Start by gathering all your ingredients. Rinse the baby potatoes and cut them in half. Mince the garlic, chop the rosemary and thyme, and slice the lemon.
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. This step is crucial for achieving that crispy skin we all love.
In a large skillet over medium-high heat, add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down.
Sear the chicken thighs for about 5-7 minutes until the skin is golden brown and crispy. This step locks in flavor and texture.
Flip the chicken thighs and add the halved baby potatoes to the skillet around the chicken. The potatoes will soak up the juices and flavors from the chicken.
Add the minced garlic, chopped rosemary, and thyme to the skillet. Toss everything together to ensure the herbs and garlic coat the chicken and potatoes.
Add the 2 tablespoons of unsalted butter and the lemon slices to the skillet. The butter will melt and create a luscious sauce that binds the dish together.
Reduce the heat to medium-low, cover the skillet, and let it cook for about 25-30 minutes. This allows the chicken to cook through and the potatoes to become tender.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be fork-tender.
Once cooked, remove the skillet from the heat. Let it rest for a few minutes, then serve warm. Enjoy your Lemon Herb Chicken And Potatoes Skillet with a sprinkle of fresh herbs for garnish.
