One-Pan Lemon-Herb Chicken and Potatoes

Can you guys tell that I received my quarterly Delish magazine again? They have fantastic weeknight recipes in this one, hopefully you guys can check it out. Here’s a recipe I’ve tried from this quarter, and the only thing I would change is to use Regular olive oil, NOT Extra-Virgin. We are using high heat at times in this recipe, and while EVO has a great flavor, it is not conducive to high-heat cooking, in my opinion. Okay, let’s jump right in!

What you’ll need:

  • Four boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp extra-virgin olive oil, divided
  • 4 tbsp butter
  • Four cloves garlic, pressed
  • 2 tbsp lemon juice
  • One lemon, thinly sliced
  • One 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

Prep: Slice one lemon, then juice half of another.

Press four cloves of garlic. Please note, you can certainly use more, We usually do!


Chop your fresh herbs beforehand. This way, everything is ready to go once you start cooking the chicken.


Preheat your oven to 425°. Pat chicken dry and season with salt and pepper if you like. Slice your potatoes in half. I saved this for my last step, as potatoes can turn color if they’re not placed in water.


Now we’re ready to cook! Heat 1 tbsp oil over medium high heat. Add chicken, and cook about 4 minutes, until golden. Turn over, cook another 2 minutes, remove and set aside.


Reduce heat to medium, then add butter. Stir to coat the pan.

Add your garlic, cooking only about 1 minute or until fragrant.

Remove from heat, then add the lemon juice.


Pour butter mixture into heat proof bowl, I used my stoneware bowl.

Add time, Rosemary and oregano. Season with salt and pepper if you like, whisk well.


Add potatoes to Skillet, along with remaining oil. Season with salt and pepper if you like. Stir potatoes to coat fully with seasonings and oil. Bake for 30 minutes, stirring halfway through, until slightly golden.

Remove from oven and give a quick stir. Add your sliced lemon, thyme sprigs and chicken on top of potatoes, and return to oven.

Bake an additional 15 minutes, or until chicken is fully cooked and potatoes are tender and golden brown.

Remove from oven. Drizzle with butter sauce and garnish with parsley if you like.

All done! Please let me know how you like this recipe.

My recipe video is at the bottom of this post, along with link to Julie’s blog and this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

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[…] One-Pan Lemon-Herb Chicken and Potatoes — Imapampchef […]

BERNADETTE
11 months ago

A delicious recipe.