Easy Lemon Herb Chicken And Potatoes Skillet
My love for creating one-pot wonders in a skillet knows no bounds! From skillet chicken pot pie to skillet shepherd’s pie, I love how convenient they are to make while still being incredibly delicious. And this lemon herb chicken and potatoes skillet recipe has truly captured my heart with its succulent chicken thighs roasted to perfection with tangy lemon juice and fresh fragrant herbs! With just one pan and a handful of easy-to-find ingredients, lemon herb chicken takes very little effort to make. This uncomplicated and foolproof recipe takes the hassle out of cooking without compromising on flavor. Whether you’re comfortable in the kitchen or new to cooking, this tasty dish leaves you wondering why you didn’t try it sooner!
Olive Oil – Used to get a beautiful sear on the chicken. Use extra virgin olive oil for the most flavor. Chicken Thighs – I choose to use bone-in, skin-on chicken thighs. However, boneless thighs can also be used but they will require less cooking time. Unsalted Butter – Adds richness and complements the lemony notes. Always use unsalted butter to control the amount of added salt. Baby Potatoes – These little potatoes are quick to cook and pair well with the chicken. You can also use larger potatoes cut into chunks. Garlic – Gives the dish some depth of flavor. Fresh garlic is the best choice. Yet, you can use garlic powder if needed. Fresh Herbs – Chopped fresh rosemary and fresh thyme leaves infuse the chicken and potatoes with aromatic herb flavor. In a pinch, you can use dried herbs. Lemon – A layer of fresh lemon slices brings a burst of tanginess to the chicken. Seasonings – Salt and black pepper are used to season the lemon herb chicken and potatoes.
This simple chicken recipe is incredibly easy and requires just one pan, making both cooking and cleanup a breeze! Once the chicken is perfectly seared on the stovetop, the oven takes care of the rest! To begin, you need to preheat your oven to 400°F (204°C). It’s crucial that the oven be nice and hot before the chicken goes in to finish cooking. While the oven is preheating, you can begin the recipe. First, heat the olive oil over medium-high heat in a large oven-safe skillet. Next, season the chicken thighs on both sides with salt and black pepper. Once the oil is hot, place the chicken thighs skin-side down in the skillet. Then let them cook for about 5 to 6 minutes or until the skin turns beautifully golden brown and crispy. Now, carefully flip the chicken thighs over and let them cook for an additional 2 to 3 minutes. Then remove the chicken from the skillet and place it on a plate. Now, melt the unsalted butter in the same skillet over medium-high heat. Then add the halved baby potatoes and let them cook for 5 to 6 minutes or until lightly browned. Next, stir in the minced garlic, fresh rosemary, fresh thyme, and lemon slices. Then sprinkle the potatoes with salt and black pepper to season them to taste. With your chicken and potatoes perfectly browned, place the seared thighs on top of the bed of potatoes and lemon slices. Next, transfer the skillet to the preheated oven and bake the chicken uncovered for 25 to 30 minutes or until the thighs are fully cooked and the potatoes are tender. When ready, the chicken should register at 165°F (75°C) when tested with a cooking thermometer. Once it’s done, remove the chicken and potatoes from the oven and allow the dish to cool slightly before serving. Then garnish with more fresh herbs and lemon wedges if you like and enjoy!
Storage
You can store leftover lemon herb chicken and potatoes in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, put the leftovers in the microwave for a few minutes on medium heat or in the oven at 350°F (177°C) for about 10 minutes. However, if frozen, you’ll need to let it thaw out overnight in the fridge before reheating.
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