Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
All you need for this recipe are these simple ingredients and one skillet! Chicken thighs, potatoes, and a rich sauce. Nothing can beat that combination! This recipe will only take you 30 minutes to prepare and cook. Enjoy!
Ingredients:
1 tsp paprika
¼ c (60ml) chicken stock
4 garlic cloves, minced
Juice of ½ lemon
1 tbsp hot sauce (we used Sriracha)
1 tsp onion powder
½ c fresh chopped parsley
3 tbsp unsalted butter, divided (or ghee for paleo diet)
1 tbsp olive oil
Salt and fresh cracked pepper
3–6 skinless, boneless chicken thighs
Crushed red chili pepper flakes, optional
1 tsp Italian seasoning
1 ½-pound (650g) baby yellow potatoes, quartered
Directions:
In a mixing bowl, add paprika, salt, onion powder, Italian seasoning, and pepper. Whisk until well incorporated.
Sprinkle the seasonings over the chicken until fully coated.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the baby potatoes and a bit of salt, then cook for about 5 minutes. Drain and rinse with cold water to stop the cooking process.
Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and butter.
Add the potato wedges into the hot skillet, then cook for about 4 minutes on each side until golden brown. Transfer them onto a clean plate.
Add 2 tbsp of butter into the same skillet, then allow it to melt.
Add the chicken thighs, then sear each side for about 5 minutes or until they turn brown. Transfer them onto a clean plate.
Add the rest of the butter into the empty skillet and allow it to melt.
Add hot sauce, lemon juice, chopped parsley, chili flakes, chicken stock, and garlic. Stir until well blended. Simmer the sauce until thick.
Bring the chicken thighs and potatoes back into the skillet, then toss until fully covered with the sauce.
Sprinkle freshly chopped parsley and red chili over each serving to garnish.
Serve right away. Enjoy!