Lemon Pepper Chicken Thighs with Crispy Skillet Potatoes
This is the kind of cast-iron dinner I make when the day has already used up most of my patience but I still want real food on the table. Chicken thighs go into a hot skillet until the skin turns deeply golden, then small potatoes finish in the same pan with lemon, garlic, and a shower of cracked pepper. The trick is not rushing the first sear. Give the skillet time to do its work, and the potatoes pick up all the savory browned bits while the chicken stays juicy.
