skillet lemon chicken
20 small new potatoes
2 cloves garlic, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon red pepper flakes, or to taste
2 teaspoons chopped fresh thyme
Juice of 2 lemons
1/4 cup extra virgin olive oil
4 bone-in chicken breasts, with skin on
4 sprigs fresh thyme
4 sprigs fresh flat-leaf Italian parsley
1/2-1 cup low-sodium chicken stock, or more as needed
- Place potatoes in a saucepan and cover with cold water. Bring to a boil over medium-high heat and cook potatoes until just fork tender, about 10 minutes. Drain and set aside.
- Preheat oven to 400°F.
- Make marinade. Sprinkle a pinch of salt over chopped garlic. Using back of a knife, mash garlic and salt into a paste (salt helps break it down). Transfer to a large bowl and add pepper, red pepper flakes, thyme, lemon juice (reserve halves), and olive oil. Stir to combine. Add chicken to bowl, making sure each breast is evenly coated with marinade.
- Place a large cast iron skillet (about 12 inches) over medium-high heat. Add chicken, skin side down, to skillet and allow to brown, about 5-10 minutes (reserve marinade).
- Meanwhile, cut any large potatoes in half.
- Once skin is browned on chicken, turn breast over and add potatoes. Add reserved marinade. Add thyme and parsley sprigs and reserved lemon halves. Slowly add 1/4 cup stock to pan. Remove pan from heat and transfer to oven. Bake for 15 minutes. Remove pan from oven and turn potatoes, allowing for even browning. Add another 1/4 cup stock (or more if needed to keep bottom of pan covered) and return to oven for another 15-20 minutes, until chicken is cooked through. Remove pan from oven and allow chicken to rest for 5-10 minutes. Discard sprigs and lemon halves. Transfer chicken and potatoes to serving plates and top with pan drippings.