Sunday Skillet Chicken with Garlic-Herb Mashed Potatoes and Pan Gravy

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 lbs russet potatoes, peeled and quartered
• 2.5 cups chicken stock
• 5 tablespoons extra virgin olive oil
• 6 cloves garlic, minced
• 1 yellow onion, diced
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme leaves
• 2 tablespoons arrowroot powder
• 12 oz green beans, trimmed
• 1 tablespoon lemon juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

Instructions

1. 1

   Pat the chicken thighs completely dry, then season all over with 1.5 teaspoons salt, black pepper, and smoked paprika. Let sit at room temperature for 20 minutes.

2. 2

   Meanwhile, put the potatoes in a pot, cover with cold water, add a big pinch of salt, and boil until fork-tender, about 20 minutes. Drain well.

3. 3

   Preheat the oven to 400°F (200°C). Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.

4. 4

   Sear the chicken thighs skin-side down without moving them for 6-7 minutes until deeply golden and crisp. Flip, cook 2 minutes more, then transfer to a plate.

5. 5

   Pour off all but 2 tablespoons of fat. Add the onion and cook until soft, 4 minutes, then add the garlic, rosemary, and thyme and cook 1 minute until fragrant.

6. 6

   Sprinkle the arrowroot powder over the onion mixture and stir for 30 seconds. Slowly pour in 2 cups chicken stock, scraping up the browned bits, and simmer until slightly thickened.

7. 7

   Nestle the chicken thighs skin-side up in the gravy and transfer the skillet to the oven. Braise for 25-30 minutes until the chicken reaches 175°F internally.

8. 8

   While the chicken braises, whip the drained potatoes with the remaining 3 tablespoons olive oil, the minced garlic, and 3/4 cup warmed chicken stock until creamy and smooth. Season with salt.

9. 9

   Steam or blanch the green beans for 4 minutes, then toss with the lemon juice, a drizzle of olive oil, and a pinch of salt.

10. 10

    Spoon the mashed potatoes onto plates, top with a chicken thigh and a ladle of gravy, and serve the green beans alongside.