Lemon Herb Chicken And Potatoes Skillet
User Reviews
5
Lemon Herb Chicken And Potatoes Skillet
Description
This recipe begins by searing bone-in, skin-on chicken thighs in olive oil until the skin is golden and crisp. The chicken is seasoned with salt and pepper before searing, developing flavor and texture. After browning, the chicken is set aside while baby potatoes cook in the skillet with butter until lightly browned. Minced garlic, chopped fresh rosemary and thyme, and lemon slices are added to impart herbal and citrus aromas to the dish.
The chicken returns to the skillet atop the potatoes and lemon, then the entire skillet is transferred to a 400°F oven to bake uncovered for 25-30 minutes. This step finishes cooking the chicken through and tenderizes the potatoes. The lemon adds subtle acidity and fragrance, balancing the rich butter and savory herbs.
Once finished, the dish features a contrast of crispy chicken skin, tender juicy meat, and soft potatoes infused with herb and lemon flavors. This skillet recipe simplifies meal prep by cooking protein and starch together, suitable for serving with green salads or vegetables for a complete dinner.
The notes advise options for chicken parts and herbs, suggest lemon zest for added brightness, and recommend chopping ingredients ahead to save time. The recipe pairs well with fresh green sides to complement the hearty elements.
Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs bone-in, skin-on
- 2 tablespoons butter unsalted
- 1 pound baby potato halved
- 2 cloves garlic minced
- 2 tablespoons rosemary chopped, fresh
- 2 tablespoons thyme chopped, fresh
- 1 lemon sliced
- salt to taste
- black 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.
Notes
- Chicken thighs provide more flavor, but breasts can be used if preferred.
- Fresh herbs like rosemary and thyme give more vibrant flavor; if dried, use a third of the amount.
- Waxy baby potatoes are ideal though russet or other types can substitute.
- Adding lemon zest (yellow part only) enhances citrus notes without bitterness.
- Ingredients can be prepped ahead to speed cooking.
- Serve this skillet with a fresh green salad or steamed green beans for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 122mg | 41% |
| Sodium | 110mg | 5% |
| Potassium | 827mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 43mg | 48% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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