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Category: Chicken
Prep Time: Cook Time: Total Time:
1 1/2 pounds small or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges
6 tablespoons olive oil
Salt and ground black pepper
4 10- to 12-ounce bone-in, split chicken breasts, trimmed
2 tablespoons juice from 1 lemon
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh thyme leaves
Pinch red pepper flakes
Adjust an oven rack to the middle position, and heat the oven to 450 degrees.
Toss the potatoes with 1 tablespoon of the oil, 1/4 teaspoon salt and a pinch pepper in a microwave-safe bowl. Microwave on high, uncovered, until the potatoes soften but still hold their shape, about 10 minutes, gently stirring twice during cooking.
While the potatoes microwave, pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts, skin-side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip the chicken and continue to brown lightly on the second side, about 3 minutes.
Transfer chicken, skin side up, to a baking dish and bake until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.
While the chicken bakes, drain the microwaved potatoes well. Add 1 tablespoon more oil to the skillet and return to medium-high heat until shimmering. Add the drained potatoes, cut side down, in a single layer and cook until golden brown on one side, 5 to 7 minutes. Gently stir the potatoes, rearrange in a single layer, and cook until tender and deep golden brown on the second side, 5 to 7 minutes longer.
Transfer the potatoes and chicken to a large serving platter. Whisk the remaining 3 tablespoons oil, the lemon juice, garlic, thyme, and red pepper flakes together in a small bowl. Drizzle the oil-lemon mixture over the chicken and potatoes before serving.
Serves 4.
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PAN-ROASTED CHICKEN BREASTS WITH POTATOES - Cooks Illustrated
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 1/2 pounds small or medium Red Bliss potatoes (5 to 9 potatoes), scrubbed and cut into 1-inch wedges
6 tablespoons olive oil
Salt and ground black pepper
4 10- to 12-ounce bone-in, split chicken breasts, trimmed
2 tablespoons juice from 1 lemon
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh thyme leaves
Pinch red pepper flakes
Adjust an oven rack to the middle position, and heat the oven to 450 degrees.
Toss the potatoes with 1 tablespoon of the oil, 1/4 teaspoon salt and a pinch pepper in a microwave-safe bowl. Microwave on high, uncovered, until the potatoes soften but still hold their shape, about 10 minutes, gently stirring twice during cooking.
While the potatoes microwave, pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts, skin-side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip the chicken and continue to brown lightly on the second side, about 3 minutes.
Transfer chicken, skin side up, to a baking dish and bake until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.
While the chicken bakes, drain the microwaved potatoes well. Add 1 tablespoon more oil to the skillet and return to medium-high heat until shimmering. Add the drained potatoes, cut side down, in a single layer and cook until golden brown on one side, 5 to 7 minutes. Gently stir the potatoes, rearrange in a single layer, and cook until tender and deep golden brown on the second side, 5 to 7 minutes longer.
Transfer the potatoes and chicken to a large serving platter. Whisk the remaining 3 tablespoons oil, the lemon juice, garlic, thyme, and red pepper flakes together in a small bowl. Drizzle the oil-lemon mixture over the chicken and potatoes before serving.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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