Herby Lemony Chicken Thighs with Potatoes Is Spring In a Skillet

Here's a delicious recipe for Herby Lemony Chicken Thighs with Potatoes – a perfect, flavorful, one-pan dish for a comforting meal!

Herby Lemony Chicken Thighs with Potatoes

Calories per serving: Approximately 450-500 kcal
Suggested meal time: Dinner
Serving size: 1 chicken thigh with potatoes

Ingredients:

• 4 bone-in, skin-on chicken thighs

• 4 medium-sized potatoes, cut into wedges

• 1 tablespoon olive oil (for cooking)

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• Zest and juice of 1 lemon

• 3 tablespoons fresh parsley, chopped

• 2 cloves garlic, minced

• Salt and pepper to taste

• 1/2 cup chicken broth or water (for extra moisture)

• Optional: 1 tablespoon melted butter (for extra flavor)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Season the Chicken and Potatoes:

   • In a small bowl, combine the dried oregano, thyme, garlic powder, lemon zest, salt, and pepper. Add the lemon juice and olive oil, mixing everything together.

   • Rub this herb and lemon mixture all over the chicken thighs, ensuring they are well-coated.

   • In another bowl, toss the potato wedges with a little olive oil, salt, pepper, and some of the remaining herb mixture. Set aside.

3. Sear the Chicken:

   • In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down. Sear for about 5-7 minutes, until the skin is crispy and golden. Flip the chicken thighs and cook for another 2 minutes on the other side. Remove the chicken from the skillet and set aside.

4. Cook the Potatoes:

   • In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. If the skillet is dry, add a little more oil.

   • Place the potato wedges in the skillet in a single layer. Pour in the chicken broth (or water) to keep the potatoes moist while they cook. Season with a pinch of salt and pepper.

5. Roast the Chicken and Potatoes:

   • Return the chicken thighs to the skillet, skin-side up, on top of the potatoes.

   • Transfer the skillet to the oven and roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender and golden.

6. Finish and Serve:

   • Once done, remove the skillet from the oven. Garnish with freshly chopped parsley and serve immediately. For extra flavor, drizzle with melted butter if desired.

Tips:

• Energy-efficient tip: Cook the potatoes in the same skillet as the chicken to save on energy and cleanup time.

• Who benefits: This dish is perfect for anyone looking for a hearty, one-pan meal with protein and vegetables. It’s especially good for those who love the flavor of lemon and herbs.

Enjoy your Herby Lemony Chicken Thighs with Potatoes – a simple, flavorful, and comforting meal!