Ingredients

The following ingredients have 4 Servings
  • 2 lbs. chicken thighs, bone-in, skin on (about 4 large thighs)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 + 1/2 tablespoons butter (or olive oil)
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cups baby potatoes, halved (about 20 baby potatoes)
  • 2 medium carrots, sliced

Instruction

  • Preheat oven to 400 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.
  • In a medium bowl, add Italian seasoning, paprika, salt, and pepper mix well to combine. Generously rub 3/4 of the seasoning mixture all over the chicken thighs, on both sides.
  • Add in onions, garlic, potatoes, and carrots to the bowl with the remaining seasoning mixture. Toss to combine.
  • Melt the butter in a cast-iron skillet over medium high heat for 1-2 minutes until hot. Place the chicken thighs with the skin side down on the skillet, and sear for 2-3 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.
  • On the same skillet, add the vegetables and stir well to combine. Cook for 3-4 minutes until onions are soft and start to slightly brown. Remove from heat and place chicken thighs on top, skin side up.
  • Transfer the skillet into the preheated oven and bake for 30-40 minutes, until the internal temperature for the chicken thighs reaches 165F. Remove the skillet from the oven and let it rest for 10 minutes before serving.