Low-Slung Lemon Herb Chicken with Crispy Potatoes
A perfectly browned chicken breast served atop golden, low-lying roasted potatoes with bright lemon herb pan sauce. This American-inspired one-pot recipe (low-sodium), ready in about 50 minutes, pairs boneless chicken breasts, russet potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless chicken breasts
- 1.5 lbs, peeled and cut into 3/4-inch cubes russet potatoes
- 3 tbsp, divided olive oil
- 1, zested and juiced lemon
- 2 tsp finely chopped fresh rosemary
- 3 cloves, minced garlic
- 1/2 cup low-sodium chicken broth
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1.5 tbsp olive oil with potato cubes on a sheet pan, season with 1/4 tsp salt and 1/8 tsp black pepper, then spread in a single layer. Roast for 25 minutes until golden and crispy, flipping halfway.
- Step 2: Pat chicken breasts dry, season both sides with 1/4 tsp salt and 1/8 tsp black pepper. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4 minutes per side until golden brown, then transfer skillet to oven and bake for 10 minutes until internal temperature reaches 165°F.
- Step 3: Remove skillet from oven, transfer chicken to a plate. Add garlic to pan drippings and cook for 30 seconds until fragrant. Whisk in flour to form a paste, then slowly pour in chicken broth while stirring constantly. Add lemon zest, rosemary, and lemon juice, simmering for 3 minutes until sauce thickens slightly and coats the back of a spoon.
