Lemon Chicken & Potatoes

• Chicken breast(4)
• Potato(800 g)
• Lemon(2)
• Garlic(4 cloves)
• Fresh parsley(15 g)
• Olive oil(4 tbsp)
• Butter(30 g)
• Chicken Stock(180 ml)
• Flour(2 tbsp)
• Parmesan(40 g)
• Oregano(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Preheat the oven to 220°C. Cut the {Potato} into bite-size chunks, finely chop the {Garlic}, chop the {Fresh parsley}, zest 1 of the {Lemon}, then juice both {Lemon}.

   ~12 min

2. 2

   Toss the {Potato} with {Olive oil}, half the {Salt}, half the {Black pepper}, and the {Dried Oregano}. Spread out on a tray, sprinkle over half the {Parmesan}, and roast until tender and golden at the edges, 25 minutes.

   ~25 min

3. 3

   Pat dry the {Chicken breast}, then season both sides with the remaining {Salt}, remaining {Black pepper}, and dust lightly with the {Flour}.

   ~3 min

4. 4

   Heat the remaining {Olive oil} in a large frying pan over medium-high heat. Cook the {Chicken breast} for 5 minutes per side until golden and nearly cooked through. Transfer to a plate.

   ~10 min

5. 5

   Lower the heat to medium. Add the {Butter} and {Garlic} to the pan and stir for 30 seconds. Pour in the {Chicken Broth}, {Lemon} juice, and {Lemon} zest, scraping up any browned bits. Simmer for 3 minutes, then return the {Chicken breast} to the pan and coat with the sauce for 2 minutes.

   ~5 min

6. 6

   Divide the roasted {Potato} between plates, top with the {Chicken breast}, spoon over the lemon sauce, and finish with the remaining {Parmesan} and {Fresh parsley}.

   ~2 min