Skillet Lemon Chicken & Potatoes With Kale Recipe

This Skillet Lemon Chicken & Potatoes with Kale is a delicious and healthy one-pan meal. The chicken is seasoned with lemon zest and herbs, then cooked until golden and juicy. The potatoes are crispy on the outside and tender on the inside, while the kale adds a nutritious and vibrant touch. The lemony flavors brighten up the dish, making it a perfect weeknight dinner option.

4.4
11 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Skillet Lemon Chicken & Potatoes With Kale
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Ingredients for Skillet Lemon Chicken & Potatoes With Kale Recipe

  • 1 Bone In, Skin On Chicken Thighs
  • 1/4 Zest Lemon
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/4 teaspoon Dried Thyme
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 pound Baby Potatoes, Halved
  • 1 cup Kale, Stems Removed And Chopped

Directions: Skillet Lemon Chicken & Potatoes With Kale Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.In a large bowl, combine the chicken pieces, lemon zest, garlic, thyme, salt, and pepper. Toss to coat the chicken evenly.
  • STEP 3.Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
  • STEP 4.Remove the chicken from the skillet and set aside. Add the potatoes to the skillet and cook until golden brown, about 8-10 minutes.
  • STEP 5.Return the chicken to the skillet, nestling it among the potatoes. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
  • STEP 6.While the chicken and potatoes are baking, heat a separate skillet over medium heat. Add the kale and cook until wilted, about 5 minutes.
  • STEP 7.Serve the skillet lemon chicken and potatoes with the sautéed kale on the side. Enjoy!

Cooking Tips

  • Make sure to preheat the oven to ensure even cooking.
  • For extra crispy potatoes, parboil them for a few minutes before adding them to the skillet.
  • Feel free to add other vegetables like bell peppers or cherry tomatoes for added flavor and color.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken and potatoes in a skillet over medium heat until warmed through.
  • Serve with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for added freshness.
Nutrition
value
432
calories per serving
28 g Fat27 g Protein18 g Carbs3 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    27g
  • Carbs
    18g
  • Fiber
    3g

MacroNutrients

  • Carbs
    18g
  • Protein
    27g
  • Fiber
    3g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    92mg
  • Iron
    3mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    39mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    78mg
  • Manganese
    2mg
  • Phosphorus
    293mg
  • Selenium
    25mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp