Skillet Chicken & Potatoes

Prep Time 20

Cook Time 35

Servings servings

Calories 506kcal

1 large Potatoes unpeeled, sliced 1/4-inch thick
1/2 tsp Paprika
2 tsp Fresh thyme leaves, plus some sprigs for garnishing
2 tbsp Extra-virgin olive oil
2 tsp Butter
6 oz Chicken breast on the bone skin on (roast a whole chicken if desired and use the leftovers for sandwiches and soups)
1/2 tbsp Chicken Seasoning rub your favorite seasoning rub
1/3 cup Chicken broth
1/2 tsp Cornstarch dissolved in double the amount of water to cornstarch. use more if needed to thicken properly
2 slices Crusty bread

Preheat the oven to 375°F.
Toss the potatoes with paprika, thyme, salt, pepper, and half of the oil. Place them in an oven safe pan or foil lined baking sheet so they are not overlapping. Add the butter on top.
Drizzle the chicken with oil and massage in the seasoning rub.
Place the chicken skin-side up in an oven safe pan or foil lined baking sheet. Cook to an internal temperature of 160 degrees until the skin is golden brown and crispy. Then remove and set aside on a cutting board to rest before portioning. (Use the same pan as the potatoes if desired).
If using an oven safe pan leave any drippings in the pan, if using a baking sheet pour any drippings into a saucepan.
After about 15 to 20 minutes flip the potatoes over.
Place the pan with the drippings on the stovetop over medium heat. Add in the broth if needed to add volume for the sauce. Bring to a simmer. Whisk in the cornstarch slurry a little at a time to thicken to a creamy consistency.
Remove the breast bones from the chicken and portion. Serve with potatoes. Spoon the sauce over the chicken and garnish with thyme sprigs. Serve with bread.