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West Virginia Appalachian Herb Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Appalachian Skillet Chicken Prepared with West Virginia Appalachian Herb Infused Olive Oil Blend

Tender chicken thighs, golden potatoes, onions, and carrots come together in one rustic skillet with the savory, herb-forward flavor of West Virginia Appalachian Herb Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Dish
Cuisine: American Classics, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds bone-in skin-on chicken thighs
  • 2 tablespoons West Virginia Appalachian Herb Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pound baby potatoes halved
  • 1 medium yellow onion cut into wedges
  • 2 medium carrots sliced into thick coins
  • 4 garlic cloves minced
  • 1/2 cup chicken broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1/2 lemon cut into wedges

Equipment

  • 1 large oven-safe skillet 12-inch cast iron or heavy stainless steel
  • 1 Chef Knife For trimming chicken and cutting vegetables
  • 1 Cutting board For prep
  • 1 Wooden spoon For stirring and scraping the pan
  • 1 Tongs For turning chicken
  • 1 Instant-read thermometer For checking doneness

Method
 

Instructions
  1. 1. Heat the oven to 400°F and set a large oven-safe skillet over medium-high heat.
  2. 2. Pat the chicken thighs dry, then season both sides with kosher salt and black pepper.
  3. 3. Warm the West Virginia Appalachian Herb Infused Olive Oil Blend with the olive oil in the skillet.
  4. 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. 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. 6. Stir in the garlic and cook just until fragrant, about 30 seconds.
  7. 7. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir in the butter.
  8. 8. Nestle the chicken back into the skillet, skin-side up, then transfer the pan to the oven.
  9. 9. Roast until the chicken is cooked through and the potatoes are tender, about 20 to 25 minutes.
  10. 10. Finish with parsley, rosemary, and a squeeze of lemon, then serve hot from the skillet.

Notes

The chicken skin should be browned before roasting so the skillet builds flavor. If your potatoes are on the large side, give them an extra few minutes on the stovetop before the pan goes into the oven. Serve immediately for the best texture.

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