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Chicken with Potatoes and Arugula
- 1 tablespoon butter room temperature
- 1/4 teaspoon dried oregano
- 1/4 teaspoon grated lemon zest plus 1 to 2 teaspoons fresh lemon juice
- 4 new potatoes scrubbed, halved (quartered if large)
- 1 bone-in skin-on chicken breast half (10 to 12 ounces)
- coarse salt and ground pepper
- 1/2 bunch arugula (about 4 ounces) stemmed and coarsely torn
Directions:View on PBS Food
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