I am a big fan of one-pan meals!
The last one-pan meal I developed was the sweet and savory One-Pan Dijon-Maple Chicken with New Potatoes; however, this new recipe has a more Tex-Mex / Southwest flavor.
And it couldn’t be easier!
Simply get 4 chicken thighs (bone-in, skin-on – very easy on the wallet too!), a can of Mexicorn, and a can of whole new potatoes – which I love and previously detailed in this post. Slices from half of a jalapeno adds a bit of freshness and spice to this dish. And everything is better with just a bit of butter, don’t you agree? 😉
This is a great weeknight meal and, after a little browning of the chicken and potatoes, it’s basically hands-off and comes together in about 45 minutes (40 minutes of which are in the oven!)
That’s it!
You can split the 4 thighs among 4 people and serve this with a side salad to make the meal go further OR if you’re feeding 2, simply split the 4 thighs among you both and enjoy the fiesta with all of the crispy, perfectly browned skin and juicy chicken, buttery potatoes, and spicy corn and jalapenos – no other sides needed!
Enjoy! 🙂
Save Recipe
Ingredients
- 1-2 tablespoons coconut oil (or vegetable oil)
- 4 bone-in, skin-on chicken thighs
- onion powder
- garlic powder
- sea salt
- black pepper
- 1 can (15 oz.) whole potatoes, drained, cut into halves or thirds
- 1 can (11 oz.) Mexicorn, drained
- 1/2 jalapeno, thinly sliced, some ribs and / or seeds removed, if desired
- 2 tablespoons butter, diced
Instructions
- Heat oven to 350 degrees.
- Trim chicken thighs of any visible fat. Pat dry with paper towels.
- Season thighs liberally on both sides with onion powder, garlic powder, sea salt, and black pepper.
- In a medium- to large-sized cast iron pan, add oil and heat on medium-high.
- Brown thighs skin-side down in oil until you get nice color on them, about 2-3 minutes. Flip the thighs and brown the other side, about 2-3 minutes. Watch your heat so as not to burn the thighs. Remove chicken to a plate.
- Add drained, sliced potatoes to the pan with a dash of salt and pepper and stir until lightly browned and you get some color on them too. Be careful as you don't want to break them apart or mash them. Just wait until they get a bit browned here or there.
- Add chicken back to the pan, skin-side up.
- Pour drained corn around thighs, as well as nestling the chicken a bit on top of the corn as desired. Sprinkle sliced jalapenos over top of everything. Dot with diced butter.
- Bake in the oven, uncovered, for 40 minutes, or until chicken juices drain clear.
Omggg how delicious!
Hi Anne!
It IS delicious! I hope you try it! Let me know! 🙂
Thanks for stopping by!