One Pan Lemon Garlic Butter Chicken and Potatoes - this dish is not only incredibly easy to make, but it is also bursting with zingy lemon garlic flavor! Chicken that is crispy on the outside, yet tender and juicy on the inside. Cooked in one pan, making for easy cooking and clean up.
Course Main Dish
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 445kcal
Author Samantha Buckner
Ingredients
Potatoes:
1.5lbbaby gold potatoesquartered
1/2tbspolive oil
1tbspbutter
1/2tspgarlic powder
1/4tsponion powder
1/2tspitalian seasoning
salt and pepperto taste
Chicken:
1lbchicken thighsor chicken breast
1/2tbspbutter
1/2tspgarlic powder
1/4tsponion powder
1/2tspitalian seasoning
1lemonjuiced
salt and pepperto taste
Instructions
Place a large nonstick pan over medium heat. Add 1/2 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the potatoes and allow to cook 5-7 minutes.
Add the remaining seasonings to the potatoes and stir well to coat. Allow to cook an additional 4-5 minutes. Time will be dependent on how thickly cut your potatoes are. Keep an eye on them.
Once the potatoes have reached a fork-tender texture, remove from pan to a plate and cover. Return the pan to the burner and add 1/2 tablespoon of butter.
Season the chicken thighs (or breasts if using) with the seasonings listed. When the butter has melted, add each chicken breast to the pan skin-side down. Squeeze the lemon juice all over the chicken thighs and into the pan.
Allow to cook 4-5 minutes before turning to cook an additional 4-5 minutes on the other side. Time will be dependent on how large the thighs are (or how thick the chicken breast is). Make sure the internal temperature reaches 165 degrees F.
Move the thighs to one side of the pan and add the potatoes to the cleared side. Allow them to warm before serving.
Garish with additional lemon juice and Italian seasoning.