Ingredients:

  • 1.75 lb bone-in skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 1 tbsp grapeseed oil
  • 1 cup heavy cream
  • 0.5 cup low-sodium chicken broth
  • 5 cloves garlic, minced
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to ensure a crisp crust. Season both sides aggressively with salt and pepper.
  2. Place the chicken skin-side down in a cold 12-inch cast iron skillet. Turn the heat to medium-high. This cold-start method renders the fat slowly for a mahogany, crispy finish.
  3. Once the skin is deeply browned and releases easily from the pan, flip the chicken for 1 minute, then transfer to a plate.
  4. Add the halved baby Yukon Gold potatoes to the rendered chicken fat in the skillet. Sauté for 3-5 minutes until the edges begin to soften.
  5. Pour in the chicken broth to deglaze the pan, scraping up all the browned bits (fond). Stir in the heavy cream, minced garlic, oregano, and smoked paprika.
  6. Nestle the chicken thighs back into the pan (skin-side up, sitting above the liquid). Transfer the skillet to a preheated 400°F (200°C) oven.
  7. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  8. Remove from the oven. Stir the freshly grated Parmesan into the sauce around the chicken. Garnish with fresh parsley or thyme and serve.