I’m tired. Truly, at the end of the day, I want something hearty and easy, something that makes me appear to be…not so tired…to my family and friends.
With this recipe, we are using our tried-and-true herb garlic compound butter (the same as the sheet pan salmon) on my favorite piece of meat on the planet – chicken thighs. Yes, they take longer to cook than chicken breasts, but they’re also juicier and absorb way more of the flavor of anything they’re bathed in.
The dish itself takes about 10 minutes to prep if you have a mandolin slicer for your thinly (but not paper thin) sliced red potatoes and exactly one hour of bake time to get to the perfect internal chicken temp of 165 degrees. If you like a crispier skin, you can even broil it for a couple minutes after. Just DON’T WALK AWAY LIKE I ALWAYS DO.
You don’t need to baby this dish or check on it; maybe just tilt your cast iron (use an oven mitt for that hot handle!) once or twice during the baking process to spoon some of that juicy goodness on top of both the potatoes and chicken.
- 1 stick butter, softened (not melted!)
- 2 tablespoons minced garlic
- ½ teaspoon kosher salt, plus more for seasoning
- 1 tablespoon dried parsley
- 1 lemon
- 4 bone-in, skin-on chicken thighs (1 ½ to 1 3/4 pounds)
- Freshly ground black pepper to taste
- Olive oil (optional, depending on how saucey you want your taters)
- 1 1/2 pounds smallish (but not tiny/baby) red potatoes
Preheat your oven to 375°F.
Make your trusty herby garlic compound butter: In a bowl, combine the butter, garlic, parsley, and salt. Finely zest the lemon into the butter and stir to combine. Slice the zested lemon into 1/4-inch thick rounds, remove as many seeds as you can, and set the slices aside.
Pat the chicken thighs dry with a paper towel, generously season both sides with salt and pepper, and set aside.
Take a generous lump (about 2 tablespoons) of the compound butter and spread a thin layer along the bottom of a 10- or 12-inch heavy skillet.
Slice the potatoes into 1/4-inch-thick rounds and arrange them in an overlapping circular pattern. I enjoy the swirly layers technique (technical term)
Sprinkle them with salt and pepper and if you wish, a drizzle of olive oil (I like fatty potatoes).
Arrange the chicken on top the potatoes, spread the rest of the compound butter on top of the chicken. Arrange a slice of lemon on each thigh.
Pop into the oven for one hour, until the skin is golden, the lemons are slightly dark around the edges and the exposed potatoes are browned and crisp, 1 hour (if you have a meat thermometer and are a worry wart like me, you can check that the chicken has cooked to an internal temp of 165°F). Peek into the oven once or twice throughout baking, tilting the pan and spooning the buttery juices onto both the potatoes and chicken. Serve the chicken over the potatoes and spoon some of the buttery pan liquid over the top!
Luna and I trying to find find the perfect light…