Quick Crispy Braised Chicken Dinner
Posted by TaMara
No photos because I completely forgot when it was done. If I make it again, I’ll update with a photo.
I picked up chicken thighs on sale last week and wanted to come up with some quick one-pan dinners for a few of them. That led to tonight’s dinner. It would work well with any bone-in, skin-on chicken pieces.
I like this recipe because it’s about 15-minute prep time, one pan and once it’s in the oven it’s hands-off. Tastes like a nice Sunday chicken roasted dinner. The crispy skin is a bonus.
Quick Braised Chicken Dinner
- 2 to 4 chicken thighs (depending on size)
- salt and pepper to taste
- rosemary sprigs
- 2 large russet or Yukon gold potatoes, scrubbed
- 2 large carrots, scrubbed and trimmed
large cast-iron or oven proof skillet
Pat dry chicken breasts. Salt and pepper generously, gently lift the skin and salt and pepper underneath it. Place skin-side down in a COLD skillet, no oil needed. Turn heat to medium-high and slowly heat chicken until skin is crisp.
By using a cold skillet, you allow the fat to render out of the chicken skin and it will crisp up nicely without sticking or burning. It will take about 10 minutes to crisp.
While the chicken is crisping, scrub and quarter potatoes and carrots
Turn chicken over – you’ll want to use a spatula so you don’t leave the skin behind. Remove from heat, add potatoes and carrots around the chicken pieces. Add enough water to cover all but the chicken skin (so it stays crisp). Top with rosemary sprigs.
Place skillet, uncovered, in oven and cook at 325 degrees for 45 minutes to 1 hour – until potatoes and carrots are tender and chicken is cooked through. Check occasionally to see if you need to add more liquid.
Serve with a salad for a quick dinner.
*if you want to double this recipe, you’ll want to use a roasting pan after crisping the chicken in the skillet.
For a saucy Italian version of this, click here.