Skillet-Roasted Chicken Breasts with Citrus Roasted Potatoes

From Clean Eating Nov/Dec, p 73

INGREDIENTS

1 lb red, white, or yukon gold potatoes, cut into 3/4-inch wedges
1/2 lemon, halved, cut into thin slices and seeded
1/2 orange, halved and cut into thin slices and seeded
2 tbsp olive oil, divided
3/4 tsp black pepper
1/2 tsp fine sea salt, divided
4 oz boneless, skinless chicken breasts
2 tsp chopped fresh parsley, optional

DIRECTIONS

1. Arrange 1 rack in top third and 1 rack in bottom third of oven, preheat to 400F

2. Mist large rimmed baking sheet with cooking spray. In large bowl, combine potatoes, lemon, orange, 1 tbsp oil, 1/4 tsp pepper, and 1/4 tsp salt. Arrange potatoes on baking sheet, transfer to bottom oven rack and roast for 10 minutes.

3. In large oven proof skillet, heat remaining oil on medium-high. Sprinkle chicken with remaining salt and pper. Add chicken to skillet, smooth side down, cool until browned - about 5 minutes.

4. Flip chicken and transfer skillet to top oven rack. Toss potoates, return to bottom oven rack and roast until chicken is cooked through, about 8 minutes. Remove skillet from oven and transfer chicken to platter, tent loosely with foil and set aside.

5. Remove potato mixture from oven, toss and return to oven until browned, about 5 minutes. Service together, sprinkle with parsley.