cooked to perfection in a skillet, giving them a crispy skin and juicy interior. The carrots and potatoes are roasted alongside the chicken, absorbing all of the flavors and becoming tender and flavorful. This dish is easy to prepare and will quickly become a family favorite. Serve it with a side salad or some crusty bread for a complete meal.

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound baby potatoes, halved
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 1/2 cup chicken broth
• Fresh parsley, for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat.
4. Place the chicken thighs in the skillet, skin side down, and cook for about 5 minutes, until the skin is crispy and golden brown. Flip the chicken thighs and cook for an additional 3 minutes.
5. Remove the chicken thighs from the skillet and set them aside.
6. Add the carrots and potatoes to the skillet and cook for 5 minutes, stirring occasionally.
7. Add the minced garlic, dried thyme, dried rosemary, and paprika to the skillet. Stir to coat the vegetables with the spices.
8. Return the chicken thighs to the skillet, nestling them among the carrots and potatoes.
9. Pour the chicken broth over the chicken and vegetables.
10. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken thighs are cooked through and the vegetables are tender.
11. Garnish with fresh parsley before serving.

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