This recipe was born out of me trying to adapt this oven baked chicken recipe from Damn Delicious. I thought it sounded yummy but didn’t have half the ingredients. Instead of just shelving the recipe and making something else for dinner that night, I improvised with what I had and ended up with a dinner of my own creation.
I really love this recipe because the chicken skin gets nice and crispy, the potatoes provide a nice punch of brightness from the lemon juice, and the earthyness of the peas brings all the flavors together. Plus the best part–it’s all cooked in 1 skillet. The one downside is that it does take a bit of time to cook. But anything good usually does.
For this dish, you will need:
- Chicken; we all like different cuts in this house, so I end up getting the family value pack which has breast, thighs, drumsticks, and wings.
- 4 medium sized potatoes
- 1 can of peas
- 4 cloves of garlic
- Olive oil
- Sea salt
- Dried thyme
- Chicken broth
- Lemon juice
The first thing to do is to is to get all your ducks in a row, so to speak. Preheat the oven to 400 degrees, wash your potatoes, peel your garlic cloves, juice your lemon, and drain the can of peas. Then heat up your skillet over medium heat on the stove while you season your chicken with the salt, pepper, and dried thyme to taste. Once the skillet is searing hot, add olive oil and swish it around so that the whole bottom is coated. Add the chicken, skin side down and let it sear for about 3-5 minutes. If your chicken does not have the skin on, it won’t take as long to brown, so check it after 3 minutes.
While the chicken is searing, cut up the potatoes. Not as small as a diced potato, but not as big as a quartered. The smaller the size of the potato, the quicker it will cook. But if they’re too small then they will over cook in the oven.
If you have a garlic press, press the garlic cloves. If you don’t have a press, then mince the garlic into small pieces.
Once the chicken is browned on both sides, remove it from the pan and set it aside. Fight the urge to cover it, because the steam will make the skin soggy, which would be gross. The sear acts like a barrier, keeping all the heat and juices inside, so you really don’t have to worry about it. The chicken can handle itself.
Add a bit more olive oil to the pan and then toss in the cut potatoes and minced garlic. Season the potatoes liberally with the salt, pepper, and dried thyme. Potatoes are bland little sponges, so make sure you coat ’em good! Give them a quick toss around the searing pan, then add about 2 tablespoons of lemon juice and about 1/4 of a cup of chicken broth. Once the juices are boiling, cover the pan and pop it in the oven for 15 minutes.
After 15 minutes, take the skillet out of the oven, remove the lid, and add the can of drained peas. Make some space for the chicken, and add that back in. It’s ok if the chicken is sitting on top of some of the potatoes and peas. LEAVE THE PAN UNCOVERED. Again–covering would lock in the steam, which would destroy the beautiful, crisp skin.
Pop the whole thing back in the oven for 20-30 minutes, or until the internal temperature of the chicken reaches 160 degrees. I found that all the smaller cuts were ready in 20 minutes and the breast was ready in 30. I just took the smaller cuts out and let them rest on the cutting board while the breast continued cooking. Again, the sear locked in all the heat and juices, so it was still nice and hot when we all sat down to eat.
And there you have it! A really yummy and impressive dish that was secretly super easy and used everyday ingredients. Plus it only dirtied one pan. Dinner couldn’t get any easier! You can do this, mamas.