Skillet Roasted Lemon Fire-Garlic-Kale Chicken
Grab your lodge and your Lemon Fire Hot Sauce, this is a juicy one!
Preheat your oven to 400F.
Heat up some olive oil in your cast iron skillet over medium high heat, and season your skinless boneless chicken with salt and pepper (we used breasts in the photo, but boneless thighs are good too).
Brown both sides of the chicken for a total go 5-6 minutes and transfer to a plate.
Add a few peeled and halved potatoes into the pan with a little more oil, salt and pepper. Browning just takes a few minutes.
Add a 1/2 cup chicken broth, a bunch of mined garlic, and 1 lemon washed, sliced and de-seeded. Mix with some tarragon (can use a blend of dried basil, oregano and a tiny amount of fennel if you don't have tarragon) and add the chicken back to the pan to coat with all those goodies.
Put the pan in the oven for 15 minutes.
Remove and stir in the fresh chopped kale while basting the chicken with the juices.
Add a little lemon fire sauce to the overall mixture and put the whole pan back in the oven for 3-4 minutes to soften the kale.
Remove everything from your pan and put it back on the stove on low heat. Add either a little white wine, or more chicken broth to scoop up all the caramelized bits stuck to the bottom of the pan, known as "fond." This will create a tasty gravy or sauce for serving over your chicken.
Serve with Lemon Fire sprinkled on top of the chicken!