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4 servings


0 hours 10 mins


0 hours 20-30 mins


0 hours 40 mins

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3 Tbsp. extra-virgin olive oil

4 Chicken thighs, bone-in skin-on and patted dry with a paper towel

1 Tbsp. kosher salt

1/2 Tbsp. black pepper

1 Tsp. Onion powder

1 Tsp. Garlic powder

1 Lb. Mixed baby potatoes, cut in half

Kosher salt and freshly ground black pepper to taste

1 recipe Chimichurri


1/4 Cup fresh basil, chopped

1/4 Cup fresh flat-leaf parsley, chopped

1 Tbsp. Red onion, finely chopped

1/4 Cup Extra-virgin olive oil

1 Tbsp. Red wine vinegar

1/2 Tsp. Kosher salt

1/4 Tsp. Freshly ground black peppe


1. Make the chimichurri: Add all ingredients to a bowl and stir with a fork to combine.  Taste and adjust seasoning if needed.  Because of the fresh herbs, this should be served fresh.  The recipe is just enough for the four servings.

2. To make the chicken, heat the olive oil in a large cast-iron skillet set over medium-high heat. Mix the salt, pepper, onion and garlic powders in a small dish.    Dry the chicken thighs with paper towel.  Season the chicken on both sides and place the chicken pieces skin side down in the skillet. Fill in the pan with the potatoes. Tuck the potatoes down in between the thighs and into the oil.  Cook for 10 – 15 minutes, until the chicken has released its juices, the skin is brown and the potatoes are starting to get brown. 

3. Flip the chicken over and rearrange the potatoes so other sides are being cooked in the oil and touching the skillet.  Cook for another 10 -15 minutes, or until the thickest part of the chicken reaches 165° and the potatoes are cooked through.  (check with a thermometer)   Remove from heat, add dollops of the chimichurri on top, and drizzle any liquid over the potatoes.  Serve with a vegetable of your choice.

NOTES:  This is an easy dish to pull together any day of the week.  I love how the potatoes and chicken get all crispy in the same pan and how the potatoes soak up that chicken flavor.  Don’t be shy about turning the potatoes at the half way point so they all touch the skillet on different sides and are cooked in the oil at different times.  This ensures they get golden brown and cooked through.

Another tip, is to remove the chicken to a platter and let the potatoes cook another couple of minutes tossing to coat them in the oil.

The chimicurri is a flavorful a fresh additional to lots of different proteins so if you like this combination of herbs, be sure to try it on steak and fish too.

Chicken thighs have to be the most flavorful part of the bird.  Chicken breasts get a lot attention but honesty, they tend to be dry and usually need a lot of help with preparation, sauces, etc.  Cooking chicken thighs is very forgiving.  It has a little more fat and stays moist so much longer.  Cooking it with with the skin on and bone in keeps the meat super moist and the flavor can’t be beat.  Once you start cooking with thighs, there is no going back.  Don’t believe me?  Try my Chicken, Peaches & Cream recipe and my Sheet Pan Stuffed Chicken Thighs with Carrots and New Potatoes and see why I love them.

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