Crispy-skinned chicken thighs get a bright lemon-rosemary lift and nestle against smashed new potatoes that roast up crisp at the edges. The result is saucy and savory with herb-flecked potatoes that are tender inside and crunchy where they hit the skillet. Serve this straight from the pan for a confident weeknight dinner or bring it to a casual Sunday supper. A squeeze of fresh lemon and a sprinkle of parsley finish it with brightness.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 2 lb / 900 g)
- Small new potatoes (1.5 lb / 700 g)
- Fresh rosemary (2 tbsp, finely chopped)
- Garlic (3 cloves, minced)
- Lemon (zest and juice of 1 lemon, plus wedges to serve)
- Olive oil (3 tbsp)
- Unsalted butter (2 tbsp)
- Chicken stock or dry white wine (1/4 cup / 60 ml)
- Kosher salt (1 1/2 tsp) and freshly ground black pepper (1 tsp)
- Crushed red pepper flakes (optional, 1/4 tsp)
- Fresh parsley (2 tbsp, chopped, for finishing)
Instructions
- Preheat the oven to 425°F (220°C). Place the potatoes in a pot, cover with cold water, add 1 tsp salt, and simmer until just tender, about 12–15 minutes. Drain and let steam dry for a few minutes.
- Toss the drained potatoes with 1 tbsp olive oil, 1 tbsp chopped rosemary, a pinch of salt and pepper. Flip each potato onto the counter or a board and press down with the bottom of a glass to smash to about 1/2-inch thickness.
- Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/2 tsp pepper, and a little crushed red pepper if using. Rub the chicken with 1 tbsp olive oil and a little lemon zest.
- Heat a 12-inch cast-iron skillet over medium-high heat until shimmering. Add 1 tbsp olive oil and place chicken thighs skin-side down. Sear without moving until the skin is deeply golden and crisp, 6–8 minutes.
- Flip the thighs and cook 2–3 minutes on the other side. Transfer the chicken to a plate and set aside while you crisp the potatoes.
- Reduce heat to medium, add the butter to the skillet. When it foams, add smashed potatoes cut-side down and cook until golden, about 3–4 minutes. Scatter the remaining 1 tbsp rosemary and the minced garlic and cook 30 seconds until fragrant.
- Return the chicken to the skillet, nestling thighs among the potatoes. Pour the chicken stock and lemon juice around (not over) the chicken to deglaze and create a little pan sauce.
- Move the skillet to the oven and roast until the chicken reaches 165°F (74°C) and potatoes are crisp at the edges, about 18–22 minutes. Spoon pan juices over the chicken once or twice while it cooks.
- Remove from oven and let rest 5 minutes. Sprinkle with parsley and additional lemon zest, then serve with lemon wedges for squeezing.
Tips or Variations
- Swap chicken thighs for bone-in chicken breasts; increase oven time to 25–30 minutes. Keep skin on for best color.
- Add halved cherry tomatoes in the last 8 minutes of roasting for a pop of sweetness and color.