Juaktc Chicken and New Potatoes Jump Up and Kiss the Cook
Get ready to wow your taste buds with "Juaktc Chicken and New Potatoes Jump Up and Kiss the Cook"—a one-pan wonder bursting with vibrant flavors and effortless elegance. This recipe features golden, crispy chicken thighs seasoned with an aromatic blend of smoked paprika, cumin, thyme, and zesty lemon. Juicy new potatoes soak up all the rich, garlicky goodness as they roast alongside the chicken in a buttery, citrusy chicken broth. Finished in the oven for melt-in-your-mouth perfection, this dish comes together in under an hour and is perfect for weeknight dinners or casual entertaining. Garnished with fresh parsley, it's a feast for the eyes and the palate. If you’re searching for an easy chicken and potato recipe brimming with bold, wholesome flavors, this is the dish that will make you “jump up and kiss the cook!”
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1.5 pounds new potatoes
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 0.5 cup chicken broth
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Rinse the new potatoes under cold water and pat them dry. Cut the potatoes into halves or quarters depending on their size. Set them aside.
Step 3
In a small bowl, mix together the smoked paprika, ground cumin, dried thyme, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a spice blend.
Step 4
Pat the chicken thighs dry with paper towels and season them generously on both sides using half of the prepared spice blend.
Step 5
Heat a large oven-safe skillet over medium-high heat and add the olive oil. Once the oil is hot and shimmering, place the chicken thighs into the skillet skin-side down. Sear the chicken for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Step 6
Add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Step 7
Add the new potatoes to the skillet and season with the remaining spice blend. Toss the potatoes to coat them evenly in the butter, garlic, and spices. Cook the potatoes for 5 minutes, stirring occasionally.
Step 8
Pour the chicken broth and lemon juice into the skillet with the potatoes. Use a wooden spoon to scrape up any brown bits from the bottom of the pan for added flavor.
Step 9
Nestle the seared chicken thighs back into the skillet on top of the potatoes. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Step 10
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley if desired and serve hot.
Nutrition Facts
| Serving size | (1823.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3029.5 |
| Total Fat 205.6g | 0% |
| Saturated Fat 59.0g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 794.8mg | 0% |
| Sodium 4752.4mg | 0% |
| Total Carbohydrate 130.6g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 6.0g | |
| Protein 179.8g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 295.2mg | 0% |
| Iron 17.8mg | 0% |
| Potassium 4886.0mg | 0% |
Source of Calories