In case you need an easy, comforting, one-pan dinner.
2 small shallots, thinly sliced1 Tbsp. lemon zestWhisk the olive oil, garlic, paprika, 2 teaspoons salt, and pepper together in a large bowl. Add the chicken, potatoes, and shallots to the bowl and stir well to coat. Let sit at room temperature for 30 minutes, or refrigerate for up to 6 hours.Place the chicken skin side down in a cold ovenproof skillet. Turn the heat to medium-high. Cook until very browned and the thighs don’t stick to the pan, 5 to 7 minutes.
by Maren Ellingboe King. Copyright © 2022. Used with permission of the publisher, Countryman Press. All rights reserved. Buy the full book from
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