Name: Pan-Roasted Chicken Thighs with Lemon-Herb Potatoes
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 6 pieces chicken thighs; 1½ pounds Yukon Gold potatoes; 2 whole lemon; 6 cloves garlic; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 3 tablespoons olive oil; ½ cup chicken broth; 1 teaspoon salt; ½ teaspoon black pepper

Pan-Roasted Chicken Thighs with Lemon-Herb Potatoes

weeknightchickensimplebright

10 minPrep30 minCook4Serves

Ingredients

6 pieceschicken thighs (bone-in, skin-on)
1½ poundsYukon Gold potatoes
2 wholelemon
6 clovesgarlic
2 sprigsfresh rosemary
3 sprigsfresh thyme
3 tablespoonsolive oil
½ cupchicken broth
1 teaspoonsalt
½ teaspoonblack pepper

Prep

01
Cut Yukon Gold potatoes into 1-inch cubes.
02
Peel and lightly crush 6 garlic cloves.
03
Halve 2 lemons.

Method

01
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
02
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 6–7 minutes until the skin is golden and crispy. Transfer to a plate.
03
Add remaining 1 tablespoon oil to the skillet. Add potatoes and cook for 3–4 minutes, stirring occasionally, until they begin to soften and brown at the edges.
04
Return chicken to the skillet skin-side up, nestling it among the potatoes. Scatter garlic cloves, rosemary, and thyme around the pan. Pour chicken broth around (not over) the chicken.
05
Transfer the skillet to a 425°F oven and roast for 18–20 minutes, until the chicken is cooked through (an instant-read thermometer at the thickest part should read 165°F) and potatoes are tender.
06
Remove from the oven. Squeeze lemon juice over everything, taste, and adjust seasoning. Serve hot in the skillet or plated with pan juices spooned over.

Spice Tips

For a little heat, add 1/4 teaspoon red pepper flakes to the skillet with the herbs. A pinch of Dijon mustard stirred into the pan juices after roasting adds tangy complexity. If you love garlic, increase to 8 cloves.

Bone-in, skin-on thighs stay moist and develop crispy skin—don't skip them. If you have an instant-read thermometer, use it to check doneness (165°F in the thickest part). Leftovers keep well in the refrigerator for 3 days.