Crispy Chicken Thighs with Creamy Garlic Potatoes

Ingredients

• •1.5 lbs chicken thighs, bone-in and skin-on
• •1.5 lbs baby potatoes, halved
• •4 cloves garlic, minced
• •1 cup chicken broth
• •1/2 cup heavy cream
• •2 tablespoons butter
• •1 teaspoon dried thyme
• •1/2 teaspoon garlic powder
• •2 tablespoons olive oil
• •1/4 cup fresh parsley, chopped
• •Salt and pepper to taste

Steps

1. 1Preheat oven to 400°F; pat chicken thighs dry and season generously with salt, pepper, thyme, and garlic powder
2. 2Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat; sear chicken skin-side down for 5-6 minutes until skin is crispy and golden, then flip and sear 2-3 minutes more; transfer to a plate
3. 3In the same skillet, add remaining olive oil and butter; add halved potatoes and cook, stirring occasionally, for 6-7 minutes until lightly golden
4. 4Add minced garlic and cook 1 minute until fragrant, then pour in chicken broth and return chicken thighs skin-side up to the skillet
5. 5Transfer skillet to oven and roast for 25-30 minutes until chicken reaches 165°F internal temperature and potatoes are tender
6. 6Remove from oven, stir in heavy cream and simmer on stovetop over medium heat for 3-4 minutes until sauce thickens slightly and coats the back of a spoon
7. 7Divide chicken thighs and potatoes among plates, pour creamy sauce over top, garnish with fresh parsley, and serve