Looking for a one pan meal idea? Hate to clean up? Here it is – dinner is cooked all in one frypan!
Lemon Chicken skillet
4 bone-in chicken thighs
1/2 tsp each salt and pepper
2 tbsp canola oil
2 cups pearl onions
3 cloves garlic, minced
3/4 tsp thyme
1 tbsp all-purpose flour
¾ cup chicken broth,
3/4 cup white wine
1 lemon, zested and juiced
1 tbsp capers
12 baby potatoes, halved
1 lb asparagus
Season chicken with salt and pepper.
In a large deep skillet, heat oil over medium-high heat.
Add chicken and cook, turning once, until golden brown, about 10 min.
Transfer chicken to a plate and set aside.
Reduce heat to medium and add onion, garlic and thyme and cook,
stirring often, until softened and aromatic, about 5 min.
Sprinkle with flour and cook, stirring, 1 min.
Stir in chicken broth, water, lemon zest, lemon juice and capers
and bring to a boil, scraping up any brown bits from bottom of pan.
Add potatoes, cover, reduce heat to medium-low and cook, about 10 min.
Add chicken, bone side up. Cover and cook until chicken is cooked
(when an instant read thermometer reads 165°F / 74°C)
Turn chicken over and lay asparagus over chicken and potatoes.