Skillet Chicken Thights w/Potatoes, Carrots, & Greens

SOURCE: Skillet Chicken with Potatoes, Carrots & Greens Recipe (simplyrecipes.com)

SERVINGS: 4-6

PREP TIME: 15 mins

COOK TIME: 45 mins

INGREDIENTS:

• 3 pounds bone-in, skin-on, chicken thighs
• Salt & pepper to taste
• 2 tablespoons olive oil
• 4 medium Yukon Gold potatoes, 1-inch chunks
• 4-5 medium Carrots
• 3 whole, unpeeled cloves garlic, smashed flat
• 1 bunch Swiss chard
• 1 1/2 cups chicken stock
• 1 tablespoon Dijon mustard
• Finely grated zest of 1 lemon
• 1/2 teaspoon dried thyme
• Juice of 1/2 lemon
• 1/4 cup chopped parsley

INSTRUCTIONS:

1. Preheat the oven 400°F.
2. With scissors or a sharp knife, trim the excess chicken skin & fat from the thighs. Sprinkle all over with salt and pepper.
3. Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks & leaves separate.
4. In a large ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it,, so the skin lightly browns.
5. Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.)
6. Add the potatoes & carrots to the skillet & cook for 5 minutes.
7. Add the chard stalks, smashed garlic & braising liquid to the skillet
   w/vegetables. Set the chicken pieces on top & sprinkle w/thyme.
8. Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through & the vegetables are tender. Remove the pan from the oven.
9. Transfer the chicken thighs to a plate. Taste the broth & add more salt, if you like. Set the skillet over high heat & bring the liquid to a boil. Stir the chard leaves into the skillet & cook for 2 to 3 minutes, or just until wilted.
10. Remove the garlic cloves.
11. Set the chicken on top of the vegetables. Squeeze the lemon over the chicken & sprinkle w/parsley.
12. Serve from the skillet, or transfer to a large serving platter.