Skillet Honey-Lemon Chicken Thighs with Potatoes (eatingwell.com)

Moist chicken thighs, tender potatoes and a bright honey-lemon sauce cook together in this flavorful one-pan dinner. It's tasty enough for company, yet easy enough for a weeknight.

Rating: None

Ingredients

• 1 1/2 Lemons
• 1 Tbsp Extra Virgin Olive Oil, divided
• 4 bone-in chicken thighs, (about 6 ounces each), skin removed
• 3/4 tsp Salt, divided
• 1 1/2 lb Baby Potatoes, quartered
• 2 Shallots, quartered
• 1 tsp Thyme
• 1/2 tsp Oregano
• 1/2 tsp Rosemary
• 1 /2 tsp Honey
• 1 tsp Pepper
• 1 Tbsp Butter

Preparation steps

1. Preheat oven to 425°F. Juice 1 lemon to yield 1/4 cup juice. Slice the remaining lemon into 1/2-inch-thick slices. Set aside.
2. Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt. Add the chicken, smooth-side down, to the pan; cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer the chicken to a plate.
3. Add the lemon slices to the drippings in the pan; cook over medium-high heat, undisturbed, until charred on the bottom, about 1 minute. Remove the pan from the heat. Add butter, potatoes, shallots, thyme, oregano, rosemary and the remaining 1/2 teaspoon salt to the pan, stirring to coat. Nestle the chicken into the mixture in the pan. Bake for 15 minutes.
4. Meanwhile, whisk the reserved 1/4 cup lemon juice, honey, pepper and the remaining 1/4 cup oil in a small bowl.
5. Drizzle the lemon juice mixture all over the chicken-vegetable mixture. Bake until the potatoes are tender and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, 5 to 7 minutes. Spoon the pan drippings over the chicken and vegetables before serving.

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