Close
Photo:Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeNutrition NotesChicken thighsare an excellent source of protein, as well as micronutrients like selenium and vitamin B12. While not as lean as their breast counterparts, chicken thighs can certainly fit into a healthy, varied diet—and they offer plenty of nutrition. Like chicken breast, the thighs also contain the amino acid tryptophan, which raises serotonin levels—and serotonin boosts mood.Potatoesoffer a lot of nutrition, including fiber, potassium and vitamin C. despite being given a bad rap as a starchy vegetable, The fiber in potatoes is called resistant starch, which acts as a prebiotic in your gut and feeds the beneficial gut bacteria. The potassium in potatoes has been linked with healthy blood pressure.Kaleis a leafy green cruciferous vegetable that is loaded with vitamins, minerals and antioxidants. Altogether, kale has been linked with a reduced risk of cancer and heart disease, as well as supporting healthy vision, bones and immunity.Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Jump to recipe
Nutrition NotesChicken thighsare an excellent source of protein, as well as micronutrients like selenium and vitamin B12. While not as lean as their breast counterparts, chicken thighs can certainly fit into a healthy, varied diet—and they offer plenty of nutrition. Like chicken breast, the thighs also contain the amino acid tryptophan, which raises serotonin levels—and serotonin boosts mood.Potatoesoffer a lot of nutrition, including fiber, potassium and vitamin C. despite being given a bad rap as a starchy vegetable, The fiber in potatoes is called resistant starch, which acts as a prebiotic in your gut and feeds the beneficial gut bacteria. The potassium in potatoes has been linked with healthy blood pressure.Kaleis a leafy green cruciferous vegetable that is loaded with vitamins, minerals and antioxidants. Altogether, kale has been linked with a reduced risk of cancer and heart disease, as well as supporting healthy vision, bones and immunity.Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Nutrition Notes
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1poundboneless, skinless chicken thighs, trimmed
½teaspoonsalt, divided
½teaspoonground pepper, divided
½cuplow-sodium chicken broth
1largelemon, sliced and seeds removed
4clovesgarlic, minced
1tablespoonchopped fresh tarragon
DirectionsPreheat the oven to 400°F.Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire SpollenAdd the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire SpollenTransfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.EquipmentLarge cast-iron skilletFrequently Asked QuestionsYes, you can, if your pan is made to go in an oven (not all are). Surprisingly, most chefs prefer stainless steel in their restaurant kitchens for a variety of reasons including even heat distribution. However, there’s nothing like cooking in a well-seasoned cast-iron pan because the pan retains heat better than stainless steel, and it’s what you need to get that nice sear on the meat.This recipe calls for Yukon Gold potatoes because they will keep their shape and not fall apart too easily, and we like their buttery flavor. However, any waxy potato should be a good substitute. You could try a red potato, like a Red Bliss or a new potato. Just keep an eye on the cooking time as it might not be the same when you make substitutes.Yes, there is. Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter. If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.Originally appeared: EatingWell.com, March 2019; updated October 2022
Directions
Preheat the oven to 400°F.Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire SpollenAdd the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire SpollenTransfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.EquipmentLarge cast-iron skilletFrequently Asked QuestionsYes, you can, if your pan is made to go in an oven (not all are). Surprisingly, most chefs prefer stainless steel in their restaurant kitchens for a variety of reasons including even heat distribution. However, there’s nothing like cooking in a well-seasoned cast-iron pan because the pan retains heat better than stainless steel, and it’s what you need to get that nice sear on the meat.This recipe calls for Yukon Gold potatoes because they will keep their shape and not fall apart too easily, and we like their buttery flavor. However, any waxy potato should be a good substitute. You could try a red potato, like a Red Bliss or a new potato. Just keep an eye on the cooking time as it might not be the same when you make substitutes.Yes, there is. Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter. If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.
Preheat the oven to 400°F.
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
Add the remaining 2 tablespoons oil, potatoes and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook the potatoes, cut-side down, until browned, about 3 minutes. Stir in broth, lemon, garlic and tarragon. Return the chicken to the pan.
Transfer the pan to the oven. Roast until the chicken is cooked through and the potatoes are tender, about 15 minutes. Stir kale into the mixture and roast until it has wilted, 3 to 4 minutes.
Equipment
Large cast-iron skillet
Frequently Asked QuestionsYes, you can, if your pan is made to go in an oven (not all are). Surprisingly, most chefs prefer stainless steel in their restaurant kitchens for a variety of reasons including even heat distribution. However, there’s nothing like cooking in a well-seasoned cast-iron pan because the pan retains heat better than stainless steel, and it’s what you need to get that nice sear on the meat.This recipe calls for Yukon Gold potatoes because they will keep their shape and not fall apart too easily, and we like their buttery flavor. However, any waxy potato should be a good substitute. You could try a red potato, like a Red Bliss or a new potato. Just keep an eye on the cooking time as it might not be the same when you make substitutes.Yes, there is. Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter. If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.
Frequently Asked Questions
Yes, you can, if your pan is made to go in an oven (not all are). Surprisingly, most chefs prefer stainless steel in their restaurant kitchens for a variety of reasons including even heat distribution. However, there’s nothing like cooking in a well-seasoned cast-iron pan because the pan retains heat better than stainless steel, and it’s what you need to get that nice sear on the meat.
This recipe calls for Yukon Gold potatoes because they will keep their shape and not fall apart too easily, and we like their buttery flavor. However, any waxy potato should be a good substitute. You could try a red potato, like a Red Bliss or a new potato. Just keep an eye on the cooking time as it might not be the same when you make substitutes.
Yes, there is. Fresh is milder, whereas dried is more concentrated and stronger and, in this case, more bitter. If you have to use dried for this recipe, then we would suggest using up to 1 teaspoon.
Originally appeared: EatingWell.com, March 2019; updated October 2022
Rate ItPrint
Nutrition Facts(per serving)374Calories19gFat26gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
