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One Pan Chicken and Potatoes

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 8-10 bone-in chicken thighs Leave the skin on if you prefer
  • 2 tbsp olive oil any neutral oil works
  • 1.5 lbs potatoes
  • 2 tbsp minced garlic
  • 3 tbsp butter
  • 2 tbsp flour
  • 2.5 cups chicken stock
  • 1 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 1/2 tbsp Worcestershire sauce
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 1.5 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp Herbs de Provence You can substitute with Italian Seasoning
  • 1/4 cup chopped fresh parsley to garnish *optional

Instructions
 

  • Season chicken thighs generously on both sides with salt, pepper, garlic powder, and oregano
  • Heat a large pot or pan under medium heat and add oil
  • Sear the chicken thighs on both sides until golden (about 4 minutes on each side) then remove from the pan and set aside
  • Add butter to the same pan and cook potatoes until a golden crust forms on all sides.  Remove the potatoes from the pan and set aside with the chicken.
  • Add minced garlic and saute for about a minute until golden. Add flour and use a whisk to cook the flour for just a minute together with the butter and chicken drippings to create a paste
  • Slowly pour in your chicken stock while continuing to whisk. Once the sauce has slightly thickened, add apple cider vinegar, dijon mustard, Worcestershire sauce, and Herbs de Provence. Season with salt and pepper to taste.
  • Add chicken and potatoes back into the pan and reduce heat to low.  Cover the pan with a lid and allow to simmer for 25 minutes. Uncover halfway through at the 10 minute mark to baste the chicken with the sauce then cover again and allow to simmer for the remaining 15 minutes. The chicken is fully cooked when the internal temperature of the chicken reaches 170-175 degrees Fahrenheit.
  • Garnish with chopped parsley before serving (*optional)
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