{“title”:”Pan-Seared Chicken with Potato and Herb Oil”,”description”:”A simple, delicious lunch featuring juicy chicken thighs and crispy potatoes, finished with a vibrant herb oil made in a blender.”,”totalTime”:”35 minutes”,”servings”:”2″,”difficulty”:”easy”,”ingredients”:[“300 g chicken thighs or breast, cut into bite-size pieces”,”2 medium potatoes, cut into wedges”,”3 tbsp olive oil, divided”,”1/2 tsp salt”,”1/4 tsp black pepper”,”1/2 tsp paprika (optional)”,”For herb oil: 1/4 cup fresh parsley or cilantro, 1 garlic clove, 2 tbsp olive oil, 1 tbsp lemon juice (optional)”],”instructions”:[“Prep: Wash and cut potatoes into wedges. Pat chicken dry with paper towels, season with salt, pepper, and paprika if using.”,”Heat 2 tbsp oil in a pan over medium-high heat. Add potato wedges in a single layer, cook for 8-10 minutes until golden and tender, turning occasionally. Remove and set aside.”,”In the same pan, add remaining 1 tbsp oil. Add chicken pieces in a single layer, cook for 5-6 minutes per side until golden and cooked through (internal temp 74u00b0C).”,”Return potatoes to the pan with chicken, toss to combine and heat through.”,”Meanwhile, make herb oil: In a blender, combine parsley, garlic, 2 tbsp olive oil, and lemon juice. Blend until smooth. Season with a pinch of salt.”,”Serve chicken and potatoes drizzled with herb oil.”],”tips”:[“For extra crispiness, parboil potato wedges for 5 minutes before frying.”,”Use a meat thermometer to ensure chicken is perfectly cooked.”,”If you don\’t have a blender, finely chop herbs and mix with oil and minced garlic.”],”nutrition”:{“calories”:”520 kcal”,”protein”:”35g”,”carbs”:”30g”,”fat”:”28g”,”fiber”:”4g”}}