Lemon-Garlic Skillet Chicken and Potatoes
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs — first they boil in water until tender, and then fry into golden nuggets in the remaining oil. Dovetailing Tip: Cook 3 to 4 extra chicken thighs to have enough leftover chicken to shred and use day 4 in Skillet Chicken Enchiladas.
Serving size: 4
Calories per serving: 214
4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
freshly ground black pepper
2 tablespoons unsalted butter
3/4 pound small red potatoes, quartered (about 8 potatoes)
1 small lemon, cut into 1/4-inch-thick slices and halved
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh italian flat-leaf parsley, chopped
4 cups baby arugula
Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.