The Dark Lord Give-No-Fucks

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A skillet full of roasted chicken thighs, carrots, potatoes, red onions, and slices of red bell pepper.

Skillet-Roasted Chicken, Potatoes and Peppers

Trust me, it tastes as good as it looks. Disclaimer: I did not write this recipe. I stole it from a magazine by photographing the page it was on cuz it was on the cover and it looked tasty, and that was years ago and I don't even remember what magazine it was so ¯(ツ)

You need an oven-safe skillet for this recipe. Preferably one that's a bit deep as well.


  • 10 small yellow potatoes
  • 2 Tbsp olive oil [Feel free to cut this down or out entirely - believe me, this will be moist enough with only half the oil]
  • 4 chicken thighs (skin on) [The original recipe called for 4 thighs + 4 drumsticks but that's a lot of chicken my dude]
  • Salt and pepper (to taste)
  • 6 cloves garlic, smashed (or about 2 teaspoons of garlic powder)
  • 2 small red onions, cut into ¾-inch-thick wedges
  • 1 large red pepper, cut into 2 in. pieces
  • 1 Tbsp. fresh rosemary (chopped), plus 2 small sprigs, broken into pieces
  • 4 medium carrots, peeled and cut into 3 in. pieces [or just use a good handful of baby carrots like I do]


  1. Preheat the oven to 425°F (about 218°C)
  2. Place the potatoes on a microwave-safe plate, stab them with a fork multiple times to aerate them, and microwave on high for ten minutes. [You may want to reduce this cooking time depending on the power of your microwave.]
  3. When the potatoes are cool enough to handle, cut in half and set aside.
  4. In the meantime, heat 1 Tbsp oil in a large, oven-safe skillet over medium heat.
  5. Season the chicken with salt and pepper [I also like the original Mrs. Dash instead of pepper, but it's up to you]
  6. Cook the chicken skin-side down in the skillet until crispy and golden brown (about 8-10 minutes).
  7. Remove the chicken from the skillet and set it aside skin-side-up on a plate.
  8. Add the remaining oil to the skillet along with the garlic, onions, red pepper and chopped rosemary and cook, stirring, for 2 min.
  9. Add in the potatoes and carrots and season with salt and pepper to taste. Toss to combine.
  10. Nestle the chicken in the skillet among the vegetables and garnish with rosemary sprigs.
  11. Roast the whole pan in the oven until the chicken is cooked and the vegetables are tender, about 30-35 minutes. (The FDA recommends chicken be cooked to a temperature of 165°F [about 74°C].)

Enjoy! And try not to cry too much when you're cutting up those vegetables; onion and rosemary and bell pepper is a powerful combination XD