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Chicken and Potato Skillet Dinner
Serves 4
Steps
- Whisk the olive oil, garlic, paprika, 2 teaspoons salt, and pepper together in a large bowl. Add the chicken, potatoes, and shallots to the bowl and stir well to coat. Let sit at room temperature for 30 minutes, or refrigerate for up to 6 hours.
- Preheat oven to 350°F.
- Place the chicken skin side down in a cold ovenproof skillet. Turn the heat to medium-high. Cook until very browned and the thighs don’t stick to the pan, 5 to 7 minutes. Move the chicken pieces around a little and cook 2 to 3 minutes more, until evenly browned.
- Remove the chicken to a plate. Add the potatoes and shallots to the skillet and stir in the pan drippings. (Careful, they might splatter!) Return the chicken to the pan, nestling it over the potatoes.
- Bake the chicken and potatoes for 35 to 45 minutes, until the chicken and potatoes are well browned and tender and an instant-read thermometer reads 165°F when inserted into the thickest part of the chicken thighs. Stir the potatoes halfway through the cooking time.
- While the chicken bakes, mix the yogurt, dill, lemon zest and juice, and ½ teaspoon salt in a small bowl.
- Sprinkle the dill over the chicken and serve with the yogurt sauce.
Originally published at epicurious.com. Reproduced for personal collection.
