Description
Perfect tender and crispy chicken with a rich yet light pan sauce with herbs and potatoes.
Ingredients
Scale
- 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