Lemon Herb Chicken And Potatoes Skillet
Indulge in the rich flavors of our Lemon Herb Chicken and Potatoes Skillet, a one-pan wonder that brings together succulent chicken and golden-brown potatoes. The harmonious blend of zesty lemon and aromatic herbs promises a culinary experience that's both satisfying and effortlessly elegant.
Servings: 4
Calories: 349kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs bone-in, skin-on
- 2 tablespoons butter unsalted
- 1 pound baby potatoes halved
- 2 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 1 lemon sliced
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C).
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper on both sides and add them to the skillet skin-side down.
- Cook for 5-6 minutes or until the skin is golden brown and crispy. Flip the chicken over and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Add the butter to the same skillet and melt over medium-high heat. Add the potatoes to the same skillet and cook for 5-6 minutes or until they are lightly browned. Add the garlic, rosemary, thyme, and lemon slices to the skillet and stir to combine. Season the potatoes with salt and pepper.
- Return the chicken to the skillet, placing it on top of the potatoes and lemon slices. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- Remove the skillet from the oven and let it cool for a few minutes. Serve the chicken and potatoes hot, garnished with additional fresh herbs and lemon wedges if desired.
Video
Notes
- Chicken Selection: Feel free to use chicken thighs or breasts, depending on your preference; thighs may add more flavor.
- Herb Variations: Fresh herbs will provide a more vibrant flavor, but dried herbs can be used at a ratio of 1:3.
- Potato Choice: Waxy potatoes are ideal for this dish, but others like russet can be used as well.
- Lemon Zest: Adding a little lemon zest can enhance the lemony flavor; just be sure to only use the yellow part, not the bitter white pith.
- Make Ahead: You can chop the ingredients ahead of time to speed up the cooking process.
- Serving Suggestion: This dish pairs wonderfully with a fresh green salad or green beans.
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 24g | Protein: 25g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 110mg | Potassium: 827mg | Fiber: 4g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 3mg
