Skillet Chicken Thighs with Parmesan Roasted Potatoes

These two dishes came together the other night for dinner.  We had the chicken in the freezer and hubby said he wanted to do something with the little potatoes we had.  So I came up with the chicken recipe and he found the potato recipe.  Teamwork makes the dinner a dream.  

This was really tasty, for both dishes, and I will definitely make these again. 

Skillet Chicken Thighs

6 chicken thighs, (about 1 ½ pounds) Bone In, Skin On

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

Kosher salt and black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

1 small shallot, minced

3 cloves garlic, minced

1/2 cup chicken broth

1 tablespoon fresh lemon juice

2 sprigs fresh thyme

1/4 teaspoon crushed red pepper flakes

1/3 cup heavy cream

Freshly chopped parsley, for garnish

Use a paper towel to pat the chicken thighs dry.

In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.

Heat a large cast iron to medium heat and add the olive oil.

Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temp is 165 degrees. The time will vary depending on the size and thickness of your thighs. Transfer chicken to a plate.

Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.

Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.

Parmesan Roasted Potatoes

1 lb. mini golden potatoes, chopped in half and scored

Mix together to form a paste:

1/4 cup melted butter

1/2 tsp garlic

1/2 tsp Italian Seasoning

1/3 cup parmesan for paste

1/4 cup parmesan for topping

In an 8 x 8 inch pan spread the paste.  Place potatoes cut side down, snuggly in pan. Cover with remaining parmesan and bake for 35 minutes.