Old Bay Chicken Thighs and Garlic Thyme Skillet Potatoes

Alright, listen up! We're making a crowd-pleasing, flavorful dinner tonight: Old Bay Chicken Thighs and Garlic Thyme Skillet Potatoes. This is rustic, hearty, and comes together in one skillet for easy cleanup. Let's get cooking!

Recipe: Old Bay Chicken Thighs & Garlic Thyme Skillet Potatoes

Serving Size: 4-6 people

Prep Time: 20 minutes

Cook Time: 45-50 minutes (estimated, check for doneness!)

Ingredients:

• For the Chicken:

  • 6-8 Bone-in, skin-on chicken thighs (about 2-2.5 lbs)
  • 2 tablespoons Old Bay Seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)

• For the Potatoes:

  • 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 1/4 cup chicken broth (or water)
  • Fresh parsley, chopped (for garnish)

Equipment:

• Large oven-safe skillet (cast iron is ideal, but stainless steel works too)
• Large bowl
• Cutting board
• Chef's knife
• Measuring spoons and cups

Instructions:

1. Prepare the Chicken:

• Preheat oven to 400°F (200°C).
• In a large bowl, combine the chicken thighs with 1 tablespoon of olive oil, Old Bay seasoning, garlic powder, black pepper, and cayenne pepper (if using). Toss well to ensure the chicken is evenly coated.

2. Start the Potatoes:

• In the same large skillet (that you confirmed is oven-safe!), heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat.
• Add the chopped potatoes and onion to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Cook, stirring occasionally, for about 8-10 minutes, until the potatoes start to brown slightly. Don't overcrowd the pan, you want them to brown, not steam.

3. Add Garlic & Thyme:

• Reduce the heat to medium. Add the minced garlic and thyme sprigs to the skillet. Cook for another 1-2 minutes, until the garlic is fragrant. Stir well to coat the potatoes.
• Pour in the chicken broth (or water) and scrape the bottom of the skillet to loosen any browned bits (fond). This adds great flavor!

4. Add the Chicken:

• Arrange the potatoes in a single layer in the skillet. Place the seasoned chicken thighs on top of the potatoes, skin-side up. Ensure the chicken thighs are not overcrowded.

5. Bake:

• Carefully transfer the skillet to the preheated oven.
• Bake for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the thigh to check for doneness. The potatoes should be tender and easily pierced with a fork.
• If the chicken skin isn't as crispy as you'd like, you can broil it for the last 2-3 minutes, watching very closely to prevent burning.

6. Rest & Serve:

• Remove the skillet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
• Remove the thyme sprigs.
• Garnish with fresh chopped parsley.
• Serve directly from the skillet or transfer to a serving platter.

Chef's Tips & Variations:

• Crispy Chicken Skin: Make sure the chicken skin is dry before seasoning it. You can pat it dry with paper towels. Don't overcrowd the pan – space is key for browning.
• Potato Variety: Russet potatoes will work, but Yukon Golds are my preference for their creamy texture.
• Spice Level: Adjust the amount of cayenne pepper to your liking. A pinch adds a subtle warmth, while more will bring the heat.
• Vegetable Additions: Feel free to add other vegetables to the skillet, such as bell peppers, broccoli florets, or green beans, during the last 15-20 minutes of baking.
• Lemon Zest: A sprinkle of lemon zest over the finished dish will brighten the flavors.
• Wine Pairing: A crisp Sauvignon Blanc or a dry rosé would pair well with this dish.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Enjoy! This Old Bay Chicken Thighs and Garlic Thyme Skillet Potatoes is a fantastic weeknight meal that's both delicious and satisfying. Now, go get cooking!