This easy one-pan skillet recipe is perfect for weeknight dinners.
Juicy chicken thighs are cooked in the same pan as the potatoes and kale for minimal cleanup.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
Photo:Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Sprinkle chicken with 1/4 teaspoon each salt and pepper.
Cook, turning once, until browned on both sides, about 5 minutes total.
Transfer to a plate.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Cook the potatoes, cut-side down, until browned, about 3 minutes.
Stir in broth, lemon, garlic and tarragon.
Return the chicken to the pan.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Transfer the pan to the oven.
Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes.
Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
However, any waxy potato should be a good substitute.
You could try a red potato, like a Red Bliss or a new potato.
Just keep an eye on the cooking time as it might not be the same when you make substitutes.
Yes, there is.
Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter.
If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
