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:, March 2019


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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

374 calories; protein 24.7g; carbohydrates 25.6g; dietary fiber 2.9g; sugars 1.8g; fat 19.3g; saturated fat 3.9g; cholesterol 75.5mg; vitamin a iu 2463.4IU; vitamin c 40.6mg; folate 51mcg; calcium 64.8mg; iron 2mg; magnesium 53mg; potassium 677.3mg; sodium 377.9mg; thiamin 0.2mg.

Reviews (7)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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
Rating: 5 stars
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
Rating: 2 stars
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
Rating: 5 stars
Even the kids liked this one. I skipped the Tarragon and Salt. After tasting they were not missed. The lemon gave such flavor. I also used the whole can of low salt chicken broth. The salt in that was enough to flavor. After cooking in the oven for the time recommended I put back on the stove to cook the potatoes better. I will definitely cook this one again! Read More
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
Okay, so I made it a little more fattening. I dredged the chicken thighs in flour seasoned with salt and pepper, reduced the EVOO and added a little butter, and used regular chicken broth. Delish. We will make again. Read More
Rating: 4 stars
I didn’t have room to put everything together in one pan, so I had to bake the chicken separate from the potatoes and spinach ( didn’t have kale on hand) in the oven. Same ingredients except I had to omit the chicken broth. Very flavorful. Potatoes crisped up very nicely. Kale would’ve been even better! 4 stars because I had to change it up but truly was delish. Thank you! Read More