Ingredients

The following ingredients have 6 Servings
  • 6 chicken thighs (, bone-in, skin-on )
  • salt and pepper
  • 2 tablespoons olive oil
  • 3 yellow potatoes (, medium, diced into 1 inch chunks)
  • 1/4 teaspoon salt
  • 1/2 bunch cilantro (, fresh, chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 cup chicken broth
  • 2 tablespoons lime juice
  • 4 garlic cloves (, minced)
  • cilantro (, fresh, chopped, for garnish)

Instruction

  • Pre-heat the oven to 400 F.
  • Generously season both sides of chicken thighs with salt and pepper.
  • Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the the chicken thighs, skin side down, and cook the chicken, on medium-high heat, for about 5 minutes, until the skin is crisp. Flip the chicken thighs over to the other side, turn off the heat and let the chicken brown on the other side, off heat, uncovered.
  • In the mean time, dice the potatoes into 1 inch chunks. Place in a medium bowl. Add 1/4 teaspoon salt, half of the chopped cilantro, 2 tablespoons olive oil, and 1 tablespoon lime juice to the bowl with potatoes and mix everything well.
  • In a small bowl, combine chicken broth, 2 tablespoons lime juice, the remaining half of the chopped cilantro, minced garlic and mix.
  • Add this liquid mixture to the bottom of the 9 x 13 baking pan. Add chicken thighs on top, skin side up. Place the potatoes around the chicken.
  • Bake the chicken in the oven, uncovered, at 400 F for about 40 minutes or until the potatoes and the chicken thighs are cooked through.
  • Remove from the oven. Using a large spoon, mix everything in the baking pan together, spooning the sauce from the bottom on top of the chicken thighs and potatoes.
  • Before serving, top with a small amount of chopped fresh cilantro.