Cookwith

Name: Lemon Herb Chicken with Crispy Potatoes & Summer Salad
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 1 lemon, zested and juiced; 2 tbsp extra virgin olive oil, divided; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 tsp dried oregano (or 2 tsp fresh, chopped); 1/2 tsp garlic powder; 1 lb baby potatoes, halved; 1/2 tsp smoked paprika; 2 cups arugula or mixed baby greens; 1/2 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 1/4 cup crumbled feta cheese (optional); 1 tbsp red wine vinegar

Lemon Herb Chicken with Crispy Potatoes & Summer Salad

ArtisanPotato4177

This Lemon Herb Chicken with Crispy Potatoes and a fresh summer salad is a vibrant dinner that celebrates the bright flavors of the season. The chicken is marinated in lemon, oregano, and olive oil for maximum flavor, then seared and oven-finished to juicy perfection. Crispy roasted potatoes add comfort and crunch, while a simple arugula salad with tomatoes, red onion, and feta balances the plate with peppery, tangy notes. The final squeeze of lemon and a drizzle of pan juices elevate every bite—perfect for a sultry New York summer evening.

Ingredients

Instructions

Preheat your oven to 425°F (218°C).
Place halved baby potatoes on a sheet pan. Drizzle with 1 tbsp olive oil, sprinkle with smoked paprika, 1/2 tsp salt, and toss to coat. Arrange cut side down for extra crispness. Roast for 20-25 minutes until golden and crispy.
While potatoes roast, in a bowl mix lemon zest, half the lemon juice, 1 tbsp olive oil, oregano, garlic powder, 1/2 tsp salt, and black pepper. Add chicken breasts and coat well. Let marinate at room temp while potatoes cook.
Heat a large oven-safe skillet over medium-high heat. Add marinated chicken; sear 2-3 minutes per side until golden. Transfer skillet to oven for the last 10 minutes of potato roasting, or until chicken reaches 165°F internal temperature.
Meanwhile, toss arugula, cherry tomatoes, and red onion with red wine vinegar, a pinch of salt, and a splash of remaining lemon juice. Add feta if using. Taste and adjust seasoning.
Rest chicken 5 minutes, then slice. Plate with crispy potatoes and salad. Drizzle any pan juices and an extra squeeze of lemon over top.