There’s nothing like fresh lemon dishes in the Spring.
I love putting lemon zest and lemon juice on chicken, vegetables, and springtime soups. It adds a wonderful freshness to a dish.
Lemon-roasted chicken is my all-time favorite way to eat a whole chicken. Roasting a whole chicken can be quite challenging, though, especially if you’re new to cooking.
This recipe helps. It’s not a whole chicken, but it uses arguably the best parts of the chicken: chicken thighs. You get that lemon-roasted flavor through the chicken and potatoes without the hassle of cooking a whole, bone-in chicken for a longer amount of time.
This recipe is great for beginners and expert cooks alike. It’s also a great dinner to eat in the springtime.
Skillet Lemon Chicken & Potatoes
Vibrant lemon and herb roasted chicken thighs served with roasted potatoes and tomatoes.
- Heat 2 tablespoons of oil over medium-high heat in a large cast-iron or ovenproof skillet. Meanwhile, season chicken with 2 teaspoons oregano, 1 teaspoon thyme, one teaspoon paprika, salt and pepper.
- Sear chicken and brown on both sides, about 3-4 minutes per side. Remove chicken to a plate.
- Preheat oven to 450 degrees. Slice lemons and place lemon slices in the bottom of the cast-iron skillet. Meanwhile, in a large bowl, toss sliced potatoes and tomatoes with remaining olive oil, thyme, oregano, sliced garlic, salt and pepper.
- Pour potatoes over lemons and top with chicken. Add lemon zest to top, if desired. Place skillet in oven for 25-30 minutes or until potato and chicken are cooked through.
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