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one ordinary dinner plate with one whole boneless skin-on chicken thigh with a crisp golden skin surface beside browned thin potato coins and carrot rounds lightly coated with butter and a few capers, with no rice, cream sauce, lemon wedges, herbs or garnish
Andre Lewis

Skillet Chicken Thighs with Potatoes and Carrots

Start the thighs skin-side down in a barely warm skillet and let their fat render before moving them. The potatoes and carrots use those drippings after the chicken comes out, first steaming under a lid and then browning once the liquid evaporates. Boneless thighs make it easier to finish the meat without leaving the vegetables on the heat too long. Return them skin-side up so the crisp surface stays above the pan juices. Lemon and capers go around the chicken at the end, seasoning the vegetables without soaking the skin you've just browned.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skin-on chicken thighs about 1 1/2 lbs total
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • 1 lb small Yukon Gold potatoes scrubbed and cut into 1/4-inch coins
  • 2 medium carrots cut into 1/4-inch rounds
  • 1/2 cup low-sodium chicken broth
  • 2 garlic cloves minced
  • 1 tbsp unsalted butter
  • 1 tbsp capers drained
  • 1 tbsp fresh lemon juice

Method
 

  1. Pat thighs very dry and season with 1/2 teaspoon salt and pepper. Brush a 12-inch skillet with oil, set chicken skin-side down in the cool pan and place over medium heat. Cook for 12 to 15 minutes until the skin is golden and releases easily.
  2. Turn thighs and cook for 3 minutes, then transfer to a plate while partly cooked. Leave about 1 tablespoon rendered fat in the skillet, spooning off any excess.
  3. Add potatoes, carrots, broth and remaining salt. Cover and cook over medium-low heat for 10 to 12 minutes until vegetables are almost tender.
  4. Uncover and let remaining liquid evaporate for 2 to 3 minutes. Cook vegetables for 4 minutes more, turning once so some faces brown, then stir in garlic for 30 seconds.
  5. Nestle chicken skin-side up over the vegetables with its plate juices. Cook uncovered over medium-low heat for 5 to 8 minutes until chicken reaches 165°F and potatoes are tender.
  6. Transfer chicken briefly to a clean plate. Stir butter, capers and lemon juice through the vegetables, return chicken skin-side up and serve one thigh with one-quarter of the vegetables per person.