One-Pan Lemon-Herb Chicken Breast with Roasted Vegetables

Instructions

1. 1

   Preheat oven to 425°F (220°C). Season chicken generously on both sides with salt, pepper, smoked paprika and oregano—don’t be shy.

2. 2

   In a large ovenproof skillet (cast iron ideal), heat 1 tbsp olive oil over medium-high until shimmering. Add chicken, skin-side down if using, and sear 4–5 minutes without moving until deeply golden. Flip and sear 2 minutes. Transfer chicken to a plate.

3. 3

   Add remaining 1 tbsp oil and 1 tbsp butter to the pan. Add potatoes and carrots cut-side down; let them brown undisturbed 4 minutes. Add Brussels sprouts, red onion and garlic; season vegetables lightly with salt and pepper.

4. 4

   Nestle chicken back on top of the vegetables. Pour chicken stock (or wine), lemon zest and juice, thyme sprigs, and drizzle honey if using. Dot remaining 1 tbsp butter over the chicken/veg.

5. 5

   Transfer the skillet to the oven and roast 12–14 minutes, until chicken reaches 155–160°F (it will rise to 160–165°F while resting) and vegetables are tender and caramelized. If using cherry tomatoes, add for the last 5 minutes.

6. 6

   Remove skillet, transfer chicken to a cutting board and rest 5 minutes. While resting, place skillet over medium heat, scrape up fond, reduce pan liquid 1–2 minutes to concentrate, taste and adjust seasoning.

7. 7

   Slice chicken against the grain, arrange over the roasted vegetables, spoon pan sauce over everything, and finish with chopped parsley and an extra squeeze of lemon.