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Skillet Lemon Chicken & Potatoes with Kale
Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound boneless, skinless chicken thighs, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound baby Yukon Gold potatoes, halved lengthwise
  • ½ cup low-sodium chicken broth
  • 1 large lemon, sliced and seeds removed
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh tarragon
  • 6 cups baby kale
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