• Katherine Arthurs

Crispy Chicken Thighs with Shallot + Oregano Pan Sauce Potatoes

Need a comforting meal that's gluten free, dairy free + paleo friendly? Well, here it is!


Lots of sautéed shallots, fresh oregano + bone broth all create the perfect pan sauce. It reduces nicely in the oven + along with crispy chicken skin, moist + tender chicken meat - it's sooo good. The potatoes are perfectly cooked - soaking up all the delicious pan juices.


And double the herbs. I love using dried + fresh herbs together. In this recipe, we have dried oregano that cooks so well in the bone broth as the chicken finishes cooking. Then adding in fresh oregano leaves when you serve- brings out more of the flavor of the herb along with providing a great fresh garnish to the dish.


If you know me at all, you know I love some good crispy chicken skin. It's important to make sure not to drizzle any sauce on top - don't damage that skin you worked so hard at. Plus the sauce is excellent at keeping the chicken moist + so flavorful.


As always, if you make this recipe - I'd love to hear from you. Hope you enjoy it!



Crispy Chicken Thighs with Shallot + Oregano Pan Sauce Potatoes


1 tablespoon coconut oil

6-8 bone-in skin-on chicken thighs

1/2 teaspoon each salt + pepper, plus more for seasoning

4-6 medium - large shallots, peeled + sliced

8 oz. baby or yukon gold potatoes, quartered

2 garlic cloves, chopped

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 cups chicken bone broth

5-6 fresh oregano springs, remove the leaves


Preheat your oven to 400F.


Heat a heavy duty large skillet with the oil in it, over high heat. Sprinkle the chicken thighs on both sides, with half the salt + pepper. When the pan is hot add the chicken thighs, skin side down. Let cook for 6 minutes or until the skin is browned - don't turn or move much until the skin is crispy. Remove from the pan + place the chicken on a plate.


Turn the heat to medium. Add in the shallots + sauté for 2 minutes or until softened + slightly browned. Mix in the potatoes, garlic, dried oregano, red pepper flakes + remaining salt + pepper. Toss to combine everything + cook for 1 minute.


Pour in the bone broth + turn the heat off. Add the chicken thighs back into the pan, skin side facing up. Nestle them into the broth + potatoes, trying not to get the skin soaked in the liquid. Place in the center rack of your oven. Cook for 8-10 minutes or until the chicken is cooked through + the potatoes are tender.


Remove from the oven + sprinkle in the fresh oregano leaves.


Serve + Enjoy!


This recipe was made #glutenfree, #dairyfree + #paleofriendly.