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Best Skillet Chicken and Potatoes



Best Skillet Chicken and Potatoes


One of our favorite Delish techniques is to cook all the ingredients in a dish (protein, carbohydrates, and veggies) in one pan. The pan-frying and spicy lemon butter sauce ensure that the chicken breast is skinless and boneless and quick-cooks. If you are unable to find small potatoes you can easily cut them into 1-inch pieces.

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Total time:






Breast of boneless, skinless chicken

Freshly ground black Pepper


Extra virgin olive oils, divided


Cloves of garlic chopped


Lemon juice, plus 1 lime, thinly sliced

1 teaspoon

Fresh Thyme leaves and 4 sprigs

1 teaspoon

Fresh rosemary finely chopped

1 1/4 pounds

Small potatoes cut in half

Freshly chopped parsley to garnish

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  1. Preheat the oven to 425 °. Season the chicken with salt and pepper. Place 1 tablespoon of oil on a large, heavy-based skillet. Heat the oil to medium heat. Cook the chicken until it is golden brown, approximately 4 minutes. Turn over and cook for an additional 2 minutes. Transfer to a plate.
  2. Turn down heat to medium. Toss butter in the pan. Cook the garlic for about 1 minute, stirring constantly. Mix in the lemon juice. Remove the pan from the heat. Transfer the butter mixture to an ovenproof bowl. Next, add the rosemary, thyme leaves and oregano. Season the mixture with salt and pepper.
  3. Place the potatoes in a pan with the remaining 2 tablespoons oil. Season with salt, pepper, and stir to coat. Place the pan in the oven. Fry the pan, stirring half-way through, until the edges are lightly golden.
  4. Mix the potatoes well and add the lemon wedges, thyme sprigs and chicken to the top. Fry the chicken and potatoes for 15 minutes in the oven.
  5. Butter sauce can be drizzled over the potatoes and chicken. Sprinkle with parsley.

Roast chicken and potatoes

Emily Hlavac Green

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Laura Rege, a food stylist who also develops recipes, contributes regularly to Delish with videos and photos.

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