Garlic Chicken Thighs with Potatoes and Onions

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dinner | Servings: 5

Bone-in tender oven chicken with lots of garlic, diced potatoes and sliced onions. A simple and delicious skillet dinner. Inspired by Olivia at Primavera Kitchen https://www.primaverakitchen.com/garlic-butter-chicken-thighs/ 

5 chicken thighs, bone-in with skin

Salt and pepper, to taste

1 Tbsp olive oil

24 oz baby red potatoes, diced ½ ”

2 onions, halved and sliced thin

15 cloves garlic, minced

¼ cup butter

Fresh parsley or green onions, chopped for garnish

Preheat oven to 400*. Dry chicken between paper towels and season both sides with salt and pepper. Heat a large heavy skillet over medium-heat with olive oil and place chicken skin side down. Cook for 5 minutes. Turn chicken over, turning heat off. Spoon some of the chicken fat out of the skillet leaving a couple of tablespoons in the pan. Place potatoes in the pan between the chicken pieces. Top with onions, then garlic and butter. Bake for 30 minutes or until chicken reaches 165* with an insta-thermometer. Test potatoes to be sure they are tender. If the potatoes need more time, remove chicken to a plate and keep warm; cook potatoes and onions on the stovetop for about 10 minutes or as needed over medium-high heat. Replace chicken in the skillet and top with parsley or green onions just before serving.