Description
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Ingredients
- 1 pound bone-in chicken thighs
- 1 ½ teaspoons paprika
- 1 ½ teaspoons salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- 2 tablespoons vegetable oil
- ¾ pound baby carrots
- ½ pound baby potatoes, halved
- ½ onion, sliced
- 1 cup chicken broth, divided
- 1 tablespoon cornstarch
Instructions
- Season chicken thighs with paprika
- salt
- and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook
- without moving
- until golden brown
- 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes
- cut side down
- and cook over medium-high heat until golden brown
- 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent
- 8 to 10 minutes. Stir in 3/4 cup chicken broth
- scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables
- cover
- and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear
- 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 4