These crispy and juicy chicken thighs get a golden touch from turmeric. Nestle them in a skillet with little potatoes and sweet peppers, and it all comes together in a single pan.What You Get
Potatoes
Lemon pepper chicken thighs
Shishito or Padrón Peppers
Green Garlic Yogurt
What You'll Need
Olive Oil
Salt
Makes 3 servings
Active time: 5 min
Total time: 40 min
Step 1
Preheat the oven to 475°F. Cut the potatoes into bite-size wedges. In a large bowl, toss the chicken thighs and potatoes with 1 tablespoon olive oil and a few pinches of salt. In a separate small bowl, toss the peppers with a drizzle of olive oil and a pinch of salt. Set aside.
Step 2
In a large cast-iron skillet or oven-proof pan, arrange the chicken and potatoes, placing the chicken skin-side up on top of the potatoes. Bake for 20 minutes. Add the peppers to the pan, placing them in between the potatoes to fit snugly. Return the pan to the oven and continue to bake until the chicken is golden brown and the juices run clear when pricked with a knife, and the potatoes and peppers are tender, about 15 minutes longer.
Step 3
Transfer the chicken, potatoes, and peppers to plates. Top with a healthy dollop of the green garlic yogurt and serve warm.
Contains: milk.