Skillet Lemon Chicken & Potatoes with Kale

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1 pound baby Yukon Gold potatoes, halved lengthwise
• 1/2 cup low-sodium chicken broth
• 1 large lemon, sliced and seeds removed
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh tarragon
• 6 cups baby kale

Instructions

1. Preheat oven to 400°F.
2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Sprinkle trimmed chicken thighs with ½ teaspoon each salt and pepper. Cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
3. Add the remaining 2 tablespoons oil, halved potatoes and the remaining ½ teaspoon each salt and pepper to the pan. Reduce heat to medium and cook the potatoes, cut-side down, until browned, about 10 minutes. Stir in ¾ cup broth, lemon slices, minced garlic and 1 tablespoon tarragon; bring to a boil over medium heat. Return the chicken to the pan.
4. Transfer the pan to the oven. Roast until the chicken is cooked through (165°F) and the potatoes are tender, about 15 minutes. Transfer the chicken to a clean plate and add 6 cups kale to the lemon mixture in the skillet (use caution; the handle will be hot). Cook, stirring, over medium heat until the kale has wilted, 2 to 3 minutes. Nestle the chicken back into the pan. Garnish with tarragon, if desired.