Restaurant-Style Chicken and Potatoes | Savory, Tender, and Flavorful

Season the Potatoes: Preheat the oven to 400°F (200°C). Toss the peeled and chopped potatoes in olive oil, salt, pepper, paprika, and garlic powder. Spread them in an even layer on a baking sheet.

Roast the Potatoes: Place the potatoes in the oven and roast for about 25-30 minutes, or until golden and crispy, flipping them halfway through.

Step 2: Cook the Chicken
Season the Chicken: While the potatoes are roasting, season the chicken fillets with salt, pepper, and dried thyme (or rosemary).

Cook the Chicken: Heat a skillet over medium heat with 1 tablespoon of olive oil and 1 tablespoon of butter. Once hot, add the chicken fillets and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Step 3: Assemble and Serve
Plate the Chicken and Potatoes: Once the chicken and potatoes are cooked, place the potatoes on a serving plate and arrange the chicken fillets on top or beside them.

Garnish and Serve: Garnish the dish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.

Serving and Storage Tips: