One-Pan Crispy Chicken Thighs With Potatoes and Chard Recipe

One-Pan Crispy Chicken Thighs With Potatoes and Chard

Original Recipe: Cooking Light

INGREDIENTS:

• 4 (8-oz.) bone-in, skin-on chicken thighs
• Cooking spray
• 1/2 teaspoon kosher salt
• 1 pound small red potatoes, halved
• 1 cup sliced leeks (white parts only)
• 4 garlic cloves, smashed
• 4 cups chopped Swiss chard
• 1 tablespoon Dijon mustard
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon crushed red pepper

DIRECTIONS:

• Step 1: Preheat oven to 425ºF. Place chicken thighs, skin side down, in a large cast-iron skillet lightly coated with cooking spray; sprinkle salt over chicken. Arrange potatoes around the chicken. Cook over medium, stirring potatoes occasionally until chicken skin is browned and crisp, 14 to 16 minutes.

• Step 2: Flip chicken thighs; place skillet in oven. Bake at 425ºF until chicken is done, 8 to 10 minutes. Transfer chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.
• Step 3: Add leeks and garlic to the skillet. Cook over medium-high, stirring often, until fragrant, 3 to 5 minutes. Add Swiss chard, mustard, and vinegar; cook just until wilted, 2 to 3 minutes. Sprinkle with crushed red pepper. Serve with chicken and potatoes.