Here’s a quick and easy dinner that you can either enjoy over rice, sauteed vegetables or even pasta. One skillet, a few basic ingredients…

Ingredients:

6 bone-in skin on chicken thighs
1 tablespoon Cavender’s Greek seasoning (You probably have it because you made the chicken patties hehe)
1/2 teaspoon kosher salt
1 teaspoon black pepper
1 lemon, zest and juice
3/4 cup low sodium chicken stock
4 tablespoons melted butter
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
10 cloves garlic
1 lb baby potatoes, sliced in half
fresh herbs to finish

Special Equipment: Cast iron skillet. It’s easy to transfer from stovetop to oven and makes a great gift!

Guidelines:

Season chicken thighs with Cavender’s, salt, pepper and lemon zest. Make sure it’s rubbed in all over, cover and refrigerate overnight or minimum 3 hours. Remove from refrigerator 1 hour before cooking for the chicken to come closer to room temperature. This will keep it juicy.

Preheat your oven to 375F (I use the roast setting). In a skillet over medium heat, sear chicken for 5 minutes per side until golden. Start with the skin side down and then flip. Whisk butter, chicken stock, the juice of your lemon, fresh thyme and mustard in a small bowl, pour into the skillet with chicken. Loosen any sticky bits from the bottom, that’s great flavor. Add your potatoes and whole garlic cloves. Roast for 30 minutes until potatoes are tender and chicken is golden. Remove from oven, smash the garlic cloves into the sauce and scatter with fresh herbs then serve!