Ingredients
– 3 pounds bone-in, skin-on chicken thighs
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, halved and sliced
– 3 large carrots, cut into 2-inch pieces
– 4 stalks of celery, cut into 2-inch pieces
– 2 thinly sliced garlic cloves
– 2 teaspoons Dijon mustard
– 1 tablespoon tomato paste
– 1/4 teaspoon smoked paprika
– 1 cup low-sodium chicken broth
– 1 tablespoon arrowroot flour
– 2 tablespoons apple cider vinegar
– 5-7 fresh thyme sprigs, bundled
– 2 bay leaves
– 1 pound Yukon gold potatoes, cut into 2-inch pieces
Instructions
1-After browning, add 1 large yellow onion (halved and sliced), 3 large carrots (cut into 2-inch pieces), 4 stalks of celery (cut into 2-inch pieces), and 2 thinly sliced garlic cloves to the skillet.
2-Prepare the sauce by whisking together 1 cup low-sodium chicken broth with 1 tablespoon arrowroot flour, then stir in 2 teaspoons Dijon mustard, 1 tablespoon tomato paste, and 1/4 teaspoon smoked paprika.
3-Add the sauce mixture to the skillet along with 2 tablespoons apple cider vinegar, 5-7 fresh thyme sprigs bundled, and 2 bay leaves. Place the chicken skin side up on the vegetables.
4-Cover the skillet and bake at 350°F for 40 minutes. Then, increase the oven temperature to 400°F, tuck in 1 pound of Yukon gold potatoes cut into 2-inch pieces under the chicken, and bake uncovered for another 30 minutes until the skin is golden-brown, potatoes are tender, and the sauce thickens.
5-Let the dish rest for 10 minutes before serving, and garnish with chopped fresh parsley for a fresh finish. This method ensures the chicken reaches a safe internal temperature, making it juicy and delicious. For more baking inspiration, check out our recipe for wholesome baked donuts that pairs well with savory meals.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 For best results, always use bone-in, skin-on chicken thighs to achieve crispy skin and moist meat – skinless thighs won’t give you the same texture
🥔 Arrowroot flour creates a perfectly thickened sauce, but can be substituted with all-purpose or cassava flour if needed
⏰ Leftovers reheat beautifully in the oven at 350°F for 8-10 minutes, maintaining the crispy skin better than microwave reheating
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 845
- Sugar: 5g
- Sodium: 953mg
- Fat: 56g
- Saturated Fat: 14g
- Unsaturated Fat: 38g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 52g
- Cholesterol: 283mg