Easy Skillet Chicken Thighs with Lemon Potatoes
This one-pan wonder features crispy, golden-brown chicken thighs nestled alongside tender, zesty lemon potatoes. It's a complete, flavorful meal perfect for busy weeknights, requiring minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 thighs, pat dry
- 1.5 lb baby potatoes halved
- 3 tbsp olive oil divided
- 1 large lemon thinly sliced, seeds removed
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup chicken broth optional, for deglazing
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness. Variations: Add rosemary sprigs or whole garlic cloves to the skillet for extra flavor. If using large potatoes, cut them into quarters to ensure even cooking.