Lemon Herb Chicken Potatoes Skillet
The ultimate comfort food, the Lemon Herb Chicken Potatoes Skillet is packed with juicy chicken, tender potatoes, and vibrant flavors. Perfect for an easy weeknight dinner, this dish will delight your taste buds and impress your family and friends. Make it tonight!
Equipment
- 12-inch Cast Iron Skillet
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 your oven to 400°F (204°C). Getting your oven ready ahead of time ensures even cooking for the chicken and potatoes.
- In a large skillet, heat olive oil over medium-high heat. This will create a nice sear on the chicken, locking in the moisture.
- Season the chicken thighs with salt and pepper on both sides. Add them to the skillet skin-side down, allowing them to cook undisturbed for 5 to 6 minutes until the skin is golden brown and crispy.
- Carefully flip the chicken over and cook for another 2 to 3 minutes. You want the outside to have a beautiful color while keeping the inside juicy. Remove the chicken from the skillet and set it aside on a plate.
- Add butter to the same skillet and melt over medium-high heat. The butter will add richness to the dish and flavor to the potatoes.
- Add the halved baby potatoes to the skillet, stirring occasionally for about 5 to 6 minutes until they’re lightly browned. This step is crucial for developing that perfect texture.
- Next, add garlic, rosemary, thyme, and lemon slices to the skillet. Stir everything together, allowing the flavors to blend beautifully. Season the potatoes with salt and pepper.
- Return the chicken to the skillet, placing it on top of the potatoes and lemon slices. This positioning allows the chicken to absorb all the aromatic goodness as it cooks.
- Transfer the skillet to the preheated oven and bake uncovered for 25 to 30 minutes. You’ll know it’s done when the chicken is cooked through and the potatoes are tender.
- Once finished, remove the skillet from the oven and let it cool for a few minutes. This resting period helps the juices redistribute throughout the chicken, ensuring it’s extra juicy. Serve the chicken and potatoes hot, garnished with additional fresh herbs and lemon wedges if desired.
Notes
- Tip 1: Feel free to use chicken thighs or breasts, depending on your preference; thighs may add more flavor.
- Tip 2: Fresh herbs will provide a more vibrant flavor, but dried herbs can be used at a ratio of 1:3.
- Tip 3: Waxy potatoes are ideal for this dish, but others like russet can be used as well.
- Tip 4: Adding a little lemon zest can enhance the lemony flavor; just be sure to only use the yellow part, not the bitter white pith.
- Tip 5: You can chop the ingredients ahead of time to speed up the cooking process.
- Tip 6: This dish pairs wonderfully with a fresh green salad or green beans.