Low-Slung Lemon Herb Chicken with Crispy Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A perfectly browned chicken breast served atop golden, low-lying roasted potatoes with bright lemon herb pan sauce. This american-inspired one pot (low-sodium) ready in about 50 minutes pairs (6 oz each) boneless chicken breasts, divided olive oil, zested and juiced lemon 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.

★ 3.4 (8 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Low-Slung Lemon Herb Chicken with Crispy Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Slung Lemon Herb Chicken with Crispy Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Low-Slung Lemon Herb Chicken with Crispy Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Slung Lemon Herb Chicken with Crispy Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Low-Slung Lemon Herb Chicken with Crispy Potatoes low-sodium?

Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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