Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 4 (serving size: 1 chicken thigh, 3 oz. potatoes, and 1 cup chard)
One-skillet dinners like this one make weeknight cooking a breeze—and since it comes together in 30 minutes, you spend less time cooking and more enjoying the meal. 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 delicious results.
Ingredients
- 4(8-oz.) bone-in, skin-on chicken thighs
- Cooking spray
- 1/2 teaspoon kosher salt
- 1 pound small red potatoes, halved
- 1 cup sliced leeks (white parts only)
- 4garlic cloves, smashed
- 4 cups chopped Swiss chard
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon crushed red pepper
Nutritional Information
- Calories 288
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 31g
- Carbohydrate 26g
- Fiber 2g
- Sugars 1g
- Added sugars 0g
- Sodium 548mg
- Calcium 5% DV
- Potassium 11% DV
- Calories 288
- Fat 6g
- Satfat 2g
- Unsatfat 3g
- Protein 31g
- Carbohydrate 26g
- Fiber 2g
- Sugars 1g
- Added sugars 0g
- Sodium 548mg
- Calcium 5% DV
- Potassium 11% DV
How to Make It
Step 1
Preheat oven to 425ºF. Place chicken thighs, skin side down, in a large cast-iron 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.
Step 2
Flip chicken thighs; place skillet in oven. Bake at 425ºF 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.
Step 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, 2 to 3 minutes. Sprinkle with crushed red pepper. Serve with chicken and potatoes.
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