Description
A comforting one-pan meal featuring tender chicken thighs, crispy roasted potatoes, and juicy tomatoes in a rich, creamy garlic sauce.
Ingredients
Scale
For the Crust:
- 6 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 1 pint cherry tomatoes
- 1 head garlic, cloves separated and peeled
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss potatoes, tomatoes, and garlic cloves with olive oil, thyme, smoked paprika, salt, and pepper.
- Arrange the potato mixture in a single layer on a large baking sheet. Place chicken thighs on top, skin-side up, and season with salt and pepper.
- Roast for 25 minutes, then remove from oven. Pour chicken broth and heavy cream evenly over the tray, stirring gently to combine.
- Return to oven and bake for another 15-20 minutes, until chicken is cooked through and sauce is bubbly and slightly thickened.
- Garnish with fresh parsley and serve hot directly from the tray.
Notes
You can customize the seasonings to taste.