Crispy Chicken Thighs with Shallot & Oregano Pan Sauce Potatoes
Need a comforting meal that’s gluten free, dairy free and paleo friendly? Well, here it is!
Lots of sautéed shallots, fresh oregano and bone broth all create the perfect pan sauce. It reduces nicely in the oven and along with crispy chicken skin, moist and tender chicken meat – it’s sooo good. The potatoes are perfectly cooked – soaking up all the delicious pan juices.
And double the herbs. I love using dried and fresh herbs together. In this recipe, we have dried oregano that cooks so well in the bone broth as the chicken finishes cooking. Then adding in fresh oregano leaves when you serve- brings out more of the flavor of the herb along with providing a great fresh garnish to the dish.
If you know me at all, you know I love some good crispy chicken skin. It’s important to make sure not to drizzle any sauce on top – don’t damage that skin you worked so hard at. Plus the sauce is excellent at keeping the chicken moist + so flavorful.
As always, if you make this recipe – I’d love to hear from you. Hope you enjoy it!
Want some other chicken thigh recipes?
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Crispy Chicken Thighs with Shallot & Oregano Pan Sauce Potatoes
- Total Time: 25 minutes
- Diet: Gluten Free
Description
Perfect tender and crispy chicken with a rich yet light pan sauce with herbs and potatoes.
Ingredients
- 1 tablespoon coconut oil
- 6–8 bone-in skin-on chicken thighs
- 1/2 teaspoon each salt and pepper, plus more for seasoning
- 4–6 medium – large shallots, peeled and sliced
- 8 oz. baby or yukon gold potatoes, quartered
- 2 garlic cloves, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cups chicken bone broth
- 5–6 fresh oregano springs, remove the leaves
Instructions
- Preheat your oven to 400F.
- Heat a heavy duty large skillet with the oil in it, over high heat. Sprinkle the chicken thighs on both sides, with half the salt and pepper. When the pan is hot add the chicken thighs, skin side down. Let cook for 6 minutes or until the skin is browned – don’t turn or move much until the skin is crispy. Remove from the pan + place the chicken on a plate.
- Turn the heat to medium. Add in the shallots and sauté for 2 minutes or until softened and slightly browned. Mix in the potatoes, garlic, dried oregano, red pepper flakes and remaining salt and pepper. Toss to combine everything and cook for 1 minute.
- Pour in the bone broth and turn the heat off. Add the chicken thighs back into the pan, skin side facing up. Nestle them into the broth and potatoes, trying not to get the skin soaked in the liquid. Place in the center rack of your oven. Cook for 8-10 minutes or until the chicken is cooked through and the potatoes are tender.
- Remove from the oven and sprinkle in the fresh oregano leaves.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: oven
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