Skillet Lemon-Herb Chicken and Potatoes

Original recipe here: https://www.delish.com/cooking/recipe-ideas/a37418665/skillet-chicken-and-potatoes-recipe/

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

Instructions

1. Preheat oven to 425º. Pat chicken dry and season with salt and pepper. Heat one tablespoon of oil over medium-high heat in a large, high-sided skillet. Add chicken and cook until golden, 4 minutes. Flip and cook for 2 minutes more, then transfer to a plate.

2. Reduce heat to medium. Add butter to the skillet, swirling it to melt. Add garlic and cook, stirring for 1 minute. Stir in lemon juice and remove skillet from heat. Pour the butter mixture into a heatproof bowl and add thyme leaves, rosemary, and oregano—season with salt and pepper. 

3. Add potatoes and the remaining two tablespoons of oil to the skillet. Season with salt and pepper and toss to coat. Transfer the skillet to the oven and roast, stirring halfway through, until lightly golden, 30 minutes. 

4. Stir potatoes and arrange lemon slices, thyme sprigs, and chicken on top. Return to the oven and roast until chicken is cooked and potatoes are tender for 15 minutes. 

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