Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives

Name: Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2 boneless skinless chicken breasts; Sea Salt and Freshly Cracked Pepper; garlic powder; 1 ½ tbsp olive oil; ½ lb small baby potatoes; 1 Meyer lemon; 2 cloves of garlic; 1 shallot; 1 cup of chicken broth; 1 tsp cornstarch; 1 cup of castelvetrano olives; 1 tbsp Meyer lemon juice; 1 tbsp butter; 1 tbsp fresh parsley

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
Greek

Meyer Lemon Chicken with Baby Potatoes and Castelvetrano Olives

Samara Jones

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 boneless skinless chicken breasts cut into three pieces each
Sea Salt and Freshly Cracked Pepper to taste
garlic powder to taste
1 ½ tbsp olive oil
½ lb small baby potatoes sliced
1 Meyer lemon cut into slices
2 cloves of garlic thinly sliced
1 shallot thinly sliced
1 cup of chicken broth divided
1 tsp cornstarch
1 cup of castelvetrano olives watch out for pits
1 tbsp Meyer lemon juice
1 tbsp butter
1 tbsp fresh parsley chopped

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Instructions

Preheat the oven to 400 degrees.
Heat 1/2 tablespoon of olive oil to the OVENPROOF skillet over medium-high heat. Cut the chicken breasts into thirds then season each side of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Add the chicken to the HOT skillet and cook for 5-6 minutes or until the chicken is golden brown; flip the pieces over then place the skillet into the oven.
Bake the chicken for 12-15 minutes or until cooked through and the juices run clear. Remove the chicken from the skillet and place it on a plate loosely covered with a tin foil tent.
While the chicken is baking in the oven, place the cut potatoes into a pot of boiling water; cook for 5-7 minutes or until fork-tender. Remove from the heat, drain potatoes, and set aside.
To the same skillet, add another 1/2 tablespoon of olive oil to the skillet over medium heat; swirl to coat. Add the par-cooked potatoes to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the potatoes are golden brown. Remove from the skillet.
Add the lemon slices to the skillet and cook for 45-60 seconds per side until golden brown. Remove from the skillet and set aside.
Add the last 1/2 tablespoon of olive oil to the skillet; swirl to coat. Add the sliced garlic and shallots to the pan; cook, stirring constantly, for 1 minute. Add 3/4 cup of chicken broth to the pan then cook, scraping pan to loosen bits, for 3 minutes or until sauce reduces.
Return the potatoes and lemon slices to the pan then add the olives; bring to a boil.
Mix the last 1/4 cup of chicken broth with the cornstarch until well combined then add to the skillet; stir until well mixed and the sauce has thickened. Add the lemon juice and butter, stirring until the butter melts. Season with sea salt and freshly cracked pepper, to taste.
Return the chicken to the skillet, turning to coat. Serve immediately with parsley sprinkled on top. Enjoy.