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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 349 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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 Information
Serving
1serving
Calories
349kcal
(17%)
Carbohydrates
24g
(8%)
Protein
25g
(50%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
122mg
(41%)
Sodium
110mg
(5%)
Potassium
827mg
(24%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
406IU
(8%)
Vitamin C
43mg
(48%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349
% 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.