Name: Skillet Lemon-Herb Chicken and Potatoes
Yield: 4
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 -

Ingredients for - Skillet Lemon-Herb Chicken and Potatoes

1. 4 boneless skinless chicken breasts

2. Kosher salt

3. Freshly ground black pepper

4. 3 tbsp. extra-virgin olive oil, divided

5. 4 tbsp. butter

6. 4 cloves garlic, minced

7. 2 tbsp. lemon juice, plus 1 lemon, thinly sliced

8. 1 tbsp. fresh thyme leaves, plus 4 sprigs

9. 1 tsp. finely chopped fresh rosemary

10. 1 tsp. dried oregano

11. 1 1/4 lb. small potatoes, halved

12. Freshly chopped parsley, for garnish

How to cook deliciously - Skillet Lemon-Herb Chicken and Potatoes

1 . Stage

Preheat 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.

2 . Stage

Reduce 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.

3 . Stage

Add 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.

4 . Stage

Give 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.

5 . Stage

Serve with butter sauce drizzled over chicken and potatoes. Sprinkle with parsley.