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Lemon-Garlic Braised Chicken and Potatoes

Tender, browned chicken thighs braised with lemon, garlic, and baby potatoes for a simple one-skillet meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 6 pieces bone-in chicken thighs
  • coarse salt to taste; plus 1/2 teaspoon for the braising liquid
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cups chicken broth
  • 1/2 teaspoon salt for the braising liquid (separate from seasoning the chicken)
  • 12 ounces baby potatoes, new potatoes, or fingerling potatoes halved if large
  • 8 cloves garlic smashed and peeled
  • 1 small lemon cut into wedges
  • 6 sprigs thyme
  • 1/2 cup cherry tomatoes

Instructions

  • Preheat the oven to 450°F (232°C).
  • Pat the chicken thighs dry and season both sides with coarse salt.
  • Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat until shimmering.
  • Add the chicken to the skillet skin-side down and cook until the skin is browned, about 5 minutes; flip the pieces.
  • Arrange the potatoes, smashed garlic, lemon wedges, cherry tomatoes, and thyme around and between the chicken pieces.
  • Pour in 1 1/4 cups chicken broth and add 1/2 teaspoon salt; bring the liquid to a gentle boil on the stovetop.
  • Transfer the skillet to the preheated oven and roast for about 30 minutes, stirring the potatoes once halfway through, until the potatoes are tender and the chicken is cooked through.
  • Remove from the oven and serve immediately, spooning some pan juices over the chicken and potatoes.

Equipment

  • large ovenproof skillet or cast-iron skillet
  • Tongs or spatula
  • Knife
  • Cutting Board

Notes

  • Use bone-in thighs for more flavor and moist meat.
  • Halve larger potatoes so they cook evenly.
  • Smashing garlic mellows its flavor while keeping aroma.
  • Adjust salt to taste after cooking.