Preheat your oven to 425°F. Toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, and a few grinds of black pepper. Spread them in a single layer on a sheet pan. Roast for 25–30 minutes, flipping halfway, until golden and tender when pierced with a fork.

While the potatoes roast, prepare the chicken. Pat the chicken breasts dry with paper towels — this is key for a good sear. In a small bowl, combine the lemon pepper seasoning, kosher salt, garlic powder, and black pepper. Sprinkle this mixture evenly over both sides of each breast.

Heat the remaining 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers. Carefully place the chicken breasts in the skillet, presentation side down. Cook without moving for 4–5 minutes, until a deep golden crust forms. Flip and cook for another 3–4 minutes.

Reduce the heat to medium. Add the butter, minced garlic, and lemon zest to the skillet. Tilt the pan and spoon the melting butter over the chicken for about 1 minute. The garlic should become fragrant but not brown.

Squeeze the lemon juice over the chicken. Transfer the skillet to the oven (if your skillet is oven-safe; otherwise, transfer chicken to a baking dish). Roast for 5–7 minutes, until the internal temperature at the thickest part reads 160°F. The chicken will carry over to 165°F as it rests.

Remove the skillet from the oven. Transfer chicken to a cutting board and let rest for 5 minutes. Do not skip this — it keeps the juices inside.

While the chicken rests, toss the mixed greens with the vinaigrette. Arrange the salad, roasted potatoes, and chicken on plates. Spoon any pan juices over the chicken and garnish with parsley.