Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Pam / For the Love of Cooking
Ovenproof Large Skillet or Cast Iron Skillet
2boneless skinless chicken breastscut into three pieces each
Sea salt and freshly cracked pepperto taste
Garlic powderto taste
1 ½tbspolive oil
½lbsmall baby potatoessliced
1Meyer lemoncut into slices
2clovesof garlicthinly sliced
1cupof chicken brothdivided
1cupof Castelvetrano oliveswatch out for pits
1tbspMeyer lemon juice
Preheat the oven to 400 degrees.
Heat 1/2 tablespoon of olive oil to the OVENPROOF 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 skillet and cook for 5-6 minutes or until the chicken is golden brown; flip the pieces over then place the 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 tin foil tent.
While the chicken is baking in the oven, place the cut potatoes into a pot of boiling water; cook for 5-7 minutes or until fork-tender. Remove from the heat, drain potatoes, and set aside.
To the same skillet, add another 1/2 tablespoon of olive oil to the 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.
Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove from the skillet and set aside.
Add the last 1/2 tablespoon of olive oil to the skillet; swirl to coat. Add the sliced garlic and shallots to the pan; cook, stirring constantly, for 1 minute. Add 3/4 cup of chicken broth to the pan then cook, scraping pan to loosen bits, for 3 minutes or until sauce reduces.
Return the potatoes and lemon slices to the pan then add the olives; bring to a boil.
Mix the last 1/4 cup of chicken broth with the cornstarch until well combined then add to the skillet; stir until well mixed and 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 skillet, turning to coat. Serve immediately with parsley sprinkled on top. Enjoy.