Lemon-Glazed Chicken with Herb-Roasted Potatoes

Name: Lemon-Glazed Chicken with Herb-Roasted Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 (6 oz each) Chicken breasts; 2 tbsp Olive oil; 1 (zested and juiced) Lemon; 2 tsp (packed) Fresh thyme; 1 tsp (chopped) Fresh rosemary; 1 lb (halved) Baby potatoes; 1 tsp Salt; 1/2 tsp Black pepper; 2 cloves (minced) Garlic; 1/2 cup Chicken stock

Tender chicken breasts coated in a bright lemon-herb glaze, served with potatoes roasted until golden and infused with fresh thyme.

Cuisine: American

Category: Chicken

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

4 (6 oz each) Chicken breasts
2 tbsp Olive oil
1 (zested and juiced) Lemon
2 tsp (packed) Fresh thyme
1 tsp (chopped) Fresh rosemary
1 lb (halved) Baby potatoes
1 tsp Salt
1/2 tsp Black pepper
2 cloves (minced) Garlic
1/2 cup Chicken stock

Instructions

Step 1: Preheat oven to 400°F (200°C). Place 1 lb halved baby potatoes in a roasting pan, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 25 minutes until golden and tender.
Step 2: Pat 4 chicken breasts (6 oz each) dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
Step 3: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in lemon zest, lemon juice, 2 tsp fresh thyme, 1 tsp fresh rosemary, and 1/2 cup chicken stock. Simmer for 3-4 minutes until sauce thickens slightly.
Step 4: Return chicken to skillet, spoon sauce over chicken, and cook for 1 more minute to coat. Serve with roasted potatoes.