One Pan Chicken and Potatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season chicken thighs generously on both sides with salt, pepper, garlic powder, and oregano

Step 2

Heat a large pot or pan under medium heat and add oil

Step 3

Sear the chicken thighs on both sides until golden (about 4 minutes on each side) then remove from the pan and set aside

Step 4

Add butter to the same pan and cook potatoes until a golden crust forms on all sides. Remove the potatoes from the pan and set aside with the chicken.

Step 5

Add minced garlic and saute for about a minute until golden. Add flour and use a whisk to cook the flour for just a minute together with the butter and chicken drippings to create a paste

Step 6

Slowly pour in your chicken stock while continuing to whisk. Once the sauce has slightly thickened, add apple cider vinegar, dijon mustard, Worcestershire sauce, and Herbs de Provence. Season with salt and pepper to taste.

Step 7

Add chicken and potatoes back into the pan and reduce heat to low. Cover the pan with a lid and allow to simmer for 25 minutes. Uncover halfway through at the 10 minute mark to baste the chicken with the sauce then cover again and allow to simmer for the remaining 15 minutes. The chicken is fully cooked when the internal temperature of the chicken reaches 170-175 degrees Fahrenheit.

Step 8

Garnish with chopped parsley before serving (*optional)

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