Looking for a one pan meal idea? Hate to clean up? Here it is - dinner is cooked all in one frypan!br br Lemon Chicken skilletbr br 4 bone-in chicken thighsbr 12 tsp each salt and pepperbr 2 tbsp canola oilbr 2 cups pearl onionsbr 3 cloves garlic, mincedbr 34 tsp thymebr 1 tbsp all-purpose flourbr ¾ cup chicken broth,br 34 cup white winebr 1 lemon, zested and juicedbr 1 tbsp capersbr 12 baby potatoes, halvedbr 1 lb asparagusbr br Season chicken with salt and pepper. br In a large deep skillet, heat oil over medium-high heat. br Add chicken and cook, turning once, until golden brown, about 10 min. br Transfer chicken to a plate and set aside.br Reduce heat to medium and add onion, garlic and thyme and cook, br stirring often, until softened and aromatic, about 5 min. br Sprinkle with flour and cook, stirring, 1 min. br Stir in chicken broth, water, lemon zest, lemon juice and capers br and bring to a boil, scraping up any brown bits from bottom of pan. br Add potatoes, cover, reduce heat to medium-low and cook, about 10 min.br Add chicken, bone side up. Cover and cook until chicken is cookedbr (when an instant read thermometer reads 165°F 74°C)br Turn chicken over and lay asparagus over chicken and potatoes.