Lemon-Garlic Skillet Chicken and Potatoes

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 30 min
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
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Ingredients

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

3/4 pound small red potatoes, quartered (about 8 potatoes)

1 small lemon, cut into 1/4-inch-thick slices and halved

4 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh Italian flat-leaf parsley, chopped

4 cups baby arugula

Directions

  1. Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
  2. Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley. 
  3. Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.  

Let's Get Cooking!

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anitazoe

I am not much of a fan of chicken thighs so I was going to use chicken breast, but I am so glad I used the thighs. This was so delicious, juicy, and satisfying. From reading prior reviews I made some minor adjustments. I used less lemons, used chicken broth instead of water, and added cayenne to season the chicken (I like a little spice in my food). Following the recipe, the chicken and potatoes were crispy, but the chicken took a little longer to reach 165 degrees in the thickest part, so make sure you check. Arugula was a perfect complement to the dish.

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