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Crispy Chicken Thighs with Potatoes and Rosemary

Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio
Yield Makes 6 servings
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.


  • 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

How to Make It

  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.