Home›Recipes›Main Dishes›Skillet Lemon-Herb Chicken and Potatoes← Back to recipesMain DishesSkillet Lemon-Herb Chicken and Potatoes Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAjouter au repas ou au menu Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsTout ajouter à la liste de coursesClear checks4 boneless, skinless chicken breastsAjouter à la liste de coursesKosher salt, to tasteAjouter à la liste de coursesFreshly ground black pepper, to tasteAjouter à la liste de courses3 tablespoons (45 mL) extra-virgin olive oil, dividedAjouter à la liste de courses4 tablespoons (57 g) butterAjouter à la liste de courses4 garlic cloves, mincedAjouter à la liste de courses2 tablespoons (30 mL) lemon juice, plus 1 lemon, thinly slicedAjouter à la liste de courses1 tablespoon fresh thyme leaves, plus 4 thyme sprigsAjouter à la liste de courses1 teaspoon finely chopped fresh rosemaryAjouter à la liste de courses1 teaspoon dried oreganoAjouter à la liste de courses1 1/4 pounds (570 g) small potatoes, halvedAjouter à la liste de coursesChopped fresh parsley, for garnishAjouter à la liste de coursesInstructionsPreheat the oven to 425°F (220°C). Pat the chicken dry and season with salt and pepper.Heat 1 tablespoon of the olive oil in a large, high-sided ovenproof skillet over medium-high heat. Add the chicken and cook for 4 minutes, until golden. Turn and cook for 2 minutes more, then transfer to a plate.Reduce the heat to medium. Add the butter and swirl until melted. Add the garlic and cook for 1 minute. Stir in the lemon juice, then remove the skillet from the heat. Pour the butter mixture into a heatproof bowl; stir in the thyme leaves, rosemary, and oregano, and season with salt and pepper.Add the potatoes and remaining 2 tablespoons olive oil to the skillet. Season with salt and pepper and toss to coat. Roast for 30 minutes, stirring halfway through, until lightly golden.Stir the potatoes, then arrange the lemon slices, thyme sprigs, and chicken on top. Return to the oven and roast for about 15 minutes, until the chicken reaches 165°F (74°C) and the potatoes are tender.Drizzle the lemon-herb butter sauce over the chicken and potatoes and garnish with parsley.NotesSmall potatoes may be replaced with larger potatoes cut into roughly 1-inch pieces.Keep cookingRelated recipesMore in Main Dishes → Main DishesCreamy Tuscan Chicken4 servings45 min Main DishesChicken Piccata30 min Main DishesEasy Chicken Parmesan4 servings Main DishesChicken Piccata Meatballsabout 4 servings
