Recipe: Herb Roasted Chicken Thighs

Updated: Feb 17


Tender, herby, delicious chicken thighs cook up in one skillet with potatoes and carrots for an ultra-simple meal! Skip the fuss with this recipe and get straight down to the good part...


I was given Camella's Kitchen Island Herb Blend to try for free.

Herb Roasted Chicken Thighs

Serves 2

You'll need a 10-12 inch cast iron skillet for this recipe


Ingredients:

2 bone-in, skin-on chicken thighs

3 tablespoons Camella's Kitchen Island Herb Blend

2 medium carrots

2 handfuls baby potatoes or about 1.5 cups large potatoes

Salt & pepper to taste

1 tablespoon avocado oil



Instructions:


1. Coat two bone-in, skin-on chicken thighs with Island Herb Blend seasoning and place in a small bowl. Cover with plastic wrap and place in the refrigerator to marinate for at least one hour and up to eight hours.


2. Prep your vegetables: Peel and cut 2 medium carrots into half-inch rounds. Wash 2 handfuls of baby potatoes or if you're using large potatoes wash and cut into 1-inch cubes ( you should have about 1.5 cups).


3. When you’re ready to cook, place carrots and potatoes in the cast iron skillet.


4. Season with salt and pepper and toss with 1 tbsp avocado oil.


5. Place in the oven and turn on the oven to preheat to 450 F. This will allow the vegetables to get a bit of extra cooking time since the chicken cooks more quickly.


6. When the oven is fully preheated, carefully remove the pan and place it on the stove top. Turn the burner underneath the cast iron pan on high.

7. Push the vegetables in the pan to the side to make space for the chicken thighs. Place the thighs in the pan skin side down so the skin can get crispy. Allow the skin to sear for about 3 - 5 minutes until the skin is golden brown.


8. After searing, flip the chicken thighs back over so they are skin side up and return pan to the oven to the middle rack, turning off the stove top burner.


9. Cook for 15-18 minutes or until juices run clear when pierced with a knife. Pro Tip: If after 14 minutes of cooking your chicken skin isn't as brown and crispy as you'd like, move the pan carefully up to the top rack for the last few minutes of cooking.

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