Crisp-skinned roasted chicken thighs yield juicy, flavorful meat.
A smoky tomato and roasted red pepper sauce adds tang, sweetness, and depth.
Tender baby potatoes roast in the sauce and soak up the braise for creamy bites.
Serve hot as a comforting weeknight main or for relaxed weekend dinners with a simple salad.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 3 lb)
- Salt and freshly ground black pepper (to taste)
- Smoked paprika (1 tsp)
- Olive oil (2 tbsp)
- Yellow onion, thinly sliced (1 medium)
- Garlic cloves, minced (4)
- Red bell pepper, seeded and sliced (1 large)
- Canned crushed tomatoes (14 oz)
- Chicken stock (1/2 cup)
- Red wine vinegar (1 tbsp)
- Baby potatoes, halved (1 lb)
- Crushed red pepper flakes (optional, 1/4 tsp)
- Fresh parsley, chopped (2 tbsp) for garnish
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the thighs skin-side down and sear until the skin is deep golden and crisp, about 6–8 minutes. Transfer the thighs to a plate, skin-side up.
- Reduce the heat to medium and add the sliced onion to the skillet. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sliced red pepper and cook another 2–3 minutes until fragrant.
- Pour in the crushed tomatoes, chicken stock, and red wine vinegar. Stir in the halved baby potatoes and crushed red pepper flakes if using. Season the sauce with a pinch of salt and a few grinds of black pepper. Bring to a gentle simmer.
- Nestle the seared chicken thighs back into the skillet, skin-side up, pressing them slightly into the sauce so the potatoes are distributed around them.
- 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 tender.
- Remove from the oven and let rest 5 minutes. Taste the sauce and adjust seasoning if needed. Sprinkle chopped parsley over the dish and serve directly from the skillet with crusty bread or steamed rice.
Tips or Variations
- For extra depth, add a splash of dry white wine to the sauce before simmering.
- Swap baby potatoes for quartered Yukon Golds or add olives for a briny note.