Lemon Herb Chicken with Roasted Potatoes
This vibrant Lemon Herb Chicken with Roasted Potatoes features tender chicken breast seared to perfection and coated in a bright lemon-herb sauce, served alongside crispy roasted new potatoes.
Equipment
- oven
- baking sheet
- paper towels
- large skillet
Ingredients
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt divided
- 1/2 tsp black pepper divided
- large onion, diced
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 lemon, juiced and zested
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Roasted Potatoes
- 1.5 lbs new potatoes, quartered
- 1 tbsp olive oil for potatoes
- 1/2 tsp salt for potatoes
- 1/4 tsp black pepper for potatoes
Instructions
Prepare Potatoes
- Preheat oven to 400°F (200°C). On a baking sheet, toss quartered new potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Roast for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
Prepare Chicken
- Pat chicken breasts dry with paper towels and season generously with 1/2 tsp salt and 1/4 tsp black pepper.
Sear Chicken
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-5 minutes per side until golden brown and cooked through.
- Remove chicken from the pan and set aside.
Sauté Aromatics
- Reduce heat to medium, add diced onion to the same pan, and sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
Build Lemon Herb Sauce
- Pour in 1/2 cup chicken broth, scraping up any browned bits, and bring to a simmer.
- Stir in the lemon juice and zest.
Combine and Finish
- Return the cooked chicken to the pan and cook for 2-3 minutes to meld flavors and thicken the sauce slightly.
- Stir in the fresh parsley and dill, then taste and adjust seasoning as needed.
Serve
- Serve the Lemon Herb Chicken immediately with the roasted potatoes.
Notes
For extra flavor, marinate the chicken in lemon juice and herbs for at least 30 minutes before cooking. Ensure potatoes are spread in a single layer on the baking sheet for even roasting. Adjust the amount of fresh herbs to your preference.