Pan-Seared Chicken with Crispy Potatoes and Lemon-Herb Oil
Ingredients
- 4 pieces (6 oz each)chicken breast (boneless, skinless)
- 1½ poundsbaby potatoes
- 2lemon
- 4 clovesgarlic
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 5 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Pat chicken breasts dry with paper towels. Zest 1 lemon and juice 2 lemons.
- 02
Halve baby potatoes if any are larger than a walnut.
- 03
Mince 4 garlic cloves.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Once oil shimmers, add chicken and sear for 6-7 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 02
In the same skillet, add potatoes (halved if larger than a walnut) with 3 tablespoons olive oil, 1 teaspoon salt, and a pinch of pepper. Cook over medium-high heat, stirring occasionally, for 12-15 minutes, until potatoes are tender and edges are crispy and golden.
- 03
While potatoes cook, strip leaves from rosemary and thyme sprigs and roughly chop them. Finely mince garlic.
- 04
In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, chopped herbs, zest from 1 lemon, and 2 tablespoons juice from 1 lemon. Season with salt and pepper to taste.
- 05
Divide chicken and potatoes among plates. Drizzle with lemon-herb oil. Cut remaining lemon into wedges and serve alongside.
Spice Tips
For warmth, add a pinch of red pepper flakes to the lemon-herb oil or a light brush of Dijon mustard on the chicken before searing. Fresh mint or basil can replace half the rosemary and thyme for a brighter finish.
For a bit more body, serve with a dollop of Greek yogurt or sour cream on the side. Leftovers keep well in the fridge for 2 days and are delicious cold.