This Cast Iron Skillet Lemon Chicken & Potatoes With Kale is the ultimate one-pan dinner for anyone who loves fresh flavors, crispy textures, and easy clean-up. Tender lemon-garlic chicken, golden potatoes, and perfectly wilted kale come together in a vibrant, wholesome meal that feels rustic yet elegant. Whether you're cooking for a weeknight dinner or entertaining guests, this dish delivers bright flavor and cozy comfort with minimal effort. If you enjoy cast-iron cooking, this is the kind of recipe that will quickly become a household favorite!
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 1 skillet dinner
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs (or boneless thighs/breasts)
- 1–2 tablespoons olive oil
- 1 lemon, zested and juiced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano (or thyme)
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the Vegetables
- 2 cups baby potatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 3–4 cups chopped kale (curly or lacinato/dinosaur)
- Optional: ½ cup chicken broth or a splash of white wine
- Optional garnish: lemon slices, fresh parsley
Directions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and coat thoroughly. Let marinate for 10–30 minutes for deeper flavor.
Tip: If using chicken breasts, avoid over-marinating—they can become tough if marinated too long in citrus.
Step 2: Crisp the Potatoes
Heat a cast iron skillet over medium-high heat and add olive oil. Place potatoes cut-side down and cook for 5–7 minutes until golden and crisp. Transfer potatoes to a plate and set aside.
Best Practice: Don’t overcrowd the skillet—potatoes need space to brown properly.
Step 3: Sear the Chicken
Add chicken to the same skillet, skin-side down. Sear for 5–7 minutes until golden and crispy. Flip the pieces.
Step 4: Build the Skillet and Bake
Return potatoes to the skillet around the chicken. For a juicier finish, pour in chicken broth or wine. Add lemon slices on top for extra brightness.
Transfer skillet to a 400°F (200°C) oven and bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Step 5: Add the Kale
Remove skillet from oven and scatter chopped kale around the chicken and potatoes. Return to the oven for 5 minutes, or until the kale is wilted and tender.
Step 6: Serve
Garnish with fresh parsley, extra lemon, or cracked black pepper. Serve hot and enjoy a complete one-pan meal made with ease.
Nutrition Facts (per serving) — Estimated Values
- Calories: 410
- Protein: 26g
- Carbohydrates: 22g
- Fat: 24g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 2g
- Sodium: 510mg
- Cholesterol: 105mg
Pro-Tip
If you don’t already own a cast iron skillet—or if yours has seen better days—this recipe is the perfect reason to upgrade. A high-quality cast iron skillet delivers unbeatable heat retention, beautifully browned chicken, and those crave-worthy crispy potatoes you can’t get from standard cookware. It also transitions effortlessly from stovetop to oven, making one-pan meals like this both simple and delicious. Investing in a dependable skillet will elevate not only this recipe, but every sear, roast, and sauté you make in the future.
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Conclusion
This Cast Iron Skillet Lemon Chicken & Potatoes With Kale recipe brings together everything home cooks love: bold citrus flavor, hearty vegetables, crispy textures, and the unbeatable convenience of one-pan cooking. It’s nourishing, vibrant, and perfect for anyone who enjoys easy skillet meals with gourmet flair. Whether you’re new to cast-iron cooking or a seasoned pro, this recipe is simple to master and guaranteed to impress. Enjoy it as a cozy weeknight dinner or a shareable weekend dish—either way, you’ll want to make it again and again.
