One Skillet Chicken + Potatoes

Ingredients

• 8 pieces bone-in Chicken Thighs
• 2 TBS. Dijon Mustard
• 3 TBS Butter, melted
• 2-3 Cloves of Garlic, minced
• 2 TBS. Avocado Oil
• Zest of 1 large Lemon
• Juice of 1 large Lemon
• 2 tsp. Salt
• 1 tsp. Black Pepper
• 2 tsp. Thyme
• 1 tsp. Rosemary
• Paprika
• 6-8 skin on Yukon Gold Potatoes, sliced
• 2 Cloves of Garlic, minced
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tsp. Thyme
• 1 tsp. Rosemary
• 1 tsp. Paprika
• Fresh chopped parsley (for garnish)

Method

1. 1

   Place clean chicken thighs in an oven safe skillet. Pat dry with a paper towel. Set aside.

2. 2

   In a mixing bowl combine melted butter, Dijon mustard, garlic, avocado oil, lemon zest, lemon juice, salt, black pepper, thyme, and rosemary. Mix.

3. 3

   Pour the mixture on top of the chicken thighs. Use a brush to coat the chicken.

4. 4

   Sprinkle paprika on top for color.

5. 5

   Bake halfway in the oven on 350 degrees for 30 mins.

6. 6

   While the chicken is in the oven, prep the potatoes by washing, slicing, and patting them dry.

7. 7

   Remove the chicken from the skillet. Place on a separate plate.

8. 8

   Place the sliced potatoes in the skillet. Season with salt, black pepper, thyme, rosemary, and paprika. Add the garlic. Toss to evenly distribute. Spread the potatoes out as much as you can in the skillet.

9. 9

   Place the chicken back in the pan on top of the potatoes.

10. 10

    Bake in the oven again for another 30-40 mins on 400 degrees. Broil for 1-2 mins to crisp the skin.

11. 11

    Remove from the oven, garnish with fresh chopped parsley, and serve.