Lemon Herb Chicken and Potato Skillet
"A vibrant and zesty skillet meal featuring tender chicken and roasted potatoes, all coated in a bright, aromatic lemon-herb sauce. This one-pan wonder is perfect for a flavorful weeknight dinner that's both quick and satisfying."
Ingredients
All Steps
Cut baby potatoes into bite-sized pieces. In a bowl, toss potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Season chicken thighs generously with the remaining salt and pepper.
Heat a large skillet over medium-high heat. Add the seasoned potatoes and cook for 10-12 minutes, stirring occasionally, until browned and tender. Remove potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the chicken thighs and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the minced garlic and chopped yellow onion. Sauté for 1-2 minutes until fragrant and softened.
Deglaze the pan by pouring in the chicken broth and lemon juice. Scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer.
Return the cooked potatoes and chicken to the skillet. Stir in the fresh chopped parsley and rosemary. Simmer for 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Serve immediately, ensuring each plate gets a good portion of the lemon-herb sauce.