Lemon-Garlic Skillet Chicken Thighs with Baby Potatoes
Crisp-skinned chicken thighs roasted in one cast-iron pan with buttery baby potatoes, whole heads of slow-roasted garlic and sprigs of thyme, all finished with a bright squeeze of lemon. Pure rustic comfort in 40 minutes.
Ingredients (serves 3–4) • 4 bone-in, skin-on chicken thighs • 1 Tbsp olive oil • ½ tsp salt • ¼ tsp black pepper • 2 cups baby creamer potatoes, halved if large • 2 small heads garlic, halved cross-wise • 3 Tbsp unsalted butter, cubed • 4–5 fresh thyme sprigs • Juice of ½ lemon + wedges to serve • Optional: chopped parsley for garnish
Instructions 1. Pre-heat oven to 400 °F / 200 °C. Pat chicken dry; season all over with salt and pepper. 2. Heat olive oil in a cast-iron skillet over medium-high. Place chicken skin-side down; sear 4 min until deep golden. Flip and cook 2 min. 3. Nestle potatoes and garlic halves (cut-side up) around the chicken. Dot butter cubes and tuck thyme sprigs between. 4. Transfer skillet to oven; roast 25 – 30 min until potatoes are tender and chicken reaches 165 °F / 74 °C. 5. Finish with lemon juice over everything. Spoon buttery pan juices onto each serving, garnish with parsley and extra lemon wedges. Serve hot with crusty bread to mop up the garlic-thyme drippings.
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