SKILLET-ROASTED POTATOES & CHICKEN
By á-1494
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Ingredients
- 1 yellow onion, thinly sliced
- 1/23 cup water
- 5 medium Yukon Gold potatoes, sliced into 1/4" thick rounds
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves (about 2 sprigs)
- 1-1/2 teaspoon kosher salt, divided
- 1 tablespoon ground coriander
- 4 small bone-in, skin-on chicken thighs
- 4 chicken drumsticks
Details
Preparation
Step 1
Heat the oven (with oven rack in he low position) to 425F.
Scatter onions over the bottom of a large, ovenproof skillet. Add water. Lay the potatoes over the onions. Drizzle with the olive oil. Sprinkle rosemary leaves over the potatoes, along with 1 teaspoon salt and 1/4 teaspoon pepper.
Combine the coriander with the remaining salt and pepper. Rub spices into both sides of chicken pieces. Lay chicken , skin side up, over the potatoes. Roast until chicken is cooked through and potatoes are tender, about 1 hour.
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