Skin-on chicken thighs don’t need a lot of fuss to make a satisfying, rib-sticking meal in a hurry. But a bright burst of citrus doesn’t hurt. Here they’re seasoned and seared until crispy, and then joined in the skillet with sliced potatoes and fresh lemon slices. Some broth, a dollop of Dijon, and an extra splash of lemon juice creates a light, fragrant sauce with the drippings in the pan while they cook. Add a shower of fresh herbs just before serving and serve with a green salad or steamed spinach and your summery-tasting one-pan feast is complete, with only one pan to wash. Leftovers reheat like a charm in the microwave. Serves 4. RECIPE HERE. – Susan Puckett
4 meaty bone-in, skin-on chicken thighs (about 1 ½ pounds), trimmed of excess skin
Kosher salt and freshly ground black pepper
2 teaspoons dried Italian seasoning or oregano
2 tablespoons olive oil
1 pound baby potatoes, cut in ½-inch pieces
1 large, thinly sliced lemon plus 2 tablespoons lemon juice
½ cup low-sodium chicken broth or water
1 tablespoon Dijon mustard
Chopped flat-leaf parsley, mint, oregano, or a combination
Set an oven rack 6 inches from the heat source. Pat chicken thighs dry with paper towels and season with salt, pepper, and dried Italian seasoning or oregano.
In a large, heavy skillet with a lid, heat the olive oil over medium-high heat until shimmering.
Place the chicken, skin-side down, in the skillet and cook, undisturbed, 6 to 8 minutes or until browned and easily released from the pan.
Flip the chicken with tongs and continue cooking 5 minutes longer, adjusting the heat if needed to prevent spattering, or until lightly browned on the bottom.
With tongs, transfer the chicken to a large plate.
Add the potatoes to the empty skillet in an even layer and top with the lemon slices. Cook, stirring once halfway through, 8 to 10 minutes or until potatoes are golden-brown all over.
Meanwhile, in a small bowl mix together the lemon juice, broth or water, and mustard and stir until smooth.
Give the potatoes a stir and set the chicken pieces on top, adding any accumulated juices to the skillet. Slowly pour in the juice and mustard mixture, reduce the heat to low, and partially cover with a lid.
Maintain a gentle simmer for about 15 to 20 minutes, sliding a spoon under the thighs to give the mixture a stir halfway through, until the chicken is tender and registers 165 degrees in the thickest part.
Turn the oven setting to broil. Place the pan under the broiler for a minute or two to crisp up the skin. Sprinkle with herbs and serve.