Can I use chicken breasts instead of thighs?
Yes. Use 1 1/2 to 2 pounds boneless, skinless breasts. Sear as written, then start checking doneness earlier in the oven. Pull the chicken at 165°F and let it rest. If the potatoes need more time, remove the chicken to a plate and keep roasting the potatoes until golden.
My potatoes are not getting crispy. What went wrong?
Most of the time it is one of two things: the pan is crowded or the potatoes are too wet. Give them space in a single layer and pat dry after washing. Also make sure your oven is fully preheated. If you can, keep as many potatoes cut-side down as possible for better browning.
Is the lemon flavor strong?
It is bright, not sour. If your crew is lemon-shy, start with 1 tablespoon lemon juice and add more at the end after tasting.
What veggie should I serve with this?
Broccoli, green beans, peas, or a simple salad all work. I include a quick green bean option in the steps so you can finish everything while the chicken rests.
Do I need a thermometer?
It is the easiest way to keep chicken juicy. If you use one, aim for 165°F in the thickest part and try not to touch the bone, which can give you a false reading. If you do not have one, cut into the thickest piece. Juices should run clear and the center should not look translucent.
Help, my pan sauce tastes too sharp (or too thin).
If it tastes too sharp, add a splash more broth and a little more butter, then taste again. If it is too thin, simmer it 1 to 2 minutes longer to concentrate the flavor.
