Greek Lemon Chicken & Roasted Potatoes

Instructions

Step 1: Preheat your oven to 400°F. Pat the chicken breasts dry and season both sides with salt, pepper, and oregano.

Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden, then remove and set aside.

Step 3: In the same skillet, add the chopped potatoes and carrots. Stir in the minced garlic and cook for 2 minutes until fragrant.

Step 4: Add the lemon juice, lemon zest, paprika, and chicken broth to the skillet. Stir well to combine and scrape up any browned bits.

Step 5: Return the chicken to the skillet, nestling it among the vegetables. Dot with butter.

Step 6: Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken reaches 165°F internally and the vegetables are tender.

Step 7: Remove from the oven and garnish generously with fresh chopped parsley before serving.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this dish even better the next day.

To reheat, place portions in a covered oven-safe dish and warm at 350°F for about 15 minutes until heated through. You can also reheat individual servings in the microwave for 2-3 minutes, though the oven method keeps the chicken more moist.

This dish also freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.