With just one skillet, you could make baked chicken and potatoes with ease.
Heat a large cast-iron skillet over medium-high heat for 5 minutes.
Stir together rosemary, thyme, basil, pepper and paprika in a small bowl.
Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
Pat chicken dry and sprinkle evenly with 1/4 teaspoon salt and 1 tablespoon of the spice mixture.
Flip and cook until lightly browned on the other side, about 2 minutes.
Transfer to a plate.
Spread evenly in the hot skillet.
Arrange the chicken, skin-side up, on top of the potato mixture.
Remove from oven; let rest for 5 minutes.
Serve with lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
