Chicken with Pickles and Sour Cream

Step 1

Preheat oven to 425°F. Scrub and slice the 4 potatoes into 1/2-inch rounds. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet. Roast until golden and tender, about 25 minutes.

Step 2

While potatoes roast, slice the 1 red bell pepper into thin strips and chop the 1 cup pickles into small pieces. Pat the 4 chicken thighs dry with paper towels and season with remaining 1/2 tsp salt and 1/4 tsp pepper.

Step 3

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken thighs skin-side down and sear until golden and crisp, about 5 minutes. Flip and cook 3 minutes more. Remove chicken to a plate.

Step 4

In the same skillet, add the sliced red pepper and cook over medium until softened, about 3 minutes. Stir in the chopped pickles and 1 cup sour cream, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes.

Step 5

Return chicken to the skillet, nestling into the sauce. Transfer to the oven and bake until chicken is cooked through (165°F internal), about 10 minutes. Serve hot with the roasted potatoes alongside.

Step 6

Let rest 5 minutes before serving. The sauce will thicken as it cools—stir in a splash of water if needed.