Garlic & Lemon Roasted Chicken with Potatoes
Roasted chicken and potatoes basted in a fabulous lemony garlic butter sauce that will make you want to lick your plate.
Servings: 2
Ingredients
- 2 boneless skinless chicken breasts
- 4 tablespoons of butter, melted
- 1 tablespoon of olive oil
- salt and black pepper
- 1 tablespoon of parsley
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 3 cloves of garlic, finely minced
- 2 tablespoons of fresh lemon juice
- 10 ounces of baby potatoes
- fresh parsley, finely chopped
Instructions
- Preheat your oven to 400 degrees
- Place a large oven proof skillet over medium heat and add a tablespoon of olive oil
- Season the chicken breasts with salt and black pepper (and garlic salt optionally)
- Sear the chicken for about 2 minutes on both sides to create a golden brown crust and then transfer the chicken off of the heat
- Arrange the chicken on one half of the skillet and add the halved baby potatoes on the other half
- In a small dish, combine 4 tablespoons of melted butter with a tablespoon of parsley, 1/2 teaspoon of paprika, 1/2 teaspoon of cumin, 3 cloves of finely minced garlic and about 2 tablespoons of lemon juice
- Brush about 3/4 of the garlic butter onto the seared chicken and potatoes and transfer the skillet into a preheated 400 degree oven
- Roast for 25-35 minutes or until the chicken is cooked through with an internal temperature of 165 degrees and the potatoes are fork tender
- As soon as you pull the skillet out of the oven, brush the remaining garlic butter over the chicken and potatoes and sprinkle with salt
- Enjoy with roasted asparagus or mixed greens