Lemon Chicken Recipe

Make the vinaigrette

In a medium bowl whisk together 1/2 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 1 tablespoon lemon zest, 2 tablespoons minced garlic, 2 tablespoons chopped parsley, 1 tablespoon chopped thyme, 1 teaspoon honey and 1 teaspoon Dijon mustard until emulsified. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed.

Reserve portion for finishing

Set aside about 2 tablespoons of the vinaigrette to use as a finishing drizzle for the chicken and vegetables after cooking.

Marinate the chicken

Place 2 boneless skinless chicken breasts (about 6–7 oz each) in a shallow dish or resealable bag. Pour the remaining vinaigrette over the chicken, turning to coat thoroughly. Marinate in the refrigerator for 30 minutes to 2 hours (30 minutes for quicker service, up to 2 hours for more flavor).

Prep for griddling

Remove chicken from refrigerator 15 minutes before cooking to come closer to room temperature. Pat the breasts dry lightly with paper towel (excess marinade can be wiped off to avoid heavy charring). Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.

Griddle the chicken

Heat a griddle or large heavy skillet over medium-high heat until hot. Add 1 tablespoon olive oil and spread. Place the chicken breasts on the griddle and cook 5–6 minutes without moving until nicely browned. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Cooking time varies by thickness. Baste with a little reserved marinade during the last 1–2 minutes if desired, but avoid heavy sugar-based basting early to prevent burning.

Rest

Transfer chicken to a cutting board and let rest 5 minutes; internal temperature will rise a few degrees. Slice or serve whole and drizzle with reserved vinaigrette and garnish with lemon slices or extra parsley if using.

Cook the potatoes

Place 1 lb peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well.

Mash and season

Return drained potatoes to the pot off heat. Add 2 tablespoons unsalted butter and 1/4 cup whole milk. Mash to a slightly chunky but cohesive texture (use a potato masher). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If mixture seems dry, add up to 1–2 tablespoons additional milk.

Griddle the mashed potatoes

Heat the griddle or skillet over medium heat and add 1 tablespoon olive oil. Spoon the mashed potatoes onto the hot surface, flattening into two 3–4 inch patties (or one larger portion per serving). Cook 3–4 minutes per side until a golden crust forms. Transfer to a warm plate and keep warm. Sprinkle with chopped chives or parsley if using.

Prep vegetables

Toss 8 asparagus spears (trimmed), 1 peeled carrot cut into sticks, and 1/2 red bell pepper cut into strips with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Griddle vegetables

Using the same griddle on medium-high heat, arrange vegetables in a single layer. Cook asparagus and pepper strips 3–5 minutes, turning occasionally, until tender-crisp with charred marks; carrots may take slightly longer (4–6 minutes). If needed, cook in batches so vegetables sear rather than steam. During the last minute, drizzle a teaspoon of reserved vinaigrette over the vegetables and toss to glaze lightly.

Finish

Remove vegetables to the serving plate and squeeze a lemon wedge over them immediately for brightness.

On each plate place a griddled mashed potato cake, set a griddled marinated chicken breast alongside (or sliced across the grain). Arrange the fresh vegetables beside them. Drizzle the reserved vinaigrette over the chicken and vegetables, garnish with extra chopped parsley and lemon slices, and serve immediately.