Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co.
Makes 1 Serving
- 1 bone-in, skin-on chicken thigh
- 2 medium carrots, peeled and chopped into ½-inch pieces (about 1 cup)
- 4 small red bliss potatoes, cut in ½-inch pieces
- ½tablespoon olive oil
- 1tablespoon mayo
- ½tablespoon sriracha
- 1tablespoon chopped fresh parsley
- Salt and pepper, to taste
Heat oven to 425 degrees.
Heat a large skillet over medium-high heat.
Season chicken thigh on both sides with salt and pepper.
When skillet is hot, add chicken thigh, skin side down. Reduce heat to medium and cook until skin is crispy, about 5 minutes.
Remove chicken thigh from skillet and add carrots and potatoes to skillet. Pour olive oil on top, season with a bit of salt and pepper, and mix everything. Place chicken thigh back in the skillet, skin side down, and arrange vegetables around chicken.
Roast in the 425-degree oven for 20–25 minutes, flipping chicken and tossing vegetables halfway through. Chicken should be cooked through with no pink in the middle.
Stir together mayo and sriracha as a dipping sauce.
Serve vegetables tossed with parsley alongside chicken and dipping sauce.