One Pan Chicken Thighs with Potatoes, Kale and Parmesan

One Pan Chicken Thighs with Potatoes, Kale and Parmesan


  • 8 organic chicken thighs, bone-in and skin-on
  • Kosher salt and freshly cracked black pepper, to taste
  • Ghee
  • 1 large leek, white and pale green part only, washed, halved and thinly sliced into thick half-moons
  • 2 garlic cloves, grated or finely minced
  • 1 tbsp. minced thyme
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 bunch lacinato kale, washed, ribs removed and roughly chopped
  • 8 ounces mascarpone cheese, room temperature
  • 3/4 cup low sodium chicken stock
  • 1/3 cup freshly grated parmesan cheese, plus more for garnish
  • 1 1/2 pounds baby Yukon gold potatoes, halved


  1. Preheat oven to 375F.

  2. Liberally season both sides of the chicken with salt and pepper.

  3. Bring a 12-inch shallow braiser or cast iron skillet up to heat over medium. Add in 1-2 tbsp. of ghee. Working in batches add in 4 chicken thighs, skin side down, and cook for 3-5 minutes or until golden brown and the skin is crispy. Flip and cook for 2-3 minutes more then remove to a plate. Continue with the remaining 4 pieces, adding more ghee to the pan if needed.

  4. Turn the heat to medium low and add in the leeks and garlic, sauté for 2-3 minutes then add in the thyme and deglaze with the white wine. Once absorbed add in the kale and sauté until the wilted, about 3-4 minutes. Next add in the mascarpone and melt through followed by the stock and parmesan. Stir together and season with salt and pepper.

  5. Remove from heat and add in the potatoes, stirring to submerge. Lastly nestle in the chicken, skin side up. Place in the oven and cook for 45-50 minutes or until the chicken is cooked through and the potatoes are tender.

    Recipe Courtesy of Megan Mitchell

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