Extra-crispy Chicken Thighs with Potatoes and Chard
One-skillet dinners like this one make weeknight cooking a breeze. Starting the chicken in a cold skillet renders flavorful fat that crisps up the chicken and potatoes to golden perfection. Use a cast-iron skillet; its even heat distribution delivers deli
Active: 30 min. Total: 30 min.
4 (8-oz.) bone-in, skin-on chicken thighs
1/2 tsp. kosher salt
1 lb. small red potatoes, halved 1 cup sliced leeks
(white parts only)
4 garlic cloves, smashed
4 cups chopped Swiss chard 1 Tbsp. Dijon mustard
2 tsp. apple cider vinegar
1/2 tsp. crushed red pepper
1. Preheat oven to 465ºf. Place chicken thighs, skin side down, in a large castiron skillet lightly coated with cooking spray; sprinkle salt over chicken. Arrange potatoes around chicken. Cook over medium, stirring potatoes occasionally, until chicken skin is browned and crisp, 14 to 16 minutes.
2. Flip chicken thighs; place skillet in oven. Bake at 465ºf until chicken is done, 8 to 10 minutes. Transfer chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.
3. Add leeks and garlic to skillet. Cook over medium-high, stirring often, until fragrant, 3 to 5 minutes. Add Swiss chard, mustard, and vinegar; cook just until wilted, 6 to 3 minutes. Sprinkle with crushed red pepper. Serve with chicken and potatoes.
SERVES 4 (serving size: 1 chicken thigh, 3 oz. potatoes, and 1 cup chard) Calories 288; Fat 6g (sat 2g, unsat 3g); Protein 31g; Carb 26g; Fiber 2g; Sugars 1g (added sugars 0g); Sodium 548mg; Calc 5% DV; Potassium 11% DV