When my husband and I had been dating for several months, I decided to pull out all the stops and roast a chicken for the first time. At that time, that was a pretty big undertaking for me. All that I had dared to cook for him up until that point was pasta with jarred tomato sauce and simple stir-fries (though nothing as tasty as my Chicken & Broccoli Stir-Fry with Hoisin & Ginger Sauce). I scoured magazines and the internet for the best recipe and any chicken roasting tips I could find, hoping against hope that I could succeed in presenting a dish that wouldn’t poison us. All seemed to be moving along swimmingly at the beginning. I slid a mixture of fresh herbs and butter under the skin, tied the legs, and slid the bird into the oven. It roasted to a beautiful golden brown, and the thermometer appeared to be telling me what I needed to know. After letting my beautiful creation rest, I brought it to the table for a dramatic display of carving. As I cut into the chicken, however, I realized that it was raw. Pink in places that you do not want to see any pink. I was devastated! I actually burst into tears. My husband insisted on taking photos of me holding the pathetic bird (from its best, uncarved side). The pictures show a young, red-eyed woman, tears streaming down her cheeks, holding a chicken that had seen better days. I give credit to my husband that he didn’t drop the camera and run.
In a small bowl, combine 1 tablespoon smoked paprika, 1/2 teaspoon salt, 1 tablespoon olive oil, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme.
Rub the spice mixture over 4 skinless, bone-in chicken thighs. You can use boned chicken thighs if that’s what you have. Just be sure to adjust the cooking time. They will take slightly less time to cook than bone-in thighs.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.
Uncover and nestle the chicken thighs into the potato mixture.
3/4 tsp salt, divided
1 tbsp smoked paprika
2 tbsp olive oil, divided
1 tsp dried thyme
1/2 tsp freshly ground black pepper
4 skinless, bone-in chicken thighs
1 lb red-skinned potatoes, thinly sliced
1 red bell pepper, cut into 1/2-inch dice
1 shallot, minced
2 garlic cloves, minced
1/2 cup chicken broth
In a small bowl, combine smoked paprika, 1/2 teaspoon salt, 1 tablespoon olive oil, pepper, and thyme. Rub the spice mixture over the chicken thighs.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally. Add 1/2 cup chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture. Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Serve.