Skillet Lemon Chicken & Potatoes with Kale
This easy one-pan skillet-roasted lemon chicken is perfect for weeknight dinners. Juicy chicken thighs are cooked in the same pan as baby potatoes and kale for a satisfying meal with the added bonus of minimal cleanup.
Prep Time: 30 mins
Additional Time: 20 mins
Total Time: 50 mins
Servings: 4
Yield: 4 servings
Diabetes-Appropriate Nut-Free Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free Low-Calorie
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
INSTRUCTIONS:
Preheat 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.
Nutritional Info:
Serving Size 1 chicken thigh & 1 cup vegetables
calories374total fat 19g saturated fat 4g cholesterol 76mg sodium 378mg total carbohydrate 26g dietary fiber 3g total sugars 2g protein 25g vitamin c 41mg calcium 65mg iron 2mg potassium 677mg