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A delicious plate of Garlic Chicken Thighs And Potatoes, showcasing crispy chicken and golden roasted potatoes.

ULTIMATE GARLIC CHICKEN THIGHS AND POTATOES

This recipe delivers succulent and flavorful garlic chicken thighs and potatoes by focusing on the Maillard reaction, heat transfer, and moisture control. Searing the chicken and sautéing the potatoes separately ensures even cooking and browning, while a garlic-infused pan sauce adds depth of flavor. The final oven bake and resting period guarantee tender chicken and perfectly caramelized potatoes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup chicken broth
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • cutting board
  • Chef's knife
  • Garlic press or mincer
  • Measuring spoons
  • Measuring cups
  • paper towels
  • spatula
  • Oven

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, oregano, and smoked paprika.
  3. In the oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until they start to brown on all sides, about 8-10 minutes. Season with salt and pepper. Remove the potatoes from the skillet and set aside.
  4. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter is melted and the pan is hot, add the chicken thighs in a single layer, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, until nicely browned.
  5. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant. Be careful not to burn the garlic. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  6. Return the potatoes to the skillet, arranging them around the chicken thighs.
  7. Transfer the skillet to the preheated oven.
  8. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
  9. Remove the skillet from the oven and let it rest for 5 minutes before serving.
  10. Garnish with fresh parsley and serve hot.

Notes

For extra flavor, marinate the chicken thighs for at least 30 minutes before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.