Skillet Chicken Thighs with Carrots and Potatoes

Recipe View 5 mins Seasoning the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine paprika, salt, and pepper. Generously season both sides of the chicken thighs with the spice mixture. (5 minutes)

Recipe View 15 mins Searing the Chicken: Heat the oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Sear, without moving, until the skin is deeply golden brown and crispy, about 7-9 minutes. Flip the thighs and cook for an additional 3-5 minutes, until lightly browned. Remove the chicken from the skillet and set aside. (15 minutes)

Recipe View 20 mins Sautéing Vegetables: Add the halved potatoes, cut-side down, to the skillet and cook over medium-high heat until golden brown, about 3-5 minutes. Add the carrots and sliced onions and cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. Pour in 3/4 cup of the chicken broth, scraping up any browned bits from the bottom of the pan. These browned bits add incredible flavor to the sauce! (20 minutes)

Recipe View 5 mins Creating the Sauce: In a small bowl, whisk together the cornstarch and the remaining 1/4 cup of chicken broth until smooth. Pour the cornstarch slurry into the skillet and stir until well combined and the sauce begins to thicken slightly, about 1-2 minutes. (5 minutes)

Recipe View 30 mins Braising the Chicken: Nestle the chicken thighs on top of the vegetables in the skillet. Cover the skillet tightly with a lid or aluminum foil. Reduce the heat to low and simmer for 25-30 minutes, or until the carrots are tender and the chicken is cooked through. An instant-read thermometer inserted near the bone should read 165°F (74°C). (30 minutes)

Recipe View Final Touches: Remove the skillet from the heat. Let the chicken rest for 5 minutes before serving. Taste the sauce and adjust seasoning with additional salt and pepper, if needed. Garnish with fresh parsley or thyme, if desired. Serve hot.