The Pioneer Woman Tasty Kitchen
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Lemon Pepper Chicken & Potatoes

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Level: Easy

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Description

Ready for the crispiest lemon pepper chicken thighs and potatoes you’ve ever had? I got you covered. Plus kale with garlic and tomatoes.

Ingredients

  • FOR THE CHICKEN:
  • 4 whole Bone-In, Skin-On Chicken Thighs
  • ½ Tablespoons Lemon Pepper Seasoning, Or As Needed
  • 2 teaspoons Extra Virgin Olive Oil
  • 8 cloves Garlic, Whole And Unpeeled
  • 2 sprigs Rosemary
  • ¼ cups Chicken Stock Or White Wine
  • FOR THE POTATOES:
  • 1-½ pound Yukon Gold Potatoes, Peeled And Cut In ½ To ¾ Inch Thick Wedges
  • 2 Tablespoons Extra Virgin Olive Oil
  • 10 cloves Garlic, Whole And Unpeeled
  • 2 sprigs Rosemary
  • FOR THE KALE:
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 cloves Garlic, Thinly Sliced
  • 1 pinch Hot Red Pepper Flakes
  • ½ cups Grape Tomatoes, Halved
  • 1 bunch Lacinato Kale, Stem Removed, Cut Into 1 Inch Thick Strips

Preparation

Pat chicken dry and season with lemon pepper seasoning and additional salt and pepper, to taste. Add oil to cold, nonstick pan. The pan should be small enough for the thighs to be slightly crowded in pan. Add chicken skin side down and turn heat to medium. Add garlic and rosemary to pan.

Once pan heats up, reduce heat to medium-low and cook thighs 45–60 minutes or until skin is well-browned and crispy, and chicken is about 90% cooked through. Flip chicken and deglaze pan with stock, making sure to not get skin wet. Bring to a boil and reduce in volume by half. The chicken should be fully cooked through at this point.

Warm pan for potatoes over medium heat right before adding chicken to pan. The pan should be large enough for the potatoes to fit in a single layer. Add oil to pan, followed by potato wedges. Toss to coat. Add garlic cloves and rosemary to pan. Do not season at this time. Spoon over any extra rendered fat from the chicken pan as potatoes cook. Cook over medium to medium-low heat for 45–60 minutes, flipping as needed. The potatoes should be evenly browned, crispy on the outside and creamy in the center. Drain off any excess oil. Season generously with salt and toss to coat.

When chicken and potatoes are almost finished cooking, add oil, garlic and red pepper for kale to a large nonstick pan. Warm over medium heat. When garlic starts to sizzle, add tomatoes to pan. Season with salt. Add kale to pan and season with salt. Toss to combine, and saute about 5 minutes or until kale is tender with slight bite.

Plate chicken, potatoes and kale. Serve with chicken’s pan juices, and whole cooked garlic. Enjoy.

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