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ONE PAN SUPERBLY HERBY CHICKEN THIGHS AND POTATOES

Ingredients

4-6 chicken thighs, bone-in and skin-on (about 2 – 2 ½ pounds )

4 tablespoon lemon juice

2 tablespoon Worcestershire sauce

4 tablespoon olive oil

½ cup flour

3 tablespoon Dish off the Block Superbly Herby Seasoning

4 medium potatoes, cut into ½” slices or chunks

2 cups frozen corn, thawed

½ teaspoon salt

2 tablespoon fresh parsley, chopped

Instructions

Preheat oven to 400 degrees.

Trim any excess fat from the chicken thighs place in a large bowl with the lemon juice and Worcestershire sauce.  Turn to coat and let marinade for at least 30 minutes or up to 3 hours.

Heat 2 tablespoons of the olive oil in a large cast iron or oven proof skillet over medium high heat.

Combine the flour and Superbly Herby Seasoning in a pie plate or shallow baking dish.  Remove the chicken thighs from the marinade and press into the flour and spice mixture to coat on all sides – reserve remaining marinade and flour mixture for potatoes.

Place the seasoned thighs in the hot pan, skin-side-down to sear.  Let cook until the skin is mahogany brown and very crispy, about 4-5 minutes.  Turn them over and cook an additional 2-3 minutes on the second side.  Remove to a plate.  Note -chicken will not be cooked through and will continue cooking in the oven.

Add the remaining tablespoon of olive oil to the pan drippings.  Toss the potatoes in the remaining marinade and then coat in the remaining flour mixture.  Place in the pan and cook until they are lightly browned on all sides, flipping occasional so they have color on all sides.

Place the thighs back in the pan, skin-side-up, and nestle them into the potatoes.

Place in the oven and bake for 35-45 minutes until the thigh juices run clear when poked with a knife.  Add the corn to the pan and sprinkle with salt.  Toss lightly with the potatoes and bake for another 6-8 minutes until the corn is heated through.

Garnish with parsley and DEVOUR!

Serves 4-6 but is easily cut in half for 2!

Optional – Instead of corn:

Add 2 large carrots, peeled and cut into 2-3” pieces, at the same time as you add the seared chicken back into the potatoes.  And/or add 1 bunch asparagus, woody ends removed about ⅓ the way up each stalk.  Drizzle with olive oil and add to the pan for the last 8-10 minutes of cooking time.

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