Cast Iron Skillet Chicken Thighs with Lemon, Potatoes and Olives
Roasted Chicken Thighs with lemon. Seared crispy, then finished in the oven with potatoes and olives. The result is a crispy skin, tender and juicy on the inside and bursting with beautiful fresh flavor.
Preheat oven to 450 degrees. Season chicken with salt.
Heat a cast iron skillet over medium-high heat. Swirl in oil.
When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
Flip chicken. Add 1 1/4 cup stock and 1/2 teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
Return skillet to stove top. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately. A large shallow bowl works well for presentation.
Notes
If you don't have a cast iron skillet, use an oven proof skillet. A Dutch oven will work well here.