Skillet Lemon Dill Chicken Thighs and Roasted Dill Potatoes

The dill in my herb garden is doing really well this year, so I harvested some and made these dill-flavored dishes.  The dill was pretty subtle in comparison to the lemon flavor, but the overall dish was delicious.  I'll definitely put this in my "make again" folder.  The potatoes roasted in the oven in the time it took to make the chicken dish, so the timing was perfect.

Skillet Lemon Dill Chicken Thighs

Ingredients:
1 to 1&1/2 lbs boneless, skinless chicken thighs, trimmed of fat.
salt and pepper
1/4 cup plus 1 tablespoon flour, divided
1 tablespoon oil
1 tablespoon butter
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill
pinch grated lemon rind

Directions:
Season chicken with salt and pepper.  Dredge in 1/4 cup flour to evenly coat.  Heat oil and butter in a large skillet over medium heat.  Add chicken to the skillet and cook until golden brown and cooked through, reaching an internal temperature of 165ºF, about 4-5 minutes per side.  Remove to a plate.

Reduce heat to medium-low and whisk 1 tablespoon flour into the skillet juices.  Gradually whisk in the chicken stock and lemon juice.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3 minutes.  Stir in dill and season with salt and pepper to taste.  Return chicken to skillet, spooning sauce over thighs.  Serve and sprinkle with fresh dill and grated lemon rind if desired.

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Roasted Dill Potatoes

Ingredients:
1 lb baby gold potatoes, cut in 1/2 lengthwise
1 tablespoon olive oil
1 tablespoon melted butter
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 small lemon
2 teaspoons chopped fresh dill (for serving)

Directions:
In a small bowl, stir together olive oil, butter, garlic, dill, salt, and pepper.  Add the potatoes and toss to coat.  Transfer to a baking pan and roast at 450º for 15 minutes.   Squeeze lemon juice over the potatoes and sprinkle with fresh dill.