Tender chicken thighs, golden potatoes, sweet onions, and carrots roast together in one hearty skillet, building a dinner that feels rustic, cozy, and full of mountain-kitchen flavor. West Virginia Appalachian Herb Infused Olive Oil Blend brings thyme, parsley, garlic, sage, marjoram, black pepper, rosemary, and oregano into the pan so every bite lands savory, fragrant, and deeply comforting. It’s the kind of family dinner that works just as well for a relaxed weeknight as it does for Sunday supper, and it leaves the table feeling warm and satisfied.
Appalachian Skillet Chicken Prepared with West Virginia Appalachian Herb Infused Olive Oil Blend
Ingredients
Equipment
Method
- 1. Heat the oven to 400°F and set a large oven-safe skillet over medium-high heat.
- 2. Pat the chicken thighs dry, then season both sides with kosher salt and black pepper.
- 3. Warm the West Virginia Appalachian Herb Infused Olive Oil Blend with the olive oil in the skillet.
- 4. Place the chicken skin-side down and sear until the skin is deep golden, about 5 to 7 minutes. Flip and cook 2 minutes more, then transfer to a plate.
- 5. Add the potatoes, onion, and carrots to the skillet. Cook for 5 minutes, stirring occasionally so the vegetables pick up the pan flavor.
- 6. Stir in the garlic and cook just until fragrant, about 30 seconds.
- 7. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir in the butter.
- 8. Nestle the chicken back into the skillet, skin-side up, then transfer the pan to the oven.
- 9. Roast until the chicken is cooked through and the potatoes are tender, about 20 to 25 minutes.
- 10. Finish with parsley, rosemary, and a squeeze of lemon, then serve hot from the skillet.
Notes
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Let us know how it was!Recipe Tips
Pat the chicken dry before seasoning so it browns well in the skillet. Cut the potatoes into even pieces so they finish at the same pace as the vegetables. If the pan starts to look dry, add a small splash of broth to keep the drippings moving without losing the roasted flavor.
Serving Suggestions
Serve this straight from the skillet with warm biscuits, crusty bread, or a simple green salad. It also pairs nicely with mashed potatoes or buttered noodles when you want to stretch the meal a little farther.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or in the oven until warmed through, adding a spoonful of broth if needed to keep the pan juices loose.
Variations
Swap in boneless chicken thighs if you want a slightly faster finish, or use Yukon Gold potatoes for a creamier bite. You can also add mushrooms, turnips, or green beans for a different garden-style skillet.
