Golden-brown chicken thighs nestled next to vibrant green herbs and crispy, golden potatoes, garnished with fresh parsley for a burst of color.

Pan-Seared Chicken with Herbed Potatoes

This one-pan dish combines tender pan-seared chicken with crispy herbed potatoes, bringing a taste of spring to your table.

One-pan
Prep 15m · Cook 45m · Total 1h
8 ingredients

In Belgium, the arrival of spring marks a time of renewal and growth, paralleling historical shifts where communities rallied around fresh produce and culinary traditions. The connection to resourcefulness and resilience resonates today, as we embrace both heritage and modern flavors in our meals. Inspired by the advances in technology and sustainability, this dish reflects a commitment to seasonal ingredients and culinary heritage. Inspired by A.I. Is on Its Way to Upending Cybersecurity and The California Lake Billed as the ‘Saudi Arabia of Lithium’.

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Pan-Seared Chicken with Herbed Potatoes
A realistic photo of Pan-Seared Chicken with Herbed Potatoes: Golden-brown chicken thighs nestled next to vibrant green herbs and crispy, golden potatoes, garnished with fresh parsley for a burst of color.
Photography & Composition
- Camera angle: three-quarter view
- Framing / crop: partial out-of-frame
- Setting / surface / props: dark restaurant table
- Lighting style: bounce fill
- Mood / narrative: indulgent decadent
Hard constraints
- Do not reuse prior composition.
- Avoid rustic wood unless specified.
- No centered plating if last image was centered.

Instructions

  1. Preheat the oven to 200°C.
  2. Wash and halve the potatoes, then place them in a large bowl.
  3. Add 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper to the potatoes. Toss until well coated.
  4. Spread the potatoes evenly on one side of a large oven-safe pan and roast in the oven for 20 minutes.
  5. While the potatoes are roasting, season the chicken thighs with salt and pepper on both sides.
  6. In a skillet, heat the remaining olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 5-6 minutes until golden brown.
  7. Flip the chicken and transfer the skillet to the oven, alongside the potatoes. Roast for an additional 20 minutes until the chicken is cooked through and the potatoes are crispy.
  8. Remove from the oven, garnish with fresh parsley, and serve warm.