Skillet Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can't find Meyer lemons, you can use a regular lemon. It will have more of a bitter bite, which you can counter with a pinch of sugar. Ingredients:
2 skin-on, bone-in chicken breast halves, halved crosswise |
2 skin-on, bone-in chicken thighs |
1 1/4 teaspoons kosher salt, divided |
3/4 teaspoon black pepper, divided |
cooking spray |
2 tablespoons olive oil, divided |
12 ounces small red potatoes, quartered |
2 cups (1/2-inch-thick) slices carrot |
2 cups (1/2-inch-thick) slices celery |
1 large red onion, cut into 12 wedges |
4 garlic cloves, thinly sliced |
1/2 cup dry white wine |
1 tablespoon chopped fresh oregano |
1 1/2 cups unsalted chicken stock (such as swanson) |
2 teaspoons cornstarch |
2 tablespoons butter |
1 tablespoon fresh meyer lemon juice |
2 tablespoons butter |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot, celery, onion, and garlic; cook vegetables for 10 minutes, stirring occasionally. Add wine and chopped fresh oregano; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
4. Return potatoes to pan. Combine chicken stock and cornstarch. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in butter and lemon juice. Return chicken to pan. Sprinkle with parsley.
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