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Export 12 ingredients for grocery delivery
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