Name: Herbed Lemon Chicken with Crispy Roasted Potatoes & Summer Salad
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts; 1 large lemon, zested and juiced; 2 tbsp olive oil, divided; 1 garlic clove, minced; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried); 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 12 oz baby potatoes, halved; 1/2 tsp smoked paprika; 1 cup cherry tomatoes, halved; 1/2 English cucumber, sliced; 2 cups baby arugula or mixed greens; 1/4 small red onion, thinly sliced; 1/4 cup crumbled feta cheese (optional)

Herbed Lemon Chicken with Crispy Roasted Potatoes & Summer Salad

JammyPretzel7671

This summer-inspired dinner is bright, fresh, and full of texture—juicy herbed chicken, crispy roasted potatoes, and a cool, crunchy salad. The lemon-herb marinade infuses the chicken with zesty flavor while the potatoes get golden and crisp in the oven. A salad of arugula, tomatoes, cucumber, and onion offers a refreshing contrast and completes the plate. This meal is flexible, easy, and perfect for a warm evening in South Dakota. Enjoy layers of flavor, texture, and color with minimal fuss!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
In a bowl, toss halved potatoes with 1 tbsp olive oil, smoked paprika, 1/4 tsp salt, and a pinch of black pepper. Spread potatoes cut-side down on a corner of the baking sheet.
In a small bowl, combine lemon zest, half the lemon juice, 1 tbsp olive oil, garlic, thyme, rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Pat chicken breasts dry, then rub all over with the lemon-herb marinade. Place on the baking sheet next to the potatoes.
Roast for 22-25 minutes, flipping potatoes halfway, until potatoes are golden and chicken is cooked through (165°F internal temp). Let chicken rest 5 minutes before slicing.
Meanwhile, toss cherry tomatoes, cucumber, arugula, and red onion in a salad bowl. Drizzle with remaining lemon juice and a pinch of salt. Add feta if using, and toss to combine.
Slice chicken and serve with crispy potatoes and the fresh summer salad.