Ingredients
- 4 bone-in, skin-on chicken pieces
- 4 garlic cloves, minced
- 4 tablespoons unsalted butter
- 4 medium Yukon Gold or baby potatoes, chopped
- 2 medium carrots, chopped
- 1 cup low-sodium chicken broth
- Fresh thyme or rosemary, to taste
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Melt two tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken pieces, skin-side down, and season with salt and pepper. Sear for 5-7 minutes until golden brown, then flip and cook for another 5 minutes.
- Remove the chicken from the skillet and set aside.
- Add minced garlic to the same pan and sauté until fragrant, about one minute.
- Toss in the chopped potatoes and carrots, stirring to coat in the leftover butter and garlic.
- Place the chicken on top of the veggies and pour in the chicken broth. Sprinkle herbs over everything.
- Cover with a lid or foil and transfer to the preheated oven to bake for 30-35 minutes.
- Baste the chicken with buttery broth halfway through baking.
- Let rest for a few minutes before serving.
Notes
For best results, use a heavy-bottomed skillet and avoid overcrowding the pan. Fresh garlic is recommended for an intense flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free