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 recipeДодати до трапези або плану Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsДодати все до списку покупокClear checks4 boneless, skinless chicken breastsДодати до списку покупокKosher salt, to tasteДодати до списку покупокFreshly ground black pepper, to tasteДодати до списку покупок3 tablespoons (45 mL) extra-virgin olive oil, dividedДодати до списку покупок4 tablespoons (57 g) butterДодати до списку покупок4 garlic cloves, mincedДодати до списку покупок2 tablespoons (30 mL) lemon juice, plus 1 lemon, thinly slicedДодати до списку покупок1 tablespoon fresh thyme leaves, plus 4 thyme sprigsДодати до списку покупок1 teaspoon finely chopped fresh rosemaryДодати до списку покупок1 teaspoon dried oreganoДодати до списку покупок1 1/4 pounds (570 g) small potatoes, halvedДодати до списку покупокChopped fresh parsley, for garnishДодати до списку покупокInstructionsPreheat 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
