Crispy Chicken Thighs with Smoked Paprika Gravy

Per serving  910 kcal · 63g protein · 59g carbs · 49g fat

Ingredients

• 4 boneless skinless chicken thighs
• 2 tsp smoked paprika
• ¾ tsp salt, plus more for the gravy
• ½ tsp black pepper
• ¼ tsp garlic powder
• 2 carrots, cut into 2-inch chunks
• 2 medium potatoes, cut into 1½-inch cubes
• 1 small onion, peeled and quartered
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• Fresh parsley, chopped

Steps

1. Pat the chicken thighs dry. Season both sides with 1 tsp of the smoked paprika, ½ tsp of the salt, the black pepper, and the garlic powder.
2. Toss the carrots, potatoes, and onion on a sheet pan with 1 tbsp of the olive oil, ½ tsp smoked paprika, and the remaining ¼ tsp salt. Spread them in a single layer.
3. Heat the remaining 1 tbsp olive oil in a large cast-iron skillet over medium-high until it shimmers, about 2 minutes.
4. Place the thighs in the hot skillet and sear 4–5 minutes without moving, until the bottom is golden. Flip and sear 3–4 minutes more, then transfer the skillet to a 425°F (220°C) oven.
5. Put the sheet pan of vegetables in the oven on the lower rack. Roast both for 20–25 minutes, stirring the vegetables halfway, until the chicken reads 165°F (74°C) at the thickest part and the vegetables are tender and browned at the edges.
6. Move the chicken to a plate to rest. Set the skillet over medium heat — those browned bits are the gravy. Melt the butter, whisk in the flour, and cook 1–2 minutes until it smells nutty. Pour in the chicken stock a little at a time, whisking smooth, then stir in the last ½ tsp smoked paprika. Simmer 3–4 minutes until it coats the back of a spoon, and season with salt to taste.
7. Scatter the minced garlic and parsley over the roasted vegetables. Plate the chicken and vegetables, then spoon the smoked paprika gravy over the top.