Pan-Seared Chicken Thigh with Roasted Potatoes & Broccolini!

🥘 Pan-Seared Chicken Thigh with Roasted Potatoes & Broccolini

Servings: 2

Prep Time: 10 minutes

Cook Time: 35–40 minutes

🐔 Ingredients

Chicken:

• 4 bone-in, skin-on chicken thighs

• 1 tbsp olive oil (or avocado oil)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• ½ tsp smoked paprika (optional, adds color and flavor)

• 1 tsp lemon juice (optional, for finishing)

Roasted Potatoes:

• 2 medium Yukon Gold or baby potatoes, cut into 1-inch cubes

• 1 tbsp olive oil

• Salt and pepper to taste

• ½ tsp dried rosemary or thyme (optional)

Broccolini:

• 1 bunch broccolini, trimmed

• 1 tsp olive oil

• Salt and pepper to taste

• 1 small clove garlic, minced (optional)

• Lemon wedge, for serving

🔪 Instructions

1. Roast the Potatoes

1. Preheat oven to 425°F (220°C).

2. Toss potato cubes with olive oil, salt, pepper, and herbs.

3. Spread them evenly on a baking sheet.

4. Roast for 25–30 minutes, flipping halfway through, until golden and crisp.

2. Pan-Sear the Chicken Thighs

1. Pat chicken thighs dry with paper towels to ensure crispiness.

2. Season both sides with salt, pepper, garlic powder, and smoked paprika.

3. Heat 1 tbsp oil in a cast-iron or heavy skillet over medium-high heat.

4. Place chicken skin-side down and cook without moving for 7–9 minutes, until skin is golden and crispy.

5. Flip and cook for another 5–7 minutes, until the internal temperature reaches 165°F (74°C).

6. Remove from the pan and let rest for 5 minutes.
   (Optional: You can finish them in the oven for 10 minutes alongside the potatoes.)

3. Cook the Broccolini

1. In the same skillet, drain excess fat (leave about 1 tsp).

2. Add broccolini and a splash of water; cover to steam for 2–3 minutes.

3. Uncover, add olive oil and garlic, and sauté for another 2–3 minutes until tender and slightly charred.

4. Season with salt, pepper, and a squeeze of lemon.

4. Serve

• Plate the roasted potatoes and broccolini.

• Place the chicken thighs on top or beside the veggies.

• Drizzle pan juices or lemon juice for brightness.

🍽️ Chef’s Tips

• Crispy skin secret: Always start with a dry surface and a hot pan. Don’t overcrowd.

• Resting time: 5 minutes helps the juices redistribute and keeps the chicken moist.

• Optional sauce: Deglaze the pan with ¼ cup chicken broth and finish with 1 tsp butter.

❓ Q & A

Q1: Can I use boneless chicken thighs?

A: Yes! Cook them for about 4–5 minutes per side. You won’t get quite as crispy a skin, but they’ll cook faster and still be juicy.

Q2: Can I substitute broccolini?

A: Absolutely — use broccoli, asparagus, or green beans. Adjust cooking time slightly (broccoli may take 1–2 minutes longer).

Q3: My chicken skin isn’t crisping — why?

A: Common reasons:

• The pan isn’t hot enough when you start.

• Chicken wasn’t patted dry.

• Too much liquid or steam in the pan.
  Try cooking uncovered and letting the fat render fully before flipping.

Q4: Can I make this meal in one pan?

A: Yes! After searing the chicken skin-side down, flip it, add potatoes around it, and finish everything in the oven for 20–25 minutes at 425°F (220°C). Add broccolini in the last 10 minutes.

Q5: How do I make it healthier or lighter?

A: Use skinless chicken thighs or chicken breast, roast the potatoes with less oil, and skip the butter finish.

Q6: Can I meal prep this?

A: Definitely! Store in airtight containers for up to 4 days in the fridge. Reheat in the oven or air fryer to keep the chicken skin crisp.