Skillet Lemon Chicken & Potatoes with Kale

This was good, but the lemon taste was barely noticeable and I used two lemons. The roasting takes about 25 minutes (instead of the suggested 15 minutes in the recipe) to make sure the potatoes are fully cooked through. Next time, I'll switch the order of how I place the ingredients in the pan so it can have a bit more flavor.

The chicken has absolutely no flavor. There is no way all of that will fit into a large skillet. 3-4 min is not long enough to cook the kale. We struck this OFF our healthy menu list. Sorry -- just awful.

I had low expectations cause I'm not a huge kale fan... but this was impressive! My alterations: Regular Kale cause I couldn't find baby & dried Basil cause store was out of fresh tarragon. I followed this recipe exactly and it turned out perfect. Because you roast the pan for 4more minutes at the end when you add the kale, it infused the kale so deliciously & the bitterness was cooked out of the kale, pleasantly unexpected. My kids loved that, as did I. Thanks for this unique recipe I can add into our rotation so our vegetable sides don't get so bland.

Too lemony. I used about 50% more chicken and 1/2 of a lemon and it was just too much for us. I used spinach instead of kale since that's what I had and we did find that most of the lemon flavor was in the spinach so maybe using kale would be better. This dish smelled great but I probably won't make it again.

Easy, good-tasting recipe -- although, I think kale might be too bitter an ingredient for myself and others. Next time, I might try adding broccoli.

Tried out this recipe for dinner tonight and it was amazing. I used half the lemon and it bit more garlic and seasoning. While definatly add this to my recipe rotation.

Amazing .. I made 2 changes (used chicken breast instead of thighs+ cayanne pepper instead of tarragon).

This was SO good. The amount of lemon was perfection. Added extra garlic because of course. Will make again.

I used fresh oregano instead of tarragon and a mix of spinach and arugula due to availability. It was delicious and my family were surprised how much they liked it. Love the simplicity one pot meal; I will definitely make this again.

Although really interesting in theory, the chicken didn’t pack enough flavor for me. One fix could be to marinate the chicken in the broth, garlic, lemons overnight but that drastically alters the prep time. Good in theory but for me the flavors need more time to come out and pack a big punch

I used spinach instead of Kale. This was way too lemony. It looked so good, but was really not good.

Made the recipe as stated except used herb salt. The lemon was very overpowering and was all I could taste when eating the kale alone. Will try it again, but only use a half a lemon and resubmit with the results.

I love the simplicity and big flavor of this dish. The lemon slices are more potent than lemon juice would have been and the kale adds a slight bitterness that is lovely. For 3 people, I used 4 smallish chic thighs, 6 gold potatoes, and as much kale as I could fit in my skillet (which wasn't much). The recipe calls for 6 cups of kale, but if you watch the video you see them use just a handful or two. I was much more like the video. The potatoes cooked perfectly using the recipe's time guidance. It was delicious with dried tarragon, but I hope to have fresh next time to see what it will add. I'm adding this to my recipe box.

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!

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.

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!

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.

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.

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.

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.

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.

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.