Slow-Cooked Chicken Thighs with Rosemary and Potatoes

Name: Slow-Cooked Chicken Thighs with Rosemary and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb (450 g) bone-in, skin-on chicken thighs Chicken thighs; 1 lb (450 g) baby potatoes, halved Potatoes; 2 tbsp Olive oil; 1 tbsp fresh rosemary, chopped Rosemary; 2 cloves, minced Garlic; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup (120 ml) Chicken broth

Tender chicken thighs and golden potatoes slow-cooked with rosemary for a comforting, one-pan meal that requires minimal effort.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 50 minutes.

Serves 2.

Ingredients

1 lb (450 g) bone-in, skin-on chicken thighs Chicken thighs
1 lb (450 g) baby potatoes, halved Potatoes
2 tbsp Olive oil
1 tbsp fresh rosemary, chopped Rosemary
2 cloves, minced Garlic
1/2 tsp Salt
1/4 tsp Black pepper
1/2 cup (120 ml) Chicken broth

Instructions

Step 1: Preheat oven to 375°F (190°C). Pat 1 lb chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add 1 lb halved baby potatoes and cook for 5 minutes, stirring occasionally, until lightly browned. Add 2 minced garlic cloves and 1 tbsp chopped rosemary, cooking for 1 minute until fragrant.
Step 3: Place chicken thighs skin-side up on top of potatoes. Pour 1/2 cup chicken broth around the chicken. Cover skillet tightly with foil or a lid.
Step 4: Bake for 45-50 minutes, until chicken reaches 165°F internally and potatoes are tender. Remove lid for the last 10 minutes to crisp the skin.