Here’s another classic one-pan dish that will absolutely amaze your tastebuds both with how fabulous it tastes and how easy it is to put together. Pan-seared and roasted chicken thighs are extra succulent and juicy since they are braised in savory chicken broth and bright lemon flavors. Tender potatoes and delightfully leafy kale soak up those flavors as well, meaning that you have a full meal in a single pan. It’s charming and rustic and elegant all at the same time! Lemon Chicken Skillet lets you show off some cooking skills without asking you to break a sweat!
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound chicken thighs, boneless, skinless, and trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper, divided
- 1 pound baby Yukon Gold potatoes, halved lengthwise
- 1/2 cup low-sodium chicken broth
- 1 large lemon, sliced and seeds removed
- 4 cloves garlic, minced
- 1 tablespoon fresh tarragon, chopped
- 6 cups baby kale
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat.
Step 3 –Sprinkle the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Step 4 –Cook, flipping once, until browned on both sides, about 5 minutes total.
Step 5 –Transfer the chicken to a plate.
Step 6 –Add the remaining oil, the potatoes, the remaining salt, and the remaining pepper to the pan.
Step 7 –Cook the potatoes, cut-side down, until browned, about 3 minutes.
Step 8 –Stir in the broth, the lemon, the garlic, and the tarragon.
Step 9 –Return the chicken to the pan.
Step 10 –Transfer the pan to the oven.
Step 11 –Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes.
Step 12 –Stir the kale into the mixture and roast until the kale has wilted, about 3-4 minutes.
Step 13 –Serve.
