Classic Garlic Butter Chicken Bites with Parsley and Lemon

Steps

Every amount is written into the step where you use it.

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Garlic Butter Chicken Bites with Parsley and Lemon

1. Pat the 1¾ lb chicken breast cubes dry with paper towels, then toss with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika until evenly coated. 5 min
2. Mince the 6 garlic cloves, zest and juice the lemon, and roughly chop the ¼ cup flat-leaf parsley; set each aside separately. 5 min
3. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a large skillet over medium-high until the butter foams and subsides. 2 min
4. Timing-sensitive step. Add the chicken in a single layer and sear undisturbed for 3 minutes, then flip and cook a further 2–3 minutes until golden and cooked through; work in two batches if needed to avoid crowding. 7 min
5. Timing-sensitive step. Transfer the cooked chicken to a plate, reduce the heat to medium, and add the remaining 3 tablespoons butter to the same skillet; once melted, add the minced garlic and cook, stirring constantly, for 1 minute until fragrant. 2 min
6. Timing-sensitive step. Return the chicken to the skillet, pour in the lemon juice, and add the lemon zest; toss everything together over medium heat for 1 minute to coat and heat through. 2 min
7. Remove from heat, scatter the chopped parsley and, if using, ¼ teaspoon red pepper flakes over the chicken, and toss once more before serving.

Crispy Smashed Roasted Potatoesbase

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. 10 min
2. Place the 1½ lb baby Yukon Gold potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 15 minutes until just tender when pierced with a knife. 20 min
3. Drain the potatoes, spread them on the prepared baking sheet, and use the bottom of a flat glass or measuring cup to smash each potato to about ½-inch thickness. 4 min
4. Drizzle the smashed potatoes with 3 tablespoons olive oil and sprinkle with ¾ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and 1 teaspoon finely chopped fresh rosemary; toss gently to coat. 3 min
5. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until the edges are deeply golden and crispy. 28 min

Simple Arugula and Shaved Parmesan Saladside

1. Use a vegetable peeler to shave 1 oz Parmesan cheese into thin ribbons and set aside. 3 min
2. In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, the juice of ½ lemon, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. 2 min
3. Place the 4 oz baby arugula in a large bowl, drizzle with the dressing, and toss gently to coat; top with the shaved Parmesan and serve immediately. 2 min