Crispy Chicken Thighs with Potatoes and Rosemary

Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.

Yield:

Makes 6 servings

Recipe from


Ingredients

3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
2 teaspoons vegetable oil
2 pounds small fingerling potatoes, cut into 1/2-inch-thick pieces
1 tablespoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon chopped fresh rosemary

Preparation

1. Preheat oven to 400°. Sprinkle chicken with 2 tsp. salt, pepper, and paprika.

2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.

3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.

4. Place potatoes in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and 1/4 tsp. salt. Place chicken, skin sides up, in skillet, and sprinkle with 1/4 tsp. chopped fresh rosemary.

5. Bake at 400° for 25 to 30 minutes.

Note:

January 2013