Hello, friends! Last Monday of the school year for us, so we are all ready for this week to end…then on to SUMMER BREAK! I guess you guys can tell I’m just a little bit excited about that one. So last night I made this delicious one pan dish (plus a couple of sides). Crispy chicken and perfectly cooked buttery potatoes? Yes, please! It was a big hit and I have just enough left for a leftover meal this week!
Crispy Chicken Thighs and Pan Roasted Potatoes
4-6 chicken thighs or breasts (bone in and skin on)
1 small bag, about 20 small whole yellow potatoes
1/2 stick of butter =)
liberal amounts of salt and pepper to your taste
Preheat oven to 350. Melt a tablespoon of butter in a cast iron pan. Season each side of the chicken with salt and pepper.
Place the chicken skin side down and cook until it is crispy, about 10 minutes depending on the size of your chicken. Flip to other side and cook for 5 minutes. Remove chicken and add the rest of the butter to the pan. Then add the potatoes.
Situate the chicken on top of the potatoes. The potatoes should be like a bed for your chicken. Place in the oven and cook for about 45-60 minutes or until potatoes are tender and chicken thighs are cooked to 165.
Serve with another veggie and in possibly macaroni and cheese. This is a Sunday dinner, so why not!