Chicken Thighs with Potatoes

Preparation Preheat the oven to 375°F (190°C).

2.Season the chicken thighs with salt and pepper on both sides.

Cooking the Chicken Heat a large oven-proof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip the chicken thighs and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.

Cooking the Onion and Garlic Add the sliced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Cooking the Vegetables Add the sliced carrots and cubed potatoes to the skillet. Season with salt and pepper, and toss to coat the vegetables in the onion and garlic mixture.

6.Place the chicken thighs on top of the vegetables in the skillet.

Adding the Sour Cream Spread the sour cream evenly over the chicken thighs.

Baking Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 45 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve Serve the chicken thighs and vegetables hot. Enjoy!