My good friend, Claire, came over for dinner before heading to the Astros game with me and I decided to make this pan-roasted chicken for us. I love that it doesn’t require a lot of ingredients or prep (my kind of recipe) and it is so flavorful and delicious. This chicken is easy enough to cook while hosting and doesn’t make a huge mess. If you like this recipe, you can also check out my Garlic Dijon Salmon with very similar prep here.
Preheat oven to 450 degrees. Rinse and pat the chicken thighs dry (this is crucial in order to get the skin perfectly crispy). Season chicken with salt and pepper and heat oil in a cast iron skillet or heavy non-stick skillet over high heat. Slowly place chicken in skillet skin side down (placing them slowly will help create a sear and will help prevent them from sticking to the skillet) and sear for 2 minutes. Reduce heat to medium and continue to cook for another 10 minutes until skin has a nice golden sear. Then, flip the chicken using tongs and smear dijon, chopped garlic, chopped thyme, chopped rosemary, and chopped parsley on the chicken (seared skin side). Transfer to oven and let cook for another 12 minutes or until temp reaches 165 degrees.
If you’d like to add potatoes: Add baby potatoes to boiling water for 3-4 minutes. Drain water and cut the potatoes in half. Coat halved potatoes in olive oil, salt, and pepper and place in the skillet with chicken before transferring to the oven. Top potatoes with thyme and rosemary. The potatoes will take a bit longer than the chicken to cook so you’ll remove the chicken thighs and place on a plate. Let the potatoes cook for an additional 10 minutes at 450 degrees.
I wanted to add in some veggies, so I sliced an onion and a red bell pepper and coated with olive oil, salt, and pepper before arranging on a separate small baking pan. Add to oven while the chicken and potatoes are cooking and roast for 10-15 minutes at 450.
Remove from oven and enjoy!