Lemon Chicken Skillet Recipe

Looking for a one pan meal idea? Hate to clean up? Here it is - dinner is cooked all in one frypan! Lemon Chicken skillet 4 bone-in chicken thighs 1/2 tsp each salt and pepper 2 tbsp canola oil 2 cups pearl onions 3 cloves garlic, minced 3/4 tsp thyme 1 tbsp all-purpose flour ¾ cup chicken broth, 3/4 cup white wine 1 lemon, zested and juiced 1 tbsp capers 12 baby potatoes, halved 1 lb asparagus Season chicken with salt and pepper. In a large deep skillet, heat oil over medium-high heat. Add chicken and cook, turning once, until golden brown, about 10 min. Transfer chicken to a plate and set aside. Reduce heat to medium and add onion, garlic and thyme and cook, stirring often, until softened and aromatic, about 5 min. Sprinkle with flour and cook, stirring, 1 min. Stir in chicken broth, water, lemon zest, lemon juice and capers and bring to a boil, scraping up any brown bits from bottom of pan. Add potatoes, cover, reduce heat to medium-low and cook, about 10 min. Add chicken, bone side up. Cover and cook until chicken is cooked (when an instant read thermometer reads 165°F / 74°C) Turn chicken over and lay asparagus over chicken and potatoes.