Skillet Lemon Chicken & Potatoes with Kale
Skillet Lemon Chicken & Potatoes with Kale is a flavorful and easy-to-make meal that's perfect for any night of the week. This recipe brings together juicy, tender chicken thighs, crispy potatoes, and vibrant kale, all cooked in a single skillet for minimal fuss. The chicken is seasoned with zesty lemon, garlic, and herbs, giving it a bright, fresh flavor that pairs perfectly with the hearty potatoes and slightly bitter kale. As everything cooks together, the ingredients absorb the rich, citrusy flavors, creating a well-balanced and satisfying dish. Plus, with only one pan to clean, it's a great choice for busy weeknights when you want something delicious without the extra effort!
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound baby Yukon Gold potatoes, halved lengthwise
½ cup low-sodium chicken broth
1 large lemon, sliced and seeds removed
4 cloves garlic, minced
1 tablespoon chopped fresh tarragon
6 cups baby kale
Directions
Preheat the oven to 400°F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. 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.
Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.
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.