Monday, August 8, 2022

Cooking is Fun...And Easy!! Lemon-Dill Chicken Skillet (AND) August Happiness Challenge--Day 8--Cooking

Welcome to day 8 of the August Happiness Challenge, brought to us by The Gal Herself.  It's all about what makes you happy.  Join us in celebrating the small stuff (or big stuff) that makes YOU happy.

And cooking makes me happy.  Blogging about cooking makes me happy.  So in honor of that, here's tonight's dinner.  

Lemon-Dill Chicken Skillet (adapted from the June/July 2022 edition of Southern Living Magazine)


1-1/4 lbs small Yukon Gold Potatoes, scrubbed and halved
1 tbsp canola oil
4 bone-in, skin-on chicken thighs (I broke down a small fryer, about 2-3/4 lbs, so used 2 breasts and 2 thighs)
1/2 tsp fresh ground black pepper
2 teaspoons Kosher salt, divided
1 teaspoon garlic powder
1/4 cup lemon juice (juice from 2 lemons) plus lemon wedges for serving (3 lemons total)
2 ounces crumbled Cotija or Feta cheese (I love the more mellow saltiness of Cotija)
Dill fronds


Preheat oven to 375 degrees.  Pour 4 cups water into large microwaveable bowl, add potatoes, and cover tightly with plastic wrap and microwave on high for 12 minutes until potatoes easily pierced with a paring knife (will not be cooked through).  Drain.

Heat oil in a cast iron or other oven-proof skillet until shimmering over medium-high.  Sprinkle chicken on both sides with 1-1/2 teaspoons of salt, 1 teaspoon of garlic ' powder, and the black pepper.  When oil is hot, place in skillet skin-side down and cook UNDISTURBED (no peeking!!) for 12 minutes until fat from skin is rendered and skin is golden brown.  Transfer to a plate and reserve drippings in pan.  They will not be cooked all the way through.

Add potatoes, cut side down, to the drippings in the skillet. Cook undisturbed over medium-high heat for 6-8 minutes until bottoms are crispy and brown.  Stir in remaining 1/2 teaspoon of salt, and remove from heat.  Arrange chicken skin side up on top of potatoes, and drizzle with lemon juice.  Bake in preheated oven 15 minutes, or more accurately, until instant-read thermometer inserted in thickest part of chicken reaches 165 degrees.  Remove from oven, sprinkle with cotija (or feta) cheese, a few dill fronds, and lemon wedges.  Serve with the lemon wedges.  Serves 4.

Buen Provecho!!