Name: Crispy Lemon Pepper Chicken Thighs And Potatoes Recipe
Yield: 4
Cuisine: American

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Love Ice Cream? Here’s How You Can Make Your Own Waffle Cones

Here’s How You Can Make Vegan Chocolate Chip Cookies At Home

Anushka Sharma Is Making Us Crave Pakodas; Here’s How

The Chef Bringing Lost Mewari Marvels Back On Menus

These Foods Can Wreck Your Sleep

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Ready for the crispiest lemon pepper chicken thighs and potatoes you’ve ever had?i got you covered. Plus a bonus recipe for kale with garlic and tomatoes.

How to make Crispy Lemon Pepper Chicken Thighs And Potatoes Recipe

Sabrina Russo

Crawler

American

<p>Ready for the crispiest lemon pepper chicken thighs and potatoes you’ve ever had?i got you covered. Plus a bonus recipe for kale with garlic and tomatoes.</p>

Bone-in skin-on chicken thighs

Whole garlic cloves in skin

Rosemary

Extra virgin olive oil

Lemon Pepper Seasoning

Chicken stock or white wine

Yukon gold potatoes peeled and cut in0.5 to0.75 inch thick wedges

Lacinato kale stem removed, cut into 1 inch thick strips

Cloves Garlic Thinly Sliced

Grape Tomatoes Halved

Hot red pepper flakes

Season and cook chicken:pat chicken dry and season with lemon pepper seasoning and additional salt and pepper, to taste. Add oil to cold, nonstick pan. The pan should be small enough for the thighs to be slightly crowded in pan. Add chicken skin side down and turn heat to medium. Add garlic and rosemary to pan. 

step 1

Once pan heats up, reduce heat to medium-low and cook thighs 45-60 minutes or until skin is well-browned and crispy, and chicken is about 90% of the way cooked through. Flip chicken and deglaze pan with stock, making sure to not get skin wet. Bring to a boil and reduce in volume by half. The chicken should be fully cooked through at this point. 

step 2

Cook potatoes:warm pan for potatoes over medium heat right before adding chicken to pan. The pan should be large enough for the potatoes to fit in a single layer. Add oil to pan, followed by potato wedges. Toss to coat. Add garlic cloves and rosemary to pan. Do not season at this time. Spoon over any extra rendered fat from the chicken pan as potatoes cook. Cook over medium to medium-low heat for 45-60 minutes, flipping as needed. The potatoes should be evenly browned, crispy on the outside and creamy in the center. Drain off any excess oil. Season generously with salt and toss to coat. 

step 3

Cook kale:when chicken and potatoes are almost finished cooking, add oil, garlic and red pepper for kale to a large nonstick pan. Warm over medium heat. When garlic starts to sizzle, add tomatoes to pan. Season with salt. Add kale to pan and season with salt. Toss to combine, and saute about 5 minutes or until kale is tender with slight bite. 

step 4

Serve:plate chicken, potatoes and kale. Serve with chickens pan juices, and whole cooked garlic. Enjoy. 

step 5

Honest Cooking