Bacon Caprese Chicken

Toss potatoes on a baking sheet with a large drizzle of olive oil, oregano, salt, pepper, and a pinch of chili flakes. Roast on top rack until browned and tender, 25-30 minutes. Remove from oven and toss with lemon zest. Heat oven to broil.

Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add bacon and cook, turning occasionally, until just crispy, 4-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Pour out all but 1 TBSP fat from pan.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (TIP: If pan seems dry, add a splash of olive oil when flipping chicken and lower heat if starting to burn.) Turn off heat. If pan is not ovenproof, transfer chicken now to a baking dish.

In a large bowl, toss together lettuce, tomatoes, a large drizzle of olive oil, and reserved lemon juice (to taste—start with half and add more as you like). Season with salt and pepper.