Chicken and Potato Skillet

Instructions

1. Prepare the chicken
   Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. Set aside to come to room temperature while preparing other ingredients.
2. Par-cook the potatoes
   Place halved potatoes in a microwave-safe bowl, cover with a damp paper towel, and microwave for 4-5 minutes until slightly tender but not fully cooked. Alternatively, boil them for 5 minutes. Drain and pat dry.
3. Sear the chicken
   Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Once hot, add chicken thighs and sear for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
4. Cook the potatoes
   In the same skillet, add remaining olive oil and butter. Once melted, add potatoes cut-side down and cook undisturbed for 5 minutes until golden. Add diced onion and cook for another 3 minutes until onion is translucent.
5. Add aromatics
   Add minced garlic, rosemary, thyme, paprika, and red pepper flakes (if using) to the skillet. Stir and cook for 1 minute until fragrant, being careful not to burn the garlic.
6. Return chicken to skillet
   Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Return chicken thighs to the skillet, nestling them among the potatoes. Bring to a simmer.
7. Finish cooking
   Reduce heat to medium-low, cover the skillet (with foil if no lid is available), and cook for 10-12 minutes until chicken is completely cooked through (internal temperature of 165°F/74°C) and potatoes are tender.
8. Serve
   Remove from heat, taste and adjust seasoning if needed. Garnish with fresh chopped parsley before serving directly from the skillet for a rustic presentation.