Garlic & Lemon Roasted Chicken with Potatoes
2 boneless skinless chicken breasts 4 tablespoons of butter, melted 1 tablespoon of olive oil Salt and black pepper 1 tablespoon of parsley 1/2 teaspoon of paprika 1/2 teaspoon of cumin 3 cloves of garlic, finely minced 2 tablespoons of lemon juice 10 ounces of baby potatoes, halved Fresh parsley (garnish)
You will also need a SIGNATUREseries Cast Iron Skillet.
Preheat your oven to 400 degrees Fahrenheit.
Place a large cast iron skillet over medium heat and add a tablespoon of olive oil.
Season the chicken breasts with salt and black pepper.
Sear the chicken for about 2 minutes on both sides to create a golden brown crust, then transfer the skillet off the heat.
Arrange the chicken on one half of the skillet and add the halved baby potatoes on the other half.
In a small dish, combine 4 tablespoons of melted butter with a tablespoon of parsley, 1/2 teaspoon of paprika, 1/2 teaspoon of cumin, 3 cloves of finely minced garlic, and about 2 tablespoons of lemon juice.
Brush about 3/4 of the garlic butter onto the seared chicken and potatoes, then transfer the skillet into a preheated 400-degree oven.
Roast for 25-35 minutes or until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit and the potatoes are fork-tender.
As soon as you pull the skillet out of the oven, brush the remaining garlic butter over the chicken and potatoes, sprinkle with salt and fresh parsley.
Finally, enjoy your delicious Garlic & Lemon Roasted Chicken with Potatoes.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.