
Lemon-Herb Chicken with Crispy Potatoes
Ingredients
- 1½ pounds baby potatoes (halved)
- 3 tablespoons olive oil (divided)
- Kosher salt and black pepper
- 4 bone-in (skin-on chicken thighs)
- 4 garlic cloves (lightly crushed)
- 1 lemon (half sliced and half juiced)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ½ cup chicken stock
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 425°F. Toss the potatoes with 2 tablespoons olive oil, salt, and pepper on a rimmed sheet pan. Roast until they begin to brown.
- Meanwhile, season the chicken generously with salt and pepper. Heat the remaining oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until deeply golden. Turn and cook briefly on the second side.
- Add garlic, lemon slices, rosemary, and thyme around the chicken. Transfer the skillet to the oven and roast until the chicken is cooked through and the juices run clear.
- Move chicken to a plate to rest. Place the skillet over medium heat. Add lemon juice and stock, scraping up the flavorful browned bits. Simmer until lightly reduced.
- Spoon the sauce over chicken and potatoes. Finish with parsley and serve with a simple green salad.