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SKILLET-ROASTED POTATOES & CHICKEN

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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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