One-Skillet Chicken with Basil Chimichurri

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 993 Total Fat 77 g Saturated Fat 16 g Carbohydrates 29 g Dietary Fiber 4 g Sugar 2 g Protein 46 g Cholesterol 170 mg Sodium 1041 mg

Total: 45 min
Active: 20 min

Whip up this irresistible one-skillet wondera childhood favorite reborn in your kitchen! Ready in just 45 minutes with minimal cleanup, it shines with juicy chicken, crispy fingerling potatoes, and vibrant basil chimichurri. Perfect for busy nights, it welcomes leftovers like sausage, veggies, or herbs, delivering caramelized pan magic that'll have everyone craving seconds. Your taste buds (and steady cholesterol) will thank you!

Basil Chimichurri:

1 cup roughly chopped fresh basil
1 cup extra-virgin olive oil
1 cup roughly chopped fresh flat leaf parsley
1/4 cup finely chopped red onion
2 tablespoons red wine vinegar
2 teaspoons kosher salt

Chicken:

3 tablespoons extra-virgin olive oil
3 pounds bone-in, skin-on chicken (from about a 4-pound chicken), cut into pieces and patted dry with a paper towel
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 pounds fingerling potatoes, chopped into 2-inch oblique cuts (so there are two angled sides)

Special equipment:
an instant-read thermometer

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For the basil chimichurri: Combine the basil, oil, parsley, onion, vinegar, and salt in a bowl, then mix with a fork until blended. Serve the chimichurri right away for the freshest herb taste, though it can be kept covered in the fridge for up to 1 day.
For the chicken: Warm the olive oil in a large cast-iron skillet or Dutch oven braiser over medium-high heat. Season the chicken pieces with salt and pepper on both sides, then arrange them skin-side down in the pan. Pack in the potatoes to fill the skillet completely, ensuring the entire surface is covered with chicken and potatoes. Cover with a lid and cook until the chicken releases its juices and everything turns golden brown, about 12 to 15 minutes.
Turn the chicken over, cover the pan again, and continue cooking until the thickest part of the chicken hits 165 degrees F, roughly 8 to 10 more minutes. Take it off the heat, spoon dollops of chimichurri over the top, and serve right away.

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