Name: Sunny Citrus Chicken with Crispy Potatoes & Summer Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 lb baby potatoes, halved; 4 cups mixed salad greens; 1 cup cherry tomatoes, halved; 1 small cucumber, sliced; 1/4 red onion, thinly sliced; 1 lemon (zest and juice); 2 tbsp olive oil, divided; 1 tbsp Dijon mustard; 1 tsp honey; Salt and freshly ground black pepper; 1/2 tsp smoked paprika

Sunny Citrus Chicken with Crispy Potatoes & Summer Salad

CrunchyFig7304

This recipe is made for hot Florida days: juicy, lemon-kissed chicken, roasted until golden alongside paprika-dusted crispy potatoes, and a refreshing summer salad tossed in a bright lemon-Dijon vinaigrette. The technique of salting early and using citrus as the acid brings out the best in each element, balancing richness with freshness. It’s a vibrant, color-packed dinner that’s quick enough for a weeknight but special enough to impress. Eat it al fresco for a perfect sunny meal!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss baby potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread on one side of the sheet pan.
Pat chicken breasts dry and season both sides with salt, pepper, and lemon zest. Place on the other side of the pan. Drizzle chicken with a little olive oil.
Roast for 22-25 minutes, turning potatoes once, until chicken is golden and cooked through (internal temp 165°F) and potatoes are crispy.
Meanwhile, whisk together lemon juice, Dijon mustard, honey, and remaining 1 tbsp olive oil with a pinch of salt and pepper to make the vinaigrette.
Toss salad greens, tomatoes, cucumber, and onion with vinaigrette just before serving.
Slice chicken and serve with crispy potatoes and salad.