Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 split bone-in, skin-on chicken breasts (2.5 to 3 lb total)
- 1.5 lb baby Yukon gold potatoes
- 1 large lemon (zest + 1 tbsp juice; remainder sliced)
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 6 garlic cloves, finely minced
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
- 3–4 fresh thyme sprigs (optional)
Do This
- 1. Heat oven to 425°F (220°C). Simmer potatoes in salted water 8–10 minutes until just tender; drain.
- 2. Pat chicken very dry; season all over with 1 tsp salt, pepper, and paprika.
- 3. Heat a 12-inch cast-iron skillet over medium-high with 2 tbsp oil. Sear chicken skin-side down 5–6 minutes until deep golden; flip 1 minute. Transfer to a plate.
- 4. Smash potatoes gently; lay lemon slices and thyme in skillet. Arrange potatoes in a snug single layer; set chicken skin-side up on top.
- 5. Melt butter with garlic; cook 1–2 minutes until fragrant. Off heat, stir in parsley, lemon zest, red pepper flakes, and 1 tbsp lemon juice.
- 6. Roast 18–24 minutes, basting chicken and potatoes with the hot garlic butter every 5 minutes, until chicken hits 160°F (71°C). Optional: broil 1–2 minutes for extra crisp edges.
- 7. Rest 5–10 minutes; spoon pan juices over everything and serve.
Why You’ll Love This Recipe
- Cast-iron sear delivers shatteringly crisp chicken skin and bronzed edges.
- Garlic-parsley butter adds restaurant-level flavor with simple pantry ingredients.
- The chicken roasts over lemon and smashed potatoes, so your side cooks in the same pan.
- Basting keeps the meat succulent while crisping the potatoes beautifully.
Grocery List
- Produce: Baby Yukon gold potatoes, garlic, flat-leaf parsley, lemon, fresh thyme (optional)
- Dairy: Unsalted butter
- Pantry: Olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional)
Full Ingredients
Chicken
- 2 split bone-in, skin-on chicken breasts (2.5 to 3 lb total)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
Potatoes and Pan
- 1.5 lb baby Yukon gold potatoes
- 2 tbsp olive oil
- 1 large lemon (half thinly sliced; zest the other half and reserve 1 tbsp juice)
- 3–4 fresh thyme sprigs (optional)
- Kosher salt for the potato water
Garlic-Parsley Butter
- 6 tbsp unsalted butter
- 6 garlic cloves, finely minced
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional)
To Finish
- Flaky salt and extra parsley, to serve (optional)
Step-by-Step Instructions
Step 1: Preheat and parboil the potatoes
Heat the oven to 425°F (220°C) with a rack in the center. Place the baby potatoes in a pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil, then simmer 8–10 minutes until a knife slides in with slight resistance. Drain well and let steam off for 1–2 minutes so the surfaces dry.
Step 2: Season the chicken well
Pat the split chicken breasts very dry with paper towels. Season all over (including under the skin if you can) with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. For even crisper skin, leave the seasoned chicken uncovered in the fridge for 30 minutes while you prep the rest.
Step 3: Sear the chicken in cast iron
Heat a 12-inch cast-iron skillet over medium-high heat for 2 minutes, then add 2 tablespoons olive oil. When the oil shimmers, place the chicken in the skillet skin-side down. Sear without moving until the skin is deeply golden and some fat has rendered, 5–6 minutes. Flip and sear the flesh side for 1 minute. Transfer the chicken to a plate (it will finish in the oven).
Step 4: Build the lemon-and-potato bed
Lay the lemon slices and thyme sprigs (if using) in the hot skillet. Using the bottom of a measuring cup or glass, gently smash the drained potatoes just until the skins split and they flatten slightly; nestle them into the skillet in a single layer. Sprinkle the potatoes with a pinch of salt. Set the chicken back in the skillet skin-side up, resting on top of the potatoes and lemon.
Step 5: Make the garlic-parsley butter
In a small saucepan over medium-low heat, melt 6 tablespoons butter. Add the minced garlic and cook, stirring, 1–2 minutes until fragrant but not browned. Remove from heat and stir in the parsley, lemon zest, lemon juice, and red pepper flakes (if using). This is your basting butter; keep it warm on the lowest heat so it stays liquid.
Step 6: Roast and baste to juicy perfection
Slide the skillet into the oven. After 5 minutes, baste the chicken and potatoes generously with the hot garlic butter. Continue roasting 18–24 minutes total, basting every 5 minutes, until an instant-read thermometer in the thickest part of the breast registers 160°F (71°C). The potatoes should be sizzling with crisping edges and the lemon slices lightly caramelized.
For extra-crisp edges, switch to broil for 1–2 minutes at the end, watching closely.
Step 7: Rest, finish, and serve
Transfer the skillet to a heat-safe surface and rest the chicken 5–10 minutes; carryover heat will bring it to 165°F (74°C). Spoon buttery pan juices over the chicken and potatoes. Sprinkle with flaky salt and extra parsley if you like. Serve straight from the skillet with the roasted lemon for squeezing.
Pro Tips
- Dry equals crisp: The drier the chicken skin before searing, the better it browns. Pat thoroughly and optionally air-chill 30 minutes.
- Keep the garlic pale: Garlic burns fast. Cook it gently in the butter and keep the butter warm, not smoking, during basting.
- Use the right pan: A 12-inch cast-iron skillet gives you enough surface area for proper searing and a single layer of potatoes.
- Thermometer for the win: Pull the chicken at 160°F (71°C); it will coast to a safe 165°F (74°C) after resting.
- Smash, don’t mash: Lightly smashing creates craggy edges that soak up butter and crisp in the oven.
Variations
- Citrus-herb swap: Use orange zest and juice with rosemary instead of lemon and parsley for a warmer flavor.
- Dijon-tarragon: Whisk 2 teaspoons Dijon into the melted butter and swap parsley for 2 tablespoons chopped tarragon.
- Thigh lovers: Substitute 4 bone-in, skin-on chicken thighs. Sear 4–5 minutes per side; roast 20–25 minutes to 175°F (79°C).
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 350°F (175°C) for 10–15 minutes; add a splash of stock to keep the chicken moist and broil briefly to re-crisp the potatoes. Freeze chicken (off the bone) for up to 3 months; thaw overnight in the fridge before reheating. Make-ahead tips: parboil and smash the potatoes up to 24 hours in advance and refrigerate; mix the garlic-parsley butter up to 24 hours ahead and rewarm to liquefy before basting.
Nutrition (per serving)
Approx. 610 calories; 35 g fat; 45 g carbohydrates; 52 g protein; 880 mg sodium. Calculated using 2.5–3 lb bone-in chicken and includes all butter and oil; values are estimates.
