On my desk is a calendar of National Dates, Church Feast Days and other Holidays. Whenever I am stumped as to what to share, I look at the calendar in hopes of inspiration. Sometimes it works really well for the blog as well as meal planning. Other times I just stare at it and scratch my head.
Case in point would be today. Today is National Eat With a Friend Day. Sorry, but that’s just too broad a subject. Does that mean go out to dinner with a friend? Bring an extra PB and J to school to share with a friend? Have a friend over for dinner? Yeah, I liked that idea. So I began searching through my countless recipes for something that would be perfect for two. That’s when I came upon this skillet supper from the collection of Yay! For Food. Perfect!! Cook everything in a single skillet, enough for two without a lot left over are both winning point. A salad and some bread to round out the meal, what could be better?
So here’s to Eating with a Friend Day! Hope you enjoy.
Lemon Garlic Skillet Chicken with Baby Potatoes
6 Garlic Cloves
1 cup Chicken Stock
2 tablespoons Honey
1 tablespoon Olive Oil
1 lb small Red Potatoes
4 large boneless skinless Chicken Thighs
Kosher Salt Salt to taste
Black Pepper to taste
Handful Italian Parsley
Heat oven to 400 degrees.
Zest the lemon into a small bowl or cup. Cut the lemon in half, and squeeze the juice over the zest. Cut the lemon again into slices for a serving garnish. Set aside.
Peel and finely mince or grate the garlic cloves. Set aside.
In a small bowl, mix together chicken stock, lemon juice with zest, garlic, honey, salt, and pepper. Set aside.
Scrub potatoes. Cut into quarters or half depending on size to get uniform bite-size potatoes. Set aside.
Heat a 12-inch cast iron skillet over medium-heat, add olive oil and heat until shimmering. While the oil heats, lay chicken out on a plate. Season both sides with a pinch of salt and black pepper to taste. Add chicken to the skillet and brown on both sides, about 2 minutes for per side.
Remove skillet from heat, transfer chicken a cutting cutting board and cut into bite-size pieces. Return the chicken to one side of the skillet. Fill the other side of the skillet with the potatoes. Pour the sauce over the entire dish.
Roast in the oven for 25-30 minutes, until the chicken is cooked through.
While the chicken and potatoes are roasting, chop parsley.
Once the chicken is cooked and the potatoes are tender, carefully remove the skillet from the oven. Season with additional salt and pepper to taste. Top with chopped parsley and slices of lemon. Serve immediately.
This meal is wonderful with a toss salad and warm bread.