October 13th, 2024
Recipes
Oregano Chicken and Potatoes
Valentina P
- Difficulty
•
- Time 35"
This easy chicken and potato dinner has Mediterranean and chicken stew vibes, but cooks in just one pan! Made with chicken thighs and sliced potatoes in a delicious light broth.
How To MakeDiet Type: Classic
Shopping List
- 4 large boneless skinless chicken thighs
- 3 medium yukon gold potatoes, peeled
- 2 carrots
- 1/2 white onion, sliced
- 3 tablespoons extra virgin olive oil, divided
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 2 minutes per side. Remove from the pan and place in a plate.
- Step 2: Slice the potatoes 1/2-inch thick. Chop the carrots into large 1-inch slices.
- Step 3: Layer the sliced potatoes and carrots over the bottom of the large skillet where we seared the chicken. Top with the seared chicken thighs, followed by the onions. Drizzle the remaining 2 tablespoons of olive oil, the oregano, and salt over the top. Add 3/4 cup of water.
- Step 4: Turn the heat to medium and bring to a simmer. Reduce the heat to medium-low, cover with a lid, and simmer for 20 minutes. After cooking, the sauce will continue to thicken.
- Serve: Divide onto plates, drizzle with the tasty sauce, and enjoy.
Recipe Notes
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What you should eat next
Oregano Chicken and Potatoes
PT35M 4 large boneless skinless chicken thighs 3 medium yukon gold potatoes, peeled 2 carrots 1/2 white onion, sliced 3 tablespoons extra virgin olive oil, divided 1/2 tablespoon dried oregano 1/2 teaspoon salt Gluten Free 3 Servings
Ingredients:
