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.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with ¼ 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 ¼ 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.
374 calories;19 g fat(4 g sat); 3 g fiber; 26 g carbohydrates; 25 g protein; 51 mcg folate; 76 mg cholesterol; 2 g sugars; 0 g added sugars; 2,463 IU vitamin A; 41 mg vitamin C; 65 mg calcium; 2 mg iron; 378 mg sodium; 677 mg potassium
Vitamin C (68% daily value), Vitamin A (49% dv)
Carbohydrate Servings: 1½
Exchanges: 3 lean protein, 2 fat, 1½ starch, ½ vegetable
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.
May 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.
May 05, 2019
By: Cory Wilcox
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.