One Pan Lemon Chicken and Potatoes

Preparation

Classic Greek lemon potatoes are the inspiration for this dinner, and our 5.5QT Hybrid Deep Sauté Pan is the perfect size to cook it all up in one pan. Roasting potatoes in a mixture of lemon juice, water and olive oil with chicken breast nestled on top keeps the chicken moist as it roasts and yields potatoes that are super tender and lemony on the inside and crispy on the outside. A simple garlicky yogurt sauce for serving ties it all together.

*This recipe originally ran stateside on HexClad.com.

1. Make chicken. Preheat oven to 450°F/230°C. Season chicken all over with salt and pepper. In a HexClad 5.5QT Hybrid Deep Sauté Pan over medium-high, heat 4 tablespoons/60 ml oil. Add chicken and cook until golden brown, about 4 minutes for top side and 2 minutes for bottom side. Transfer chicken to a plate; set aside.

2. Add lemon juice and ⅓ cup/80 ml water to hot pan, scraping up the browned bits from the bottom of the pot into the lemon mixture. Add potatoes, 2 teaspoons salt and 1 teaspoon pepper; toss to coat. 

3. Place chicken breasts on top of potatoes and arrange sliced lemons over chicken. Scatter thyme and oregano sprigs over top. Drizzle the tops of chicken with remaining 2 tablespoons oil. Transfer to oven and cook until an instant-read thermometer inserted into thickest part of largest breast registers 160°F/70°C, 20 to 25 minutes. Transfer chicken to a clean plate; tent loosely with foil to keep warm. 

4. Turn potatoes and return to oven. Continue to cook until crisp and golden, 15 to 18 minutes. 

5. Meanwhile, make sauce. In a medium bowl, combine yogurt, lemon juice, garlic and ½ teaspoon salt. Whisk to combine.

6. Transfer potatoes and chicken to a serving platter and sprinkle with fresh oregano leaves and season with pepper. Serve with sauce dolloped over top or alongside. 

NOTES

Letting the chicken rest while the potatoes finish cooking allows them to hit an internal temperature of 165ºF/74ºC.