Herb-Infused Chicken & Potato Skillet

1.Preheat your oven to 425°F (220°C).

2.In a large mixing bowl, combine 2 tablespoons olive oil, minced garlic, dried thyme, rosemary, oregano, smoked paprika, salt, and pepper. Stir well to create the herb marinade.

3.Add the chicken thighs to the bowl and toss to coat thoroughly with the herb marinade. Set aside to marinate while preparing the potatoes.

4.In another bowl, toss the halved baby potatoes with the remaining 1 tablespoon olive oil, salt, and pepper.

5.Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down (if skin is present) and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes.

6.Remove the chicken from the skillet and set aside. Add the potatoes to the skillet in a single layer. Cook for 5 minutes, stirring occasionally, until they start to brown.

7.Nestle the chicken thighs back into the skillet among the potatoes. Transfer the skillet to the preheated oven.

8.Roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.

9.Remove the skillet from the oven. Drizzle fresh lemon juice over the chicken and potatoes. Sprinkle chopped fresh parsley and basil on top for a bright, fresh finish.

10.Let the dish rest for 3-5 minutes before serving to allow flavors to meld.