Skillet Chicken Thighs and Veggies
2 Pounds Bone-In Chicken Thighs
1 Teaspoons Paprika
2 Teaspoons Kosher Salt, Or More To Taste
1 Teaspoon Ground Black Pepper, Or More To Taste
2 Tablespoons Vegetable Oil
1 Pound Chopped Zucchini
1 Pound Fingerling Potatoes, Halved
1 Medium Onion, Chopped
1 Cup Chicken Broth, Divided
1 Tablespoon Cornstarch
Step 1 Season chicken thighs with paprika, salt, and pepper.
Step 2 Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
Step 3 Add potatoes, and cook over medium-high heat, stirring occasionally, until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
Step 4 Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
Step 5 Place chicken over vegetables, cover, and cook until veggies are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed. Serve hot with rolls and salad. Serves 6-8.