Garlic and Oregano Skillet Chicken with Buttery Rosemary Potatoes (50 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

This dish combines the savory richness of skillet-cooked, bone-in, skin-on chicken thighs seasoned with garlic and oregano, with the simplicity of tender, herb-infused baby potatoes.

It’s a perfect meal for those who appreciate hearty, rustic dishes that bring warmth and satisfaction to the dining table. Ideal for a family dinner, this combination is both easy to prepare and delightfully delicious. Ready to dive in?

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
For the Chicken Thighs:
  • 4 bone-in, skin-on chicken thighs
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
For the Baby Potatoes:
  • 1 lb baby potatoes, skin on
  • 2 tablespoons butter
  • 1 teaspoon fresh rosemary, chopped
  • Salt to taste

Instructions

  1. Season Chicken Thighs (5 minutes): Pat the chicken thighs dry with paper towels. Season them generously with salt, pepper, minced garlic, and dried oregano. Ensure the seasoning is well distributed on both sides of the chicken.
  2. Cook Chicken Thighs (25-30 minutes): In a large skillet, heat olive oil over medium heat. Place the chicken thighs skin-side down and cook until the skin is crispy and golden brown (about 10-12 minutes). Flip the chicken and cook on the other side until the thighs reach an internal temperature of 165°F (74°C). Remove from the skillet and set aside.
  3. Prepare Baby Potatoes (20 minutes): While the chicken is cooking, place the baby potatoes in a pot and cover them with water. Add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender (about 15 minutes). Drain the water.
  4. Season Potatoes (5 minutes): Return the boiled potatoes to the pot. Add butter and chopped rosemary. Toss the potatoes until they are evenly coated with the butter and herbs. Season with salt to taste.
  5. Serve (2 minutes): Arrange the garlic and oregano chicken thighs on plates along with a serving of the buttery boiled baby potatoes. Optional: garnish with additional rosemary or a sprinkle of fresh herbs.

Notes

The key to delicious skillet chicken thighs is to ensure the skin gets crispy and golden, which adds texture and flavor. Letting the chicken cook undisturbed on the skin side helps achieve this. For the potatoes, boiling them until just tender ensures they maintain their shape and texture.

The addition of butter and rosemary adds a fragrant and rich finish to the simple potatoes. This meal is a comforting and satisfying combination, perfect for a wholesome family dinner. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 30g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 150mg

Pair this with...

Cheesy Broccoli

Start by washing and cutting your broccoli into florets. Using a steamer or a pot with a little water and a steaming basket, steam the broccoli until it's tender but still vibrant green. While the broccoli is steaming, let's whip up that delectable cheese sauce. In a saucepan, melt some butter and whisk in an equal amount of flour to create a roux. Gradually add milk, continuously whisking to avoid any lumps. Once the mixture starts to thicken, reduce the heat and stir in a good amount of shredded cheddar cheese. Season with a pinch of salt, pepper, and maybe a touch of mustard or nutmeg if you're feeling fancy. Once it's smooth and velvety, pour the sauce over your freshly steamed broccoli.

Simple Biscuits

Begin by preheating your oven. In a mixing bowl, sift together all-purpose flour, baking powder, and a pinch of salt. Cut in some cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Slowly add in milk, stirring just enough to bring the dough together. Turn the dough onto a lightly floured surface and gently knead it a few times. Roll or pat it out to about a half-inch thickness and use a round cutter to stamp out your biscuits. Place them on a baking sheet, slightly touching for softer sides or apart for crisper edges. Bake in the oven until they rise and take on a beautiful golden hue. Pull them out and let them cool slightly, but be sure to enjoy while still warm.

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

For Tomorrow's Dinner

Tabbouleh and Hummus Bowl (15 Minutes)

Sweet and Spicy Popcorn Chicken (27 Minutes)

Farro, Cranberry, and Butternut Squash Salad (30 Minutes)

Chicken Satay with Spicy Peanut Sauce (28 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!