Description

Juicy, golden-crisp chicken thighs seared to perfection and simmered with tender potatoes and sweet bell peppers in a flavorful herb and garlic sauce. This rustic, one-pan dish is comforting, hearty, and bursting with Mediterranean flair.

Ingredients

Units Scale

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and black pepper to taste
1/2 onion, finely chopped
2 garlic cloves, minced
2 bell peppers (yellow or red), chopped
2 medium potatoes, sliced into wedges
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped

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Instructions

Pat chicken thighs dry and season with smoked paprika, thyme, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 6–8 minutes until golden and crispy. Flip and cook for another 4–5 minutes. Remove and set aside.
In the same pan, add chopped onion and garlic, sautéing for 1–2 minutes until fragrant.
Add bell peppers and potatoes, cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and bring to a simmer. Nestle the chicken thighs back into the pan.
Cover and cook on medium-low heat for 20–25 minutes until the potatoes are tender and the chicken is cooked through.
Garnish with fresh parsley before serving.

Notes

Use a cast iron or heavy-bottomed skillet for the best sear.
Red or yellow potatoes can be used for a creamier texture.
For extra heat, add a pinch of red pepper flakes when sautéing the garlic.

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 390
Sugar: 3g
Sodium: 320mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 28g
Cholesterol: 115mg