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One Skillet Chicken with Potatoes and Basil Chimichurri

Here's how you make One Skillet Chicken with Potatoes and Basil Chimichurri
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • Basil Chimichurri
  • 1 1/2 cups fresh basil, roughly chopped
  • 1 1/2 cups extra-virgin olive oil (use good quality)
  • 1 1/2 cups fresh flat leaf parsley, roughly chopped
  • 1/2 cup red onion, finely chopped
  • 2 - 3 garlic cloves, minced
  • 2 1/2 tablespoons red wine vinegar
  • 2 1/2 teaspoons kosher salt or to taste
  • Chicken
  • 3 tablespoons extra-virgin olive oil
  • 3 pounds chicken, bone-in, skin-on, from about a 4-pound chicken, cut into pieces and patted dry with a paper towel (drumsticks and thighs work great here)
  • 1 - 2 tablespoons kosher salt (to taste)
  • 1 tablespoon freshly ground black pepper
  • 2 pounds fingerling potatoes, chopped into 2-inch oblique cuts (so there are two angled sides)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Basil Chimichurri

  • Step 1: Add the basil, oil, and remaining ingredients to a bowl and stir with a fork to combine. The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator for up to 1 day.

  • Chicken

  • Step 2: Place chicken pieces on a cookie sheet. Sprinkle the chicken with the salt and pepper on both sides, let it rest for about an hour (can place in fridge while it rests).

  • Step 3: Heat the olive oil in a large cast-iron skillet or Dutch oven type of skillet over medium-high heat. Place the chicken pieces skin-side down in the skillet and brown on both sides (may need to do this in batches (do not crowd the chicken, as it will steam instead of brown). Fill in the skillet with the potatoes. You want the pan really full so that the surface area is completely covered with chicken and potatoes. Cover with a lid and cook until the chicken has released its juices and everything is golden, about 20ish minutes or so (cooking the chicken skin side down longer than the opposite side is important to prevent the skin from being limp).

  • Step 4: Flip the chicken, then cover again and cook until the thickest part of the chicken reaches 165 degrees F, another 8 to 10 minutes. Check if potatoes are done, if not, you can remove the chicken, cover skillet and cook until potatoes are done, then place chicken back in to reheat.

  • Step 5: Remove from the heat, then add dollops of chimichurri on top and serve immediately.

We hope you enjoy this recipe!

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