Skillet Garlic Chicken and Potatoes

 Skillet Garlic Chicken and Potatoes

 

 How good can it get?  My Mom used to make this when she wanted to get dinner in a hurry and when chicken thighs were on sale.  I love the flavors of this dish with the garlic and rosemary and thyme.  And the potatoes cooked in chicken fat are out of this world.  This is a keeper my friends!

Skillet Garlic Chicken and Potatoes

8 small Yukon Gold potatoes, cut into halves or quarters

4 tablespoons butter, divided

2 tablespoons olive oil

5-6 cloves garlic, peeled and cut in half horizontally 

1 pound boneless skinless chicken thighs

¼ cup flour for dredging

1/2 teaspoon fresh thyme

1/2 teaspoon fresh rosemary

Salt and pepper to taste

Microwave potatoes for about 2 minutes or until just beginning to soften. You do not want to cook them all the way.  Set aside.

Melt 2 tablespoons butter and 2 tablespoons of olive oil in 12-inch skillet over medium high heat until sizzling.  Add garlic and sauté 1 minute until garlic is softened. Remove garlic to small bowl and set aside.  

  

Pat chicken dry with paper towels and salt and pepper each side.  Then dredge each chicken thigh in flour and shake off excess.  

  

Add chicken to same skillet and brown until golden brown and crispy about 10 minutes.  Flip chicken to other side and do the same. 

 

Remove chicken from skillet and set aside. Lower heat to medium and add the remaining two tablespoons of butter until melted.  Add the potatoes and sauté until brown and crispy, about 3-5 minutes. 

 

Add chicken thighs and garlic cloves back to the skillet.  Arrange potatoes and garlic around chicken thighs. Season everything with rosemary and thyme. Add salt and pepper to taste.  

Cover and cook until chicken is done and juices run clear when pierced with a fork.  If using a thermometer, you want the internal temperature to reach 165 degrees.  

 

Remove from skillet; keep warm until ready to serve. 

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