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Homemade Lemon Herb Chicken And Potatoes Skillet photo
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Lemon Herb Chicken And Potatoes Skillet

This Lemon Herb Chicken And Potatoes Skillet is a one-pan wonder! Juicy chicken thighs, tender potatoes, and fragrant herbs make for a comforting meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, One-Pan
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 chicken thighs (bone-in, skin-on)
  • 2 tablespoons butter (unsalted)
  • 1 pound baby potatoes (halved)
  • 2 cloves garlic (minced)
  • 2 tablespoons fresh rosemary (chopped)
  • 2 tablespoons fresh thyme (chopped)
  • 1 lemon (sliced)
  • Salt and pepper to taste

Instructions

  • Gather all your ingredients. Halve the baby potatoes, chop the fresh rosemary and thyme, and mince your garlic. Slice the lemon into rounds and set everything aside.
  • In your skillet, heat the olive oil over medium-high heat until shimmering.
  • Season the chicken thighs with salt and pepper. Place them skin-side down in the hot skillet. Sear the chicken for about 7-8 minutes until the skin is crispy and golden. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the butter and let it melt. Add the halved baby potatoes, cut-side down. Cook for about 5 minutes until they are golden brown.
  • Once the potatoes are golden, add the minced garlic, chopped rosemary, and thyme to the skillet. Stir to combine and cook for an additional minute until fragrant.
  • Return the seared chicken thighs to the skillet, nestling them among the potatoes. Top with the lemon slices. Cover the skillet with a lid and let it cook on medium-low heat for about 20-25 minutes.
  • Check that the chicken is cooked through (internal temperature should reach 165°F). Let it rest for a few minutes before serving.

Equipment

  • Skillet
  • Spatula
  • Meat thermometer
  • Knife
  • Cutting Board

Notes

  • For even more flavor, marinate the chicken thighs in olive oil, lemon juice, garlic, and herbs for a few hours before cooking.
  • If you prefer, you can use boneless, skinless chicken thighs; just adjust the cooking time as they will cook faster.
  • Feel free to add other vegetables like carrots or green beans for added color and nutrition.
  • Don’t skip the resting time after cooking; it helps the juices redistribute for a moister chicken.