An easy chicken and potato skillet featuring bone-in chicken thighs, baby potatoes, and a delicious garlic rosemary sauce. Cooked in the skillet then finished in the oven. Makes a simple and flavorful one-pan dinner!
In a medium bowl, toss halved baby potatoes in 1 tsp olive oil, garlic, salt, and pepper. Set aside.
Season chicken thighs on both side with salt and pepper, get it under the skin if possible.
In an oven-safe skillet, add 1 tbsp olive oil and heat over medium high heat.
Starting skin side down, sear chicken thighs on both sides until browned. Remove and set aside. Chicken does not need to be cooked at this point, just seared on the outsides.
Add garlic to the same skillet. Cook until fragrant.
Add white wine to deglaze the pan. Scraps the brown bits off from the bottom as white wine comes to a boil. Allow to slightly reduce.
Return chicken thighs to the skillet - skin side up, and avoid overlapping.
Bring potatoes into the skillet allowing them to settle in between the chicken thighs.
Top with rosemary.
Bake 25-30 minutes. Or until thighs reach an internal temperature of 165℉.