Pan Roasted Chicken Recipe

Season the Chicken

Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and thyme.

Sear the Chicken

In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until golden brown. Flip and sear the other side for 5 minutes.

Roast the Chicken

Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 25-30 minutes until the internal temperature reaches 165°F (75°C). Remove from oven and let rest.

Sauté the Mushrooms

In the same skillet used for the chicken, add butter and mushrooms. Sauté for 5 minutes until mushrooms are browned.

Add Garlic and Stock

Add minced garlic and cook for 1 minute. Pour in the chicken stock and soy sauce. Scrape up any browned bits from the bottom of the skillet.

Reduce the Sauce

Simmer the sauce for 5-7 minutes until it thickens slightly. Adjust seasoning with salt and pepper.

Cook the Potatoes

Boil the new potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Crush and Season

Gently crush the potatoes with a fork. Mix in butter, salt, pepper, and chopped chives.

Heat Oil and Sauté Garlic

In a large pan, heat olive oil over medium heat. Add sliced garlic and cook for 1 minute until fragrant.

Add Spinach

Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

Plate the Dish

On each plate, place a portion of crushed new potatoes, topped with the roasted chicken thighs. Drizzle the mushroom pan jus over the chicken and serve the sautéed spinach on the side.