Lemon Butter Garlic Chicken with Crispy Potatoes

Prep the Potatoes Preheat your oven to 425°F. Cut the baby potatoes in half (or quarters if large). Toss them in a bowl with olive oil, salt, pepper, and paprika. Spread them out on a baking sheet in a single layer. Make sure they’re not piled on top of each other. Bake for 25–30 minutes, flipping halfway through so both sides get crispy.

Prep the Chicken Pat the chicken dry with paper towels. This helps it actually sear instead of steam. Season both sides with salt and pepper. Let it sit for 10–15 minutes while your pan heats. This helps the seasoning absorb slightly and improves texture.

Sear the Chicken Heat a large pan over medium-high heat for about 2–3 minutes. Add olive oil. Once it shimmers slightly, place the chicken in the pan. You should hear an immediate sizzle. If not, your pan wasn’t ready. Let the chicken cook undisturbed for 4–5 minutes. Do not touch it. Do not poke it. Let it develop a golden crust. Flip the chicken and cook another 4–5 minutes on the other side. Remove from the pan and set aside.

Make the Lemon Butter Garlic Sauce Lower heat to medium. Add butter to the same pan. Once melted, add garlic and stir for about 30 seconds until fragrant (not brown). Add lemon juice and zest, stirring to combine. Let it simmer for 1–2 minutes so it slightly thickens.

Bring Everything Together Return the chicken to the pan and spoon the sauce over the top. Let it cook for another 2–3 minutes so the flavors soak in. Remove from heat and let the chicken rest for 5 minutes before slicing. This keeps it juicy.

Serve Plate the crispy potatoes and sliced chicken. Spoon extra sauce over everything and finish with fresh parsley.