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    Skillet Lemon Chicken & Potatoes with Kale

    Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanChickenDinner
    Skillet Lemon Chicken & Potatoes with Kale
    Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAmericanChickenDinner
    4 servings (1 chicken thigh and 1 cup vegetables)
    Active time: 30 minutes
    Total time: 50 minutes

    Description

    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.

    Directions

    1. Preheat oven to 400°F.
    2. 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.
    3. 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.
    4. 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories374 cal
    • Total Fat19.3 g
    • Saturated Fat3.9 g
    • Cholesterol76 mg
    • Sodium378 mg
    • Carbohydrate Total25.6 g
    • Protein24.7 g
    • Phosphorus205 mg
    • Potassium677 mg
    • Fiber2.9 g
    • Calcium65 mg

    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

    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

    Description

    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.

    Directions

    1. Preheat oven to 400°F.
    2. 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.
    3. 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.
    4. 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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