Skillet Thyme Chicken with Potatoes

I was looking for a really quick dish that took up one pan and this thyme chicken with potatoes called to me. It's a very rustic and homey dish that packs on the flavor.  I suggest some green veggies on the side. You could roast asparagus or broccoli in the oven or serve it up with some sauteed green beans.

Ingredients:
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt and pepepr
5 sprigs fresh thyme plus 1 tablespoon leaves
2 garlic cloves, smashed
Pinch of red pepper flake
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
2 skin-on, bone-in chicken breasts (6 to 8 ounces each)

Directions:

1. Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

2. Pile the thyme leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken and brown the other side for 2 minutes. Add the potatoes to the skillet and drizzle with the juice of the remaining lemon. Season everything with a pinch of salt and pepper. Add the thyme sprigs and the squeezed lemon halves to the skillet.

4. Put the skillet into the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes, or until the chicken reaches 157. Pull chicken out of oven and allow to rest. Serve family style and let everyone help themselves or slice chicken before serving.