Mediterranean Chicken and Potato Skillet

Ingredients

• 4 chicken thighs, skin-on and bone-in
• 4 medium potatoes, diced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lemon, juiced

Instructions

1. In a 12-inch skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering, about 1-2 minutes. Season 4 chicken thighs (skin-on and bone-in) with 1 teaspoon salt and 0.5 teaspoon black pepper, then place them skin-side down in the hot skillet. Cook for 5-6 minutes until the skin is golden brown and crispy.
2. Flip the chicken thighs and add 4 medium potatoes (diced) and 1 large onion (sliced) into the skillet. Sprinkle with 1 teaspoon paprika and gently stir to combine the vegetables around the chicken. Cook for another 5 minutes.
3. Pour in the juice of 1 lemon over the chicken and vegetables, reduce to medium heat, cover the skillet, and cook for an additional 10 minutes until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.