Lemon-Thyme Skillet Chicken with Garlic Roasted Potatoes
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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Lemon-Thyme Skillet Chicken with Garlic Roasted Potatoes
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.
Love simple yet stunning chicken like this?
Comment CHICKEN to get the Chicken Lover’s eBook — 3 ,772 recipes — for $3.90 USD.
Or comment 100 to unlock the complete bundle: 100 themed eBooks with 80 ,000+ recipes — for only $5 USD.
#lemonchicken #onepanchicken #roastedgarlic #cooklikeapro #100ebooks #rusticdinner
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