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Food 10/04/2025 17:47

French-Style Chicken and Potatoes

Ingredients You’ll Need

Serves 4–6

 

For the Dish:

  • 6 bone-in, skin-on chicken thighs (or drumsticks for variety)
  • 4 medium Yukon Gold potatoes , cut into wedges
  • 1 large onion , thinly sliced
  • 4 cloves garlic , minced
  • 3 tbsp olive oil (divided)
  • 1 tsp dried thyme (or 1 tbsp fresh thyme)
  • 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
  • 1 cup chicken broth (or white wine for a richer flavor)
  • Salt and pepper , to taste
  • Optional Garnish : Fresh parsley, chopped
 

Step-by-Step Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 400°F (200°C) .
 

Step 2: Prepare the Chicken and Potatoes

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  2. Toss the potato wedges with 1 tablespoon of olive oil, salt, pepper, and half of the thyme and rosemary. Set aside.
 

Step 3: Sear the Chicken

  1. Heat 1 tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
  2. Sear the chicken thighs, skin-side down, for 5–7 minutes , until the skin is golden brown and crispy. Flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.
 

Step 4: Caramelize the Onions

  1. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and cook over medium heat for 8–10 minutes , stirring occasionally, until softened and lightly caramelized.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
 

Step 5: Assemble and Roast

  1. Spread the caramelized onions evenly across the bottom of the skillet. Arrange the chicken thighs skin-side up on top of the onions.
  2. Scatter the seasoned potato wedges around the chicken. Sprinkle the remaining thyme and rosemary over the entire dish.
  3. Pour the chicken broth (or wine) into the skillet, ensuring it doesn’t cover the chicken but adds moisture to the base.
 

Step 6: Bake

  1. Transfer the skillet to the preheated oven and bake for 35–40 minutes , or until the chicken is cooked through (internal temperature of 165°F/75°C) and the potatoes are tender and golden.
 

Step 7: Serve and Enjoy

  1. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

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