Moist chicken thighs, tender potatoes and a bright honey-lemon sauce cook together in this flavorful one-pan dinner.
It’s tasty enough for company, yet easy enough for a weeknight.
Juice 1 lemon to yield 1/4 cup juice.
Photo: Caitlin Bensel
Slice the remaining lemon into 1/2-inch-thick slices.
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat.
Sprinkle chicken evenly with 1/4 teaspoon salt.
Flip and cook until lightly browned on the other side, about 2 minutes.
Transfer the chicken to a plate.
Remove the pan from the heat.
Nestle the chicken into the mixture in the pan.
Bake for 15 minutes.
Drizzle the lemon juice mixture all over the chicken-vegetable mixture.
Spoon the pan drippings over the chicken and vegetables before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
