Meyer Lemon Chicken

• 2 skin-on, bone-in chicken breast halves, halved crosswise
• 2 skin-on, bone-in chicken thighs
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• Cooking spray
• 2 tablespoons olive oil, divided
• 1 pound small red potatoes, quartered
• 1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
• 1/4 cup finely chopped shallots
• 4 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 teaspoon chopped fresh thyme leaves
• 1 cup unsalted chicken stock (such as Swanson), divided
• 1 teaspoon cornstarch
• 2 ounces pitted Castelvetrano olives
• 2 tablespoons fresh Meyer lemon juice
• 2 tablespoons butter
• 1 tablespoon fresh parsley leaves

1. Preheat oven to 400u0b0.
2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400u0b0 for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165u0b0.
3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; saute 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
4. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.
5. If you like red potatoes, try Skillet Chicken and Vegetables:
6. Prepare Meyer Lemon Chicken through step 3, decreasing potatoes to 12 ounces, omitting -lemons and shallots, and substituting 2 cups (1/2-inch-thick) slices carrot, 2 cups (1/2-inch-thick) slices celery, and 1 large red onion, cut into 12 wedges. Cook vegetables for 10 minutes, stirring occasionally. Substitute 1 tablespoon chopped fresh oregano for thyme. Return vegetable mixture to pan. Combine 1 1/2 cups unsalted chicken stock and 2 teaspoons cornstarch. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in 2 tablespoons butter and 1 tablespoon fresh lemon juice. Return chicken to pan. Sprinkle with 1 tablespoon chopped fresh parsley.
7. Serves 6 (serving size: 1 breast piece or 1 thigh, about 1 cup vegetable mixture, and about 1/4 cup sauce)
8. Calories 399; Fat 7g (sat 2g); Sodium 533mg

skin, skin, kosher salt, black pepper, cooking spray, olive oil, red potatoes, lemon, shallots, garlic, white wine, thyme, chicken, cornstarch, castelvetrano olives, fresh meyer, butter, parsley

Taken from www.myrecipes.com/recipe/meyer-lemon-chicken (may not work)