Cast-Iron Skillet Chicken with Fingerling Potatoes

Chef notes

I love this recipe because it's quick and everything cooks in a single pan. It's also a great use for leftover chicken and any other odds and ends you might have in the fridge (chunks of sausage, herbs, some vegetables, etc.). Like all great comfort foods, it's humble but sneakily delicious — I have never been able to resist the caramelized drippings you get on the bottom of the pan.

Technique tip: Having the bone in chicken helps keep the chicken from drying out and adds flavor.

Swap option: Try using different herbs in the chimichurri. You can also swap fingerlings for baby new potatoes.

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