Pan-Seared Chicken Thighs with Roasted Quarters and Herb Jus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs pan-seared and served alongside roasted quartered potatoes, finished with a vibrant herb jus for a comforting meal. This Mediterranean recipe, ready in about 60 minutes, pairs bone-in chicken thighs, small red potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 large quartered red potatoes with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 30 minutes until golden and tender.
  2. Step 2: While potatoes roast, pat dry 4 bone-in chicken thighs and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add chicken thighs skin-side down to hot skillet, searing for 6-7 minutes until skin is crispy and deep golden, then flip and cook 4 minutes more. Remove chicken and set aside.
  4. Step 4: Reduce heat to medium, add 4 smashed garlic cloves, 2 sprigs rosemary, and 2 sprigs thyme to the skillet, cooking until fragrant for 1 minute.
  5. Step 5: Pour in 1 cup chicken broth, scraping browned bits off the pan, and simmer for 4 minutes until the sauce reduces slightly.
  6. Step 6: Return chicken to skillet, spooning some sauce over each piece, and transfer skillet to oven to roast together with potatoes for 10 minutes until chicken reaches 165°F internally.
  7. Step 7: Remove skillet from oven, transfer chicken and potatoes to plates. Stir 2 tbsp cold unsalted butter into pan sauce until glossy, then drizzle over the dish before serving.

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