A tasty, classic, and easy chicken dinner is just what you need tonight.

Marianne Williams

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Credit: Caitlin Bensel

Recipe Summary test

hands-on:
20 mins
total:
55 mins
Servings:
4
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Newfangled vegetable bowls and cabbage wraps are great, but sometimes you need a simple chicken and potatoes dinner. If that's the case, then this is the recipe for you. For extra tender and juicy meat, you'll first sear the chicken skin before baking the thighs with the potatoes. While those roast, you'll make a classic French brown butter sauce with chopped parsley, salty capers, and lemon juice to balance the acidity. Spooned over the crispy chicken thighs and tender potatoes, the sauce adds a touch of luxury to every bite.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Toss together potatoes, 1 tablespoon oil, and ½ teaspoon each salt and pepper in a large bowl.

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  • Season chicken with 1 teaspoon salt and remaining ½ teaspoon pepper. Heat remaining 1 tablespoon oil in a large, oven-safe skillet over medium. Add chicken, skin side down; cook until skin is golden brown, about 7 minutes. Flip chicken and add potatoes to skillet. Transfer skillet to oven. Roast until a thermometer inserted in thickest portion of chicken registers 170°F, about 25 minutes.

  • Meanwhile, cook 3 tablespoons butter in a saucepan over medium-low, swirling pan occasionally, until butter is golden brown and smells nutty, about 5 minutes. Remove from heat; whisk in parsley, capers, lemon juice, and remaining ¼ teaspoon salt and 1 tablespoon butter.

  • Transfer chicken to a plate; return skillet to oven. Roast potatoes until tender, about 10 minutes. Serve chicken and potatoes drizzled with brown butter sauce alongside lemon wedges.

Nutrition Facts

676 calories; fat 47g; cholesterol 197mg; sodium 1194mg; carbohydrates 32g; dietary fiber 5g; protein 32g; sugars 1g; saturated fat 16g.
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