poultry essentials: crispy chicken & potatoes

Name: Poultry Essentials: Crispy Chicken & Potatoes
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE POTATOES; 1/2 pound(s) golden potatoes; 1 tablespoon(s) grapeseed oil; 1/2 teaspoon(s) salt, kosher variety, fine grind; 1/2 teaspoon(s) black pepper, freshly ground; ## THE SAUCE ENHANCER; 1 tablespoon(s) lemon juice, freshly squeezed; 1 clove(s) garlic, finely minced; ## THE CHICKEN; 2 medium chicken thighs, skin on, bone in; salt, kosher variety, to taste; black pepper, freshly ground, to taste; 1 tablespoon(s) grapeseed oil; 1/2 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried thyme; 4 clove(s) garlic, smashed; 1 cup(s) chicken stock, not broth; 1/2 cup(s) white wine, dry variety

(1 RATING)

29 Pinches 22 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 20, 2020

This is another one of my recipes produced from my all-nighter. It is a simple dish of chicken thighs and potatoes. Plus, a to-die-for sauce, It all comes together in a single ovenproof pan. And the good news is that you do not have to click through to another site. The recipe is right here on good old Just-a-Pinch. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 30 Min

method Bake

yield Several

Ingredients

PLAN/PURCHASE
THE POTATOES
1/2 pound golden potatoes
1 tablespoon grapeseed oil
1/2 teaspoon salt, kosher variety, fine grind
1/2 teaspoon black pepper, freshly ground
THE SAUCE ENHANCER
1 tablespoon lemon juice, freshly squeezed
1 clove garlic, finely minced
THE CHICKEN
2 medium chicken thighs, skin on, bone in
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 tablespoon grapeseed oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 cloves garlic, smashed
1 cup chicken stock, not broth
1/2 cup white wine, dry variety

How To Make poultry essentials: crispy chicken & potatoes

Step 1

PREP/PREPARE

Step 2

You will need an ovenproof skillet to make this recipe.
Step 3

Gather your ingredients (mise en place).
Step 4

THE POTATOES
Step 5

Cut the potatoes in half, toss with the oil, salt, and pepper, then reserve
Step 6

THE SAUCE ENHANCER
Step 7

Combine the garlic and lemon juice in a small bowl, and reserve.
Step 8

THE CHICKEN
Step 9

Place a rack in the bottom position and preheat the oven to 450f (230c).
Step 10

Add the oil to an ovenproof skillet over medium heat.
Step 11

Sprinkle the chicken with a bit of salt and pepper.
Step 12

Place the chicken, skin-side-down, and cook without moving until the skin crisps, and easily releases from the pan, 3 – 5 minutes.
Step 13

Flip the chicken.
Step 14

Add the potatoes, cut-side-down, and let them brown for a few minutes in the chicken fat.
Step 15

Sprinkle the chicken and potatoes with some dried oregano and thyme.
Step 16

Toss in the smashed garlic.
Step 17

Add the wine and chicken stock, but do not pour it over the chicken. We want to keep that skin nice and crispy. Bring up to a simmer.
Step 18

Add to the preheated oven and bake until the chicken is cooked through and the potatoes are tender and brown, 15 – 18 minutes.
Step 19

Remove the chicken and potatoes, and cover. We are going to make a quick pan sauce.
Step 20

Take the garlic from the pan, and then using the flat side of a kitchen knife, smash it into a pulp.
Step 21

Add the garlic back to the pan and turn the heat up to medium.
Step 22

Simmer the sauce until reduced by 20 – 30 percent, and begins to thicken, 3 – 4 minutes.
Step 23

Add the reserved lemon/garlic enhancer and simmer for an additional 2 – 3 minutes.
Step 24

PLATE/PRESENT
Step 25

Add a chicken thigh and potatoes to a plate, and spoon on some of that yummy pan sauce. Enjoy.
Step 26

Keep the faith, and keep cooking.
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