Skillet-Roasted Chicken Thighs With Potato-Carrot Hash 2.000

Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Dinner in Minutes Mar 26, 2019

The flavors are simple and straightforward here. By giving the chicken a simultaneous turn in a separate skillet, you're sure to produce crisped skin and meat that is done by the time the vegetables are tender.

Reserve and freeze the thigh bones for making broth/stock later on.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • 12 ounces red-skinned small potatoes
  • 1 medium onion
  • 2 medium carrots
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Leaves from 4 stems fresh thyme
  • 1 1/2 pounds bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons sweet paprika
  • 1/2 lemon

Directions

Place a 9- or 10-inch cast-iron or ovenproof skillet in the oven; preheat to 450 degrees.

Cut the potatoes and onion into 1/2-inch dice. Scrub the carrots, then trim and cut them into 1/2-inch dice; you want all these pieces to be the same size. Drizzle with 2 tablespoons of the oil, then season generously with salt and pepper and toss to coat. Strip the leaves from the thyme stems, letting them fall on the pile of vegetables.

Remove the hot skillet from the oven; scrape the seasoned vegetables into it. Return to the oven; roast (top rack) for 15 minutes, using a spatula to shove them around after 7 minutes.

Meanwhile, use a small, sharp knife to detach and remove the thigh bones from each piece of chicken. Trim excess skin, if desired. Generously season the chicken all over with salt, pepper and the paprika.

Heat the remaining 1 tablespoon of oil until shimmering in a medium nonstick skillet over medium heat. Add the chicken skin sides down; cook for a total of 10 minutes, turning it over once the skin sides are nicely browned.

Remove the pan of vegetables from the oven; give them a stir. Use tongs to transfer the chicken thighs to the big skillet, placing them atop the vegetables. Return them to the oven and roast for about 10 minutes, until the chicken is cooked through. The hash vegetables should be tender.

Squeeze the lemon half’s juice evenly over the chicken and hash. If desired, drizzle a little of the chicken pan juices over the hash. Serve hot, right from the pan.

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Recipe Source

Adapted from “Dinner: The Playbook,” by Jenny Rosenstrach (Ballantine, 2014).

Tested by Bonnie S. Benwick.

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