One-Pan Chicken Thighs with Fingerling Potatoes, Peas, and Bacon
Weeknights were made for one-pan chicken and potatoes.
Keywords
- Main Courses
- Chicken
- Potatoes
- Vegetables
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Instant-read thermometer
- Nonstick skillet
- Oven
- Stove
- Serving platter
- Plate
- Paper towel
- Spatula
- Measuring spoon
Ingredients
- 4 slices bacon, cut into 1⁄2-inch pieces
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1¼ teaspoons table salt, divided
- 1⁄2 teaspoon pepper
- 1 pound fingerling potatoes, unpeeled
- 1 onion, halved and sliced through root end into 1⁄4-inch-thick wedges
- 4 garlic cloves, minced
- 2 teaspoons minced fresh oregano
- 1½ teaspoons all-purpose flour
- 3⁄4 cup chicken broth
- 1½ tablespoons dry sherry
- 1 cup frozen peas
- 1⁄4 cup chopped fresh parsley, divided
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