^^^
Oops, PP already said thyme and rosemary. We think alike.

Anonymous wrote.P.S. It works better if the first layer in is onions. If the bottom is all potatoes, it may stick too much or burn a little bit.

Thanks for your recipe--sounds delicious! Also, do you cover the iron skillet in the oven?

If you're doing it in the oven, leave it uncovered for most of the cooking. You want all that moisture in the onions and potatoes to evaporate, not to steam your chicken.
Toward the end of the hour, keep an eye on it--if the skin gets too brown for your taste or threatens to burn, you can throw some foil over it for the last few minutes.

I totally agree with the carrots and parsnips idea in winter. When I do that I throw in a little thyme and either marjoram or rosemary.
I'll have to try the herbes de provence thing. Sounds nice.

I make it just like the recipe the prior poster wrote out.

In the summer I would add Herbs de Provence and serve with asparagus.
In the winter I add a few carrots and parsnips and use rosemary and thyme.

My fave oven chicken recipe is this - Cook in a glass dish on 375 until chicken is 165 degrees.

1 pint box cherry tomatoes
2 cans cannelloni beans
6 boneless skin-on chicken thighs or equivalent chicken parts

Put beans and tomatoes in the dish
Drizzle liberally with olive oil and toss with some rosemary and thyme
Place chicken on top, skin side up

You can serve as is or you can scoop out some beans and tomatoes and put them in a small food processor or magic bullet with some broth or oil or milk or sour cream and purée it. Then serve a piece of chicken on a bed of beans and tomatoes, top with the puréed "sauce" you made and or a bit of Asiago or other hard, nutty cheese.

You can also put the beans and tomatoes on a bed of baby spinach which will then wilt from the heat if you don't want to make a side veggie.

Anonymous wrote:P.P.S. It works better if the first layer in is onions. If the bottom is all potatoes, it may stick too much or burn a little bit.

Thanks for your recipe--sounds delicious! Also, do you cover the iron skillet in the oven?

P.P.S. It works better if the first layer in is onions. If the bottom is all potatoes, it may stick too much or burn a little bit.

P.S. Don't forget to scrape up what sticks to the bottom. That's where the crispy extra goodness is.

This is so easy, and so good.

Cut a bunch of potatoes into 1/4" to 1/3" slices. Yukon golds work well.
Cut a bunch of onions into 1/3 to 1/2" slices. Use sweet onions if you like (Vidalia, Maui, Walla Walla), but really any onions will do.

Oil the bottom of an electric skillet or large cast iron skillet.
Half-fill the skillet with loosely stacked/scattered potatoes and onions.
Arrange your chicken pieces, skin on, on top. You can use all thighs, thighs and drumsticks, or mixed parts. You don't want to use all white meat here--make at least half of it dark.
Generously salt and pepper all over the top.

If it's an electric skillet, cover it, and cook at 350. If it's a cast iron skillet, put it in a 350 oven.

Cook till done--roughly an hour, depending on how much you've got in there.
That chicken fat should render down and flavor the whole shebang. Serve each person a chicken piece, a scoop of chicken-y taters 'n' onions, and some kind of green vegetable.

You can also do this with sweet potatoes. Different flavor, but still good. I prefer with the yukon golds.

You could try this one:
http://www.epicurious.com/recipes/food/views/Perfect-Pan-Roasted-Chicken-Thighs-365489

and add in any veggies you like to roast with it.

I am looking for a recipe for roasted chicken pieces (opposed to a whole chicken) with items in the roasting pan like onions, carrots, prunes, etc - what to baste the chicken with, etc. Thanks.