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Yields:
4 serving(s)
Total Time:
1 hr 10 mins
It’s one of our favorite tricks at Delish: cooking all components of a dish—protein, carbs, vegetables—in a single skillet. Quick-cooking boneless skinless chicken breasts stay moist and tender thanks to pan-roasting and a tangy lemon-butter sauce. If you can't find small potatoes, feel free to cut up larger ones to about 1-inch pieces.
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Ingredients
- 4
boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
- 3 Tbsp.
extra-virgin olive oil, divided
- 4 Tbsp.
butter
- 4
cloves garlic, minced
- 2 Tbsp.
lemon juice, plus 1 lemon, thinly sliced
- 1 Tbsp.
fresh thyme leaves, plus 4 sprigs
- 1 tsp.
finely chopped fresh rosemary
- 1 tsp.
dried oregano
- 1 1/4 lb.
small potatoes, halved
Freshly chopped parsley, for garnish
Directions
- Step 1Preheat oven to 425º. Pat chicken dry and season with salt and pepper. In a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes. Flip and cook 2 minutes more, then transfer to a plate.
- Step 2Reduce heat to medium. Add butter to skillet, swirling to melt. Add garlic and cook, stirring, 1 minute. Stir in lemon juice and remove skillet from heat. Pour butter mixture into a heatproof bowl and add thyme leaves, rosemary, and oregano. Season with salt and pepper.
- Step 3Add potatoes and remaining 2 tablespoons oil to skillet. Season with salt and pepper and toss to coat. Transfer skillet to the oven and roast, stirring halfway through, until lightly golden, 30 minutes.
- Step 4Give potatoes a stir and arrange lemon slices, thyme sprigs, and chicken on top. Return to oven and roast until chicken is cooked through and potatoes are tender, 15 minutes.
- Step 5Serve with butter sauce drizzled over chicken and potatoes. Sprinkle with parsley.
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