Chicken And Potato Skillet

Optional Vegetables:

• 1 cup green beans, trimmed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped parsley (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Rinse and pat dry the chicken thighs. Season generously with salt, pepper, and half of the seasoning blend.
2. Halve the baby potatoes and set aside.
3. Prepare the onion and garlic, slicing and mincing as needed.

Step 2: Sear the Chicken

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Place the seasoned chicken thighs, skin-side down, into the skillet. Sear for 4-5 minutes until the skin is golden and crispy.
3. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken and set it aside.

Step 3: Cook the Potatoes

1. In the same skillet, add the baby potatoes, cut side down. Let them cook for 4-5 minutes until they develop a golden crust.
2. Stir in the onion and sauté until softened, about 3 minutes.
3. Add the garlic and cook until fragrant, approximately 30 seconds.

Step 4: Combine and Simmer

1. Return the seared chicken to the skillet, nestling it among the potatoes.
2. Sprinkle the remaining seasoning blend over the dish.
3. Lower the heat to medium, cover the skillet, and let it cook for 20-25 minutes, ensuring the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the potatoes are tender.

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