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Crispy Lemon Herb Chicken Skillet Recipe with Easy Roasted Potatoes

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A comforting and flavorful skillet dish featuring crispy lemon herb chicken thighs paired with golden roasted Yukon gold potatoes. Ready in under 45 minutes, perfect for cozy dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (preferably organic or free-range)
  • 2 tablespoons olive oil (plus 2 tablespoons more for potatoes)
  • 1 lemon (zested and juiced)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)
  • 1 pound baby Yukon gold potatoes, halved
  • 1 teaspoon dried oregano or Italian seasoning
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, toss the halved Yukon gold potatoes with 2 tablespoons olive oil, dried oregano, salt, and pepper until evenly coated.
  3. Arrange the potatoes cut side down on one side of a large oven-safe skillet. Place the skillet in the oven and roast for about 10 minutes.
  4. Pat each chicken thigh dry thoroughly with paper towels to ensure crispy skin.
  5. Rub the chicken with 2 tablespoons olive oil, then season generously with salt, pepper, smoked paprika, minced garlic, lemon zest, rosemary, and thyme.
  6. Heat a separate skillet over medium-high heat and brown the chicken thighs skin-side down until golden and crispy, about 5 to 7 minutes. Flip and cook the other side for 3 minutes. Do this in batches if needed to avoid overcrowding.
  7. Remove the skillet with potatoes from the oven. Nestle the browned chicken thighs on the empty side of the skillet with the potatoes.
  8. Return the skillet to the oven and roast for another 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
  9. Once out of the oven, squeeze fresh lemon juice over the chicken and potatoes. Garnish with chopped fresh parsley.
  10. Let the chicken rest for 5 minutes before serving to lock in the juices.

Notes

Pat chicken skin dry to ensure crispiness. Avoid overcrowding the pan when browning chicken to prevent soggy skin. Roast potatoes cut side down for best crispiness. If potatoes brown too fast, cover loosely with foil. Rest chicken 5 minutes before serving. Reheat leftovers in oven to keep skin crispy.

Nutrition

Keywords: crispy chicken, lemon herb chicken, roasted potatoes, skillet recipe, easy dinner, weeknight meal, gluten-free, dairy-free

Find it online: https://lenatable.com/crispy-lemon-herb-chicken-skillet-recipe-with-easy-roasted-potatoes/