Easy Weeknight Chicken Dinner Made in a Cast-Iron Skillet

Step 1

For the basil chimichurri, add all the ingredients to a bowl and stir with a fork to combine

Step 2

The chimichurri is best served immediately, while the herbs are still fresh, but it can be stored, covered, in the refrigerator for up to 1 day

Step 3

Heat the olive oil in a large cast-iron skillet set over medium-high heat

Step 4

Season the chicken with the salt and pepper on both sides and place the chicken pieces skin-side down in the skillet

Step 5

Fill in the pan with the potatoes

Step 6

(You want the pan really full so that the surface area is completely covered with chicken and potatoes

Step 7

)  Cover with a lid and cook for 8 to 10 minutes, until the chicken has released its juices and everything is golden

Step 8

Flip the chicken, cover again, and cook for another 10 minutes, or until the thickest part of the chicken reaches 165°F

Step 9

Remove from heat, add dollops of chimichurri on top, and serve immediately