Lemon-Garlic Skillet Chicken and Potatoes
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Ingredients
- 4bone-in, skin-on chicken thighs (about 1 3/4 pounds)
- kosher salt
- freshly ground black pepper
- 2 tablespoonsunsalted butter
- ¾ poundsmall red potatoes, quartered (about 8 potatoes)
- 1 smalllemon, cut into 1/4-inch-thick slices and halved
- 4 clovesgarlic, thinly sliced
- ¼ teaspooncrushed red pepper flakes
- 2 tablespoonsfresh italian flat-leaf parsley, chopped
- 4 cupsbaby arugula
Directions
- 1
Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- 2
Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- 3
Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.