Tangy Lemony Chicken with Rosemary Potatoes

Instructions

1. 1

   Preheat oven to 400°F (200°C). Wash and cut potatoes into wedges. In a large bowl, toss potato wedges with 2 tablespoons of olive oil, half the chopped rosemary, half the minced garlic, salt, and pepper.

   ~10 min
2. 2

   Spread the seasoned potato wedges in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

   ~30 min
3. 3

   While potatoes are roasting, pat chicken breasts dry. Season with salt and pepper.

   ~2 min
4. 4

   Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

   ~1 min
5. 5

   Sear chicken breasts for 5-7 minutes per side, until golden brown and cooked through.

   ~14 min
6. 6

   Remove chicken from the skillet and set aside on a plate. Add minced garlic and remaining chopped rosemary to the skillet. Sauté for 30 seconds until fragrant.

   ~1 min
7. 7

   Pour in chicken broth and the juice of one lemon. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce slightly thickens.

   ~3 min
8. 8

   Return chicken to the skillet to coat in the sauce. Squeeze the juice of the second lemon over the chicken and potatoes just before serving.

   ~1 min