Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Thigh Recipes Skillet Lemon Chicken & Potatoes with Kale 4.1 (26) 25 Reviews 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on September 19, 2022 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 20 mins Total Time: 50 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts How to Make Skillet Lemon Chicken & Potatoes with Kale This chicken and kale recipe is a hearty, healthy weeknight favorite. It's a simple dinner that's made in one skillet, which means that cleanup is quick and easy. Cook the Chicken We start by cooking boneless, skinless chicken thighs in a large cast-iron skillet in a little bit of oil. Cast-iron skillets are perfect for recipes like this, as they retain heat which helps with browning. We use boneless, skinless chicken thighs because they cook quickly, are high in protein and packed with flavor. After browning for 5 minutes, the chicken thighs are transferred to a plate and set aside for the next step. Cook the Potatoes The potatoes are added next and are cooked cut-side down until browned. We use baby Yukon Gold potatoes that are halved lengthwise so they cook evenly and in the time allotted in the recipe. Low-sodium chicken broth, lemon slices, garlic and fresh tarragon are stirred in with the potatoes. If you can't find fresh tarragon, feel free to substitute with fresh oregano, marjoram or chervil. Finish the Dish The browned chicken thighs are returned to the skillet. Then we transfer the skillet to the oven to finish cooking until the chicken thighs are cooked through and the potatoes are tender, which only takes about 15 minutes. The last step is to stir in the baby kale and roast for just 3 to 4 minutes until the kale is wilted. Wilting kale is a great way to prepare kale without overcooking it. Additional reporting by Jan Valdez Ingredients 3 tablespoons extra-virgin olive oil, divided 1 pound boneless, skinless chicken thighs, trimmed ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 1 pound baby Yukon Gold potatoes, halved lengthwise ½ cup low-sodium chicken broth 1 large lemon, sliced and seeds removed 4 cloves garlic, minced 1 tablespoon chopped fresh tarragon 6 cups baby kale Directions Preheat oven to 400°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. Equipment Large cast-iron skillet Rate it Print Nutrition Facts (per serving) 374 Calories 19g Fat 26g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 374 % Daily Value * Total Carbohydrate 26g 9% Dietary Fiber 3g 10% Total Sugars 2g Protein 25g 49% Total Fat 19g 25% Saturated Fat 4g 20% Cholesterol 76mg 25% Vitamin A 2463IU 49% Vitamin C 41mg 45% Folate 51mcg 13% Sodium 378mg 16% Calcium 65mg 5% Iron 2mg 11% Magnesium 53mg 13% Potassium 677mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved