Spicy Lemon Chicken & Potato Bake
8 boneless, skinless chicken thighs
4 Tbsp. Seasons Lemon Fused Extra Virgin Olive Oil, divided
½ Tsp. Seasons Pepe e Aglio (Black Pepper Blend)
½ Tsp. Seasons Ghost Pepper Fused Salt, or to taste
½ Tsp. Seasons Himalayan Pink Salt, or to taste
1 Tsp. Seasons Moroccan Seasoning
2 garlic cloves, finely minced or pressed
Zest and juice of one lemon
1Tbsp. minced fresh thyme leaves (or ½ teaspoon dried)
1 pound small red potatoes, halved
1 Tbsp. chopped scallions
3 Tbsp. minced parsley
Preheat oven to 375F.
In a small bowl, combine 2 Tbsp. olive oil, pepe e aglio, salts, Moroccan seasoning, lemon zest and juice, minced garlic and thyme.
Thoroughly rub the chicken thighs with the spice mixture and refrigerate for 30 minutes.
Meanwhile, add the potatoes to a pot of salted water and simmer until just about fork tender; about 10 minutes. Drain and set aside.
Heat a 14-inch heavy-bottomed skillet on medium high and coat with 2 Tbsp. olive oil. Sear the chicken, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet and transfer to an oven safe dish (an 8″ x 8″ is perfect). Nestle the potatoes between the chicken pieces. Add 1 ½ cups water, cover with aluminum foil and bake for 25-30 minutes until chicken is cooked through (an internal temperature of 165°F).
Remove the foil and turn on the broiler to brown the potatoes, about 5 minutes.
Let the chicken rest, covered with foil, for 10 minutes or so. Sprinkle with parsley and scallions.