How To Make Skillet Chicken Thighs with Carrots and Potatoes
Serves:
Ingredients
- 4 chicken thighs
- 4 medium-sized carrots, peeled and sliced
- 4 small potatoes, peeled and quartered
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
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Season the chicken thighs with salt, pepper, dried thyme, and paprika.
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Heat the olive oil in a skillet over medium heat.
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Add the chicken thighs skin side down and cook for about 5 minutes, until golden brown. Flip and cook for an additional 5 minutes.
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Remove the chicken from the skillet and set aside.
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In the same skillet, add the carrots, potatoes, and minced garlic. Cook for 8-10 minutes, until they are slightly golden and tender.
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Return the chicken thighs to the skillet, nestling them among the carrots and potatoes.
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Cover the skillet with a lid and cook for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.
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Serve the skillet chicken thighs with carrots and potatoes hot, garnished with fresh herbs if desired.
Nutrition
- Calories : 350kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 120mg
- Sodium : 320mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 30g
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