Crispy Lemon Herb Chicken and Potatoes
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0.0
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Crispy Lemon Herb Chicken and Potatoes
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Delicious crispy skin lemon herb chicken with little potatoes. All done in one skillet.
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Ingredients
- 6 chicken thighs (skin on)
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 2 (10 fluid ounce) cans chicken broth
- Juice from 1 lemon
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 6 garlic cloves (whole, peeled)
- Pinch of Italian seasoning
- 3/4 pound little potatoes
- salt & pepper to taste
- 1 tablespoon (or to taste) fresh parsley chopped
- 1 tablespoon (or to taste) fresh oregano chopped
Instructions
- Pre-heat oven to 350F and place the rack in the middle of the oven.
- Season chicken with salt & pepper on both sides.
- Add the olive oil to a large, deep skillet (mine is 2" deep) on medium-high heat. Once the oil is hot, add the chicken pieces (skin down) to the skillet. Cook for 8-10 minutes until the skin is crispy. You may need to turn down the heat a bit if the oil is splattering a lot, but you still want to make sure the pan is hot. Turn the chicken and cook for an additional 3-4 minutes.
- Meanwhile, chop the onion.
- Once the chicken is done frying, take it out of the pan and set it aside.
- Add the onion to the pan and cook it for about five minutes or until it's lightly browned.
- Add the chicken broth, lemon juice, honey, mustard, garlic cloves, Italian seasoning, and salt & pepper (if desired) to the pan. Stir until the mustard is dissolved.
- Add the chicken back into the pan and place the little potatoes around the chicken. Put the pan in the oven and cook for 45 minutes.
- Chop the parsley and oregano and set aside.
- Prior to serving, sprinkle the chopped herbs on top and serve immediately.
Notes
- If you don't have an oven proof skillet, you can transfer everything from your pan into a baking dish after step 7.
- Serves 4-6.
- This is the skillet I used to make this recipe.
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