Lemon-Garlic Skillet Chicken and Potatoes

• khẩu phần: 4 servings
• tổng thời gian: 30 minutes

Nguyên liệu

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

3/4 pound small red potatoes, quartered (about 8 potatoes)

1 small lemon, cut into 1/4-inch-thick slices and halved

4 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes

2 tablespoons fresh Italian flat-leaf parsley, chopped

4 cups baby arugula

Hướng dẫn

Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.

Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.

Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.

Dinh dưỡng

• Calo: 612
• Tổng Chất béo: 29g
• Chất béo bão hòa: 10g
• Cholesterol: 151mg
• Natri: 1336mg
• Tổng Carbohydrate: 58g
• Chất xơ: 7g
• Tổng Đường: 5g
• Chất đạm: 30g