Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives
Servings 4
Equipment
- Ovenproof Large Skillet or Cast Iron Skillet
Ingredients
- 2 boneless skinless chicken breasts cut into three pieces each
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 3 tbsp olive oil divided
- ½ lb small baby potatoes sliced
- 1 Meyer lemon cut into slices
- 2 cloves of garlic thinly sliced
- 1 shallot thinly sliced
- 1 cup of chicken broth divided
- 1 tsp cornstarch
- 1 cup of Castelvetrano olives watch out for pits
- 1 tbsp Meyer lemon juice
- 1 tbsp butter
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon of olive oil in the OVENPROOF large skillet over medium-high heat.
- Cut the chicken breasts into thirds, then season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder to taste.
- Add the chicken to the HOT large skillet and cook for 5-6 minutes or until the chicken is golden brown. Flip the pieces over, then place the ovenproof large skillet into the oven.
- Bake the chicken for 12-15 minutes, or until cooked through and the juices run clear.
- Remove the chicken from the skillet and place it on a plate loosely covered with a foil tent.
- While the chicken is baking in the oven, place the cut potatoes in a large pot of boiling water and cook for 5-7 minutes or until they are fork-tender.
- Remove from the heat, drain potatoes, and set aside.
- Add another tablespoon of olive oil to the same large skillet over medium heat; swirl to coat. Add the par-cooked potatoes to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the potatoes are golden brown. Remove from the skillet to a plate.
- Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove them from the skillet and set aside.
- Add the last tablespoon of olive oil to the large skillet; swirl to coat. Add the sliced garlic and shallots to the pan; cook, stirring constantly, for 1 minute.
- Add ¾ cup of chicken broth to the large skillet, then cook, scraping the skillet to loosen bits, for 3 minutes or until the sauce is reduced.
- Return the potatoes and lemon slices to the large skillet, then add the olives; bring to a boil.
- Mix the last ¼ cup of chicken broth with the cornstarch until well combined, then add to the large skillet and stir until the sauce has thickened.
- Add the lemon juice and butter, stirring until the butter melts. Season with sea salt and freshly cracked pepper, to taste.
- Return the chicken to the large skillet, turning to coat.
- Top with parsley and serve. Enjoy.