Full of Mediterranean flavors, this one-pan chicken thigh recipe goes from skillet to table in under an hour.
- 4 skin-on, bone-in chicken thighs (about 2¼ pounds)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- ½ cup slivered onion
- 1 tablespoon chopped garlic
- 2 cups new potatoes, halved
- 1 sprig oregano
- 1 lemon, quartered
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Heat oil in large cast-iron or heavy nonstick skillet over high heat.
- Sear chicken in skillet, skin side down, for about 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Add tomatoes, onion, garlic and potatoes and transfer skillet to oven. Cook for about 20 minutes, flipping chicken halfway through.
- Transfer to a plate, garnish with oregano and lemon quarters and let rest 5 minutes before serving.