An easy chicken and potato skillet featuring bone-in chicken thighs, baby potatoes, and a delicious garlic rosemary sauce. Makes a simple and flavorful one-pan dinner!
Baby Potatoes | Garlic Olive Oil | Chicken Thighs White Wine | Rosemary Thyme | Salt | Pepper
Toss the halved baby potatoes in olive oil, garlic, salt, and pepper and season the chicken thighs.
Heat olive oil and sear the chicken on both sides, then set the chicken aside and cook the garlic until fragrant.
Next, deglaze the skillet with white wine and return the chicken, skin side up. Add in the potatoes and top with rosemary.
Bake for 25 to 30 minutes, then serve and enjoy!