One-Skillet Garlic Lemon Chicken

• Gluten free

• Meat

  • 4 Chicken breasts, skinless

• Produce

  • 1 lb Baby potatoes
  • 4 cloves Garlic
  • 1/2 tsp Lemon, zest
  • 2 tsp Thyme, fresh

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on thymeandtoast.com

Description

Ingredients

• 4 skinless chicken breasts
• ¼ cup extra virgin olive oil, divided
• salt and pepper
• 1 pound baby potatoes, halved or quartered if large
• 4 cloves of garlic, minced
• ¼ cup dry white wine
• 2 teaspoons chopped fresh thyme
• 3 tablespoons lemon juice
• ½ teaspoon lemon zest (~1/2 lemon)

Directions

• Preheat the oven to 425 degrees F.
• Pat the chicken dry and season with salt and pepper.
• Heat a large oven-safe skillet with over medium-high heat. Add 1 tablespoon of olive oil, and once the olive oil is shimmering, add the chicken, top side down, searing until golden on one side, about 3-5 minutes. Flip and continue cooking for another 1-2 minutes. (The chicken will be cooked on the outside, but raw still on the inside) Remove the chicken and put it aside.
• Reduce the heat to medium and add another tablespoon of olive oil. Add the potatoes, stirring, until they are softened and lightly seared-looking, about 5 minutes. Add the garlic and wine to the skillet, scraping any bits from the pan. Let simmer for 2-3 minutes to reduce slightly, stirring frequently.
• Remove the skillet from the heat. Nestle the chicken in the potatoes.
• Whisk together the chopped thyme, lemon juice, lemon zest, 2 tablespoons of olive oil, and salt and pepper. Pour the mixture over the chicken and potatoes, evenly distributing.
• Transfer to the oven and bake for another 20-25 minutes, or until the chicken is done and potatoes are tender.
• Serve the chicken, drizzling with the pan sauce.