Pan-Roasted Chicken Breasts with Potatoes

from The Best 30-Minute Recipe (America's Test Kitchen)
via Katy Lonergan

serves 4 very generously

4 bone-in, split chicken breasts
salt and ground black pepper
6 tablespoons olive oil, divided
1 1/2 pounds red potatoes (4 or 5 medium), cut into 1-inch wedges
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh thyme
pinch of red pepper flakes

Adjust oven rack to lowest position and heat oven to 450 degrees.

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon ofoil ina 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side for about 8 minutes.

Meanwhile, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a microwave safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes just begin to soften, 5 to 7 minutes, shaking bowl without removing plastic to toss potatoes halfway through.

Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on an instant-read thermometer, 15 to 20 minutes.

While the chicken bakes, pour off any grease in skillet, add 1 tablespoon oil and return to medium heat until shimmering. Drain microwaved potatoes, then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.

Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme and red pepper flakes together. Drizzle oil over chicken and potatoes before serving.

This is a great recipe for a weeknight evening.