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Recipe of the Day: Lemon-Garlic Skillet Chicken and Potatoes

Water and oil work to make crispy chicken and tender potatoes in this dish. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2EmAC5a Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon-Garlic Skillet Chicken and Potatoes Recipe courtesy of Food Network Kitchen Total: 30 min Active: 30 min Yield: 4 servings Level: Easy Ingredients 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 3/4 pound small red potatoes, quartered (about 8 potatoes) 1 small lemon, cut into 1/4-inch-thick slices and halved 4 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 2 tablespoons fresh Italian flat-leaf parsley, chopped 4 cups baby arugula Directions Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes. Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley. Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #LemonGarlicSkilletChickenandPotatoes #RecipeoftheDay #FoodNetwork Recipe of the Day: Lemon-Garlic Skillet Chicken and Potatoes | Food Network https://youtu.be/oACTPzHGK8M

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visibility 5,790 views thumb_up 142 comment 3 schedule 0:53 2018 8 years ago
Water and oil work to make crispy chicken and tender potatoes in this dish. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2EmAC5a Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemon-Garlic Skillet Chicken and Potatoes Recipe courtesy of Food Network Kitchen Total: 30 min Active: 30 min Yield: 4 servings Level: Easy Ingredients 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 3/4 pound small red potatoes, quartered (about 8 potatoes) 1 small lemon, cut into 1/4-inch-thick slices and halved 4 cloves garlic, thinly sliced 1/4 teaspoon crushed red pepper flakes 2 tablespoons fresh Italian flat-leaf parsley, chopped 4 cups baby arugula Directions Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes. Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley. Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #LemonGarlicSkilletChickenandPotatoes #RecipeoftheDay #FoodNetwork Recipe of the Day: Lemon-Garlic Skillet Chicken and Potatoes | Food Network https://youtu.be/oACTPzHGK8M