Pan-Roasted Chicken Thighs with Potato-Carrot Hash

Yield: 4 servings Total time: 35 minutes January 12, 2015

This simple but delicious meal starts by browning the seasoned chicken thighs and then finishing them in the oven alongside roasting carrots, potatoes, and onions.

Recipe from Dinner: The Playbook.


  • 1 cup carrot, finely diced
  • 1 1/2 cups red or Yukon Gold potatoes, finely diced
  • 1 onion, roughly chopped
  • Leaves from 4 or 5 sprigs of thyme
  • Salt and pepper to taste
  • 5 Tbs. olive oil
  • 1 1/2 lb. boneless skin-on chicken thighs
  • 1 tsp. sweet paprika
  • Juice from 1/2 lemon


Preheat the oven to 450ยบ.

In a 9x9-inch pan lined with foil, combine the carrots, potatoes, onions, and thyme. Season with salt and pepper, drizzle with 3 Tbs. olive oil, and gently toss to coat. Place in the oven.

Season the chicken with salt, pepper, and paprika. Heat the remaining 2 Tbs. of oil in a large oven-proof skillet, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and cook for another 10 minutes or so, until the skin is golden brown.

Flip the chicken, then transfer the skillet to the oven alongside the vegetables. (Give the vegetables a toss at this point.)

Roast for another 15 minutes, or until the chicken is cooked through and the vegetables are tender. Everything should be ready at about the same time. Squeeze the lemon on top of the chicken, if desired.

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