Serves: 4

Why this spice: Small-batch Collected Foods seasoning — aromatic, balanced, and built for real home cooking.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 6–8 small Yukon Gold potatoes, peeled, halved and rounded (2 flat sides fondant-style, think shape of a sea scallop)
• 1 tbsp Tuscan Blend
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 bunch Swiss chard, ribs removed, leaves roughly chopped
• 1 1/4 cups chicken stock (low-sodium)
• Sea salt and freshly cracked black pepper

Directions

1. Preheat oven to 425°F (220°C).
2. Brown the potatoes: In a large oven-safe skillet or braiser pan, heat olive oil and butter over medium-high. Add potatoes flat side (any side) down and sear undisturbed for 8 minutes, or until golden brown.
3. Add stock & flip: Flip potatoes, season lightly with salt, and pour in chicken stock to cover the bottom half of the potatoes. Remove from heat.
4. Season chicken: Pat chicken thighs dry, rub with Tuscan Blend, salt, and pepper. Nestle on top of the potatoes, skin side up.
5. Roast for 45–50 minutes until the chicken skin is crisp and internal temp hits 165°F. Stock will reduce, flavoring the potatoes.
6. Add Swiss chard: In the last 5–7 minutes, tuck Swiss chard into the pan. It will wilt into the juices.
7. Serve directly from the pan, spooning buttery broth over everything.

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