Mains Recipe

Prep chicken and vegetables

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Season both sides of chicken with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, dried oregano, dried thyme, and paprika. Lightly dredge each breast in the optional flour and shake off excess. Preheat oven to 425°F (220°C). On a large sheet pan, combine halved baby potatoes, carrot pieces, red onion wedges and broccoli florets. Drizzle with 2 tablespoons extra virgin olive oil, sprinkle 1 tsp Italian seasoning, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper, and red pepper flakes if using. Toss to coat evenly. Spread vegetables in a single layer.

Roast vegetables

Place sheet pan with vegetables in the preheated oven and roast for 20–25 minutes, stirring once halfway through, until potatoes are tender and edges are golden. If broccoli is browning too fast, remove earlier and continue roasting root vegetables until done. Optionally brush the potatoes and carrots with 1 tsp honey during the last 5 minutes for a light glaze.

Pan-sear chicken

While vegetables roast, heat a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams and oil shimmers, add chicken breasts (work in batches if needed) and sear undisturbed for 4–5 minutes until a deep golden crust forms. Flip and sear the other side 3–4 minutes. Remove chicken to a plate and tent loosely with foil. Reduce heat to medium.

Make lemon-garlic pan sauce

To the same skillet, add remaining 1 tablespoon olive oil and remaining 1 tablespoon butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Pour in 1 cup low-sodium chicken broth, scraping up browned bits from the pan with a wooden spoon. Add juice and zest of 1 lemon. Simmer 3–4 minutes to reduce slightly. Taste and season with remaining 1/2 tsp kosher salt and a pinch of black pepper as needed. Return chicken to the skillet, spoon sauce over the breasts, and simmer 2–3 minutes more to heat through and finish cooking (internal temp 165°F / 74°C). Scatter chopped parsley over the chicken and remove from heat.

Plate and serve

Divide roasted vegetables among 4 plates. Place a chicken breast on each bed of vegetables, spoon extra pan sauce over the chicken and vegetables. Garnish with additional lemon zest or parsley if desired. Serve immediately.