skillet roasted chicken thighs with onions and bread

mains recipes

These skillet roasted chicken thighs with onions and bread are a perfect go-to on weeknights when you don’t have a lot of time and you don’t want to have to fuss around a lot. Just brown the chicken in the skillet, toss everything in the oven, and that’s it!

I like to have chicken thighs on hand in my freezer at all times. Whenever they go on sale at the store, I buy them in bulk, and then freeze them in portioned out freezer bags.

For this recipe, if you do not have a cast iron skillet skillet, use any dutch oven or pot that can go in the oven.

These skillet roasted chicken thighs with onions and bread can be a dinner all on its own, or I like to make it with some tomato and cucumber salad!

skillet roasted chicken thighs with onions and bread

course Main Course
keyword 30 minute meal, cast iron skillet, chicken
prep time 5 minutes
cook time 25 minutes
total time 30 minutes

ingredients

  • 3/4 c extra virgin olive oil, divided
  • 4 bone-in skin on chicken thighs
  • kosher salt
  • ground pepper
  • 1 T garlic powder
  • 1 red onion, quartered and cut in large chunks
  • 1/2 baguette, cut lengthwise down the center, and cut / torn in large chunks

instructions

  1. Preheat oven to 375° F. Heat 1/4 c extra virgin olive oil in cast iron skillet over medium high heat.
  2. Pat chicken dry with paper towels. Season both sides with salt and pepper. Set aside In a small bowl, toss the onions with 1/4 c olive oil and 1/2 t salt. Set aside. In another bowl, toss the bread with the remaining 1/4 c olive oil and 1/2 t salt.
  3. Place the chicken skin side down in hot skillet. Cook until skin is dark and golden, for about 5 minutes. Flip the chicken and arrange the onions in the skillet around the chicken. Place the skillet in the oven and bake for 15 minutes.