Skillet Roasted Chicken Breast with Red Potatoes

Yield: 2-4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hr
  • Potatoes
  • 6 red potatoes , diced into 1" pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon lemon herb blend*
  • 1/4 teaspoon thyme
  • 1/4 teaspoon red pepper flakes , optional
  • Chicken
  • 2 whole bone in chicken breasts , skin still on
  • 1/2 tablespoon butter , melted
  • 1/2 tablespoon olive oil
  • 1 clove garlic , crushed or grated
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon herb blend
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Remove chicken from packaging and allow to come to room temperature.

In a large microwave safe bowl toss diced red potatoes with olive oil and spices. Cover your bowl tightly with cling wrap. Microwave on high for 5-7 minutes. Allow to cool in the refiderator while you prep your chicken.

Preheat oven to 450 and position rack to the lowest setting.

Stir melted butter, olive oil, garlic, lemon zest, lemon juice, lemon herb blend, salt, and pepper in a small bowl.

Pat the chicken dry with paper towels. Rub the butter mixture over both sides of the chicken and between the breast meat and skin.

Heat a large cast-iron skillet with 1 tablespoon of olive oil over medium-high heat. Add the chicken, and cook until the skin is browned, about 5 minutes per side. Remove chicken and set aside.

Add your softened red potatoes to the skillet. Cook, stirring occasionally, until they start to brown. Put your seared chicken breasts on top of the potatoes skin side up.

Bake for 40-45 minutes stirring your potatoes half way through cooking.

*substitue with herbs de Provence or Italian herb blend as needed