Skillet Lemon Chicken & Potatoes with Kale

Rating: 4.2 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This easy one-pan skillet-roasted lemon chicken is perfect for weeknight dinners. Juicy chicken thighs are cooked in the same pan as baby potatoes and kale for a satisfying meal with the added bonus of minimal cleanup.

Carolyn Casner
Source: EatingWell.com, March 2019

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Recipe Summary

active:
30 mins
total:
50 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Egg Free
Gluten-Free
Low Sodium
Nut-Free
Soy-Free
Healthy Aging
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.

  • Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.

  • Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.

Nutrition Facts

Serving Size: 1 chicken thigh & 1 cup vegetables
Per Serving:
374 calories; protein 24.7g 50% DV; carbohydrates 25.6g 8% DV; exchange other carbs 1.5; dietary fiber 2.9g 12% DV; sugars 1.8g; fat 19.3g 30% DV; saturated fat 3.9g 19% DV; cholesterol 75.5mg 25% DV; vitamin a iu 2463.4IU 49% DV; vitamin c 40.6mg 68% DV; folate 51mcg 13% DV; calcium 64.8mg 7% DV; iron 2mg 11% DV; magnesium 53mg 19% DV; potassium 677.3mg 19% DV; sodium 377.9mg 15% DV; thiamin 0.2mg 19% DV.
Exchanges:

3 lean protein, 2 fat, 1 1/2 starch, 1/2 vegetable

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Amy
Rating: 5 stars
11/21/2019
I made this recipe as written and we really enjoyed it! We had plenty of lemon flavor and the tarragon was subtle which was fine for us. I would use fewer potatoes maybe 12oz of fingerlings. I also had trouble fitting it all in the pan so I may try a baking dish next time as suggested by others. Will definitely make again. Read More
Libby Taylor
Rating: 4 stars
09/17/2019
I didn’t change anything in this recipe. I really liked this one. My kids are super picky, but we’re not short order cooks in this house. It was not one of their favorites but I will save it and make it again. I served it with a side of sweet corn off the cob. Read More
d_k2018@yahoo.com
Rating: 5 stars
05/16/2019
I made this but I eliminated the kale. Used one breast and one thigh. I have made it again the same week. Only for myself. I love this. Read More
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Ridgerunner
Rating: 5 stars
05/06/2019
My family loved this! Lemon bright (leave the peels on!) and tasty simple and healthy and a great way to introduce a little kale into the lives of the adolescent set. I made this exactly as written except used a 9x13 glass baking dish for the baking part of things as my skillet was not quite big enough to hold all this goodness. Also....I suspect that it cooks a little more evenly that way. Read More
Cory Wilcox
Rating: 2 stars
05/05/2019
Overall bland. The lemon flavor was barely noticeable. The potatoes had no flavor and because they sit in the chicken stock they weren't crispy. Used spinach instead of kale and it was the only thing that tasted good. Read More
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