Aromatic roasted chicken breast with potatoes

Ingredients:

• 4 boneless chicken breasts without skin
• salt
• freshly ground black pepper
• 3 tablespoons olive oil
• 60 g butter
• 4 cloves garlic, finely chopped
• 2 tablespoons lemon juice, plus 1 lemon, thinly sliced
• fresh thyme leaves
• 1 teaspoon finely chopped rosemary
• 1 teaspoon dried oregano
• 600 gr. small potatoes, halved
• freshly chopped parsley, for garnish

Preparation: 

Preheat the oven to 220ºC. Dry the chicken and season with salt and pepper. In a large skillet over high heat, heat 1 tablespoon oil. Add the chicken and cook until golden brown, about 4 minutes. Turn and cook for another 2 minutes, then transfer to a plate.

Reduce heat to medium. Add the butter to the pan, stirring to melt. Add the garlic and cook, stirring, for 1 minute. Stir in the lemon juice and remove the pan from the heat. Pour the butter mixture into a heat-resistant bowl and add the thyme leaves, rosemary, and oregano. Season with salt and pepper.

Add the potatoes and the remaining 2 tablespoons of oil to the pan. Season with salt and pepper and stir. Transfer the pan to the oven and bake, turning the potatoes after 15 minutes, until golden brown, about 30 minutes.

Stir in the potatoes and place the lemon slices, thyme, and chicken on top. Return to the oven and bake until the chicken is cooked through and the potatoes are soft about 15 minutes.

Serve with butter sauce topped over chicken and potatoes. Sprinkle with parsley.