Meat and Potatoes May Be Simple, But It Doesn’t Have To Be Bland!
You are going to love this recipe for Weeknight Roasted Chicken Breast with Red Potatoes. I know you are busy and want a fast and healthy-ish weeknight dinner made with fresh ingredients. Weeknight Roasted Chicken Breast with Red Potatoes is simple but oh so delish, with juicy seasoned chicken breast and red potatoes with skins on (bonus extra nutrients). You can serve your family a rustic and delish dinner in about a half hour’s time in your kitchen.
So let’s run through this recipe together, shall we?
Weeknight Roasted Chicken Breast with Red Potatoes Recipe
Begin by blotting dry four bone-in, skin-on chicken breasts with paper towels. It’s important that ANY meat you cook in a skillet, oven or grill is dried of any excess moisture (the one exception is the slow cooker) so it can reach a temperature high enough to brown it. If there’s moisture on the meat, it will only steam and not really brown well at all. Browning/searing to get a great crunchy crust will add fantastic flavor to your meat that you don’t want to miss out on!
Season the chicken generously with your favorite chicken seasoning and place it skin side down in a hot oiled skillet. Now, don’t touch it for about 5 minutes! If you are lifting it up and moving it around a lot you’re going to inhibit the browning process. You want some serious deep brown to golden color on that chicken. Just look how pretty it is when it’s done :0) :0) :0) When properly browned, place the chicken skin-side up in a roasting pan. It will finish cooking in a hot oven (about 20 minutes).
Meanwhile, Cut your red potatoes into wedges and toss them in more chicken seasoning and a touch of vegetable oil. Microwave them for a few minutes to jumpstart the cooking process, then finish cooking them in the chicken skillet. This will add additional flavor to the potatoes and the lemon thyme finishing sauce you will drizzle over your Weeknight Roasted Chicken Breast with Red Potatoes.
Just look at those crunchy, deeply seasoned red potato wedges! Does this pic make your mouth water or what? I want to crunch that potato right now~ get in my belleh!
Once the potatoes are crunchy and golden brown, remove them to a serving platter. Pour in a little chicken broth to the hot skillet (watch for crazy sizzling and steam!) and deglaze the pan by scraping up the browned bits; they should release with the added moisture. Turn the heat off, and squeeze the juice from one medium lemon into the skillet. Whisk in some butter to melt and freshly minced thyme leaves (man I love thyme). Pour into a little dish or right over your hot from the oven Weeknight Roasted Chicken Breast with Red Potatoes. Ohhh yeah.
You’ve gotta give this recipe a try, it’s an adaptation from an America’s Test Kitchen recipe, so you know it’s good. The ‘meat and potatoes’ man in your life will love it, and kids will eat it too! Yaaay! A win-win for sure. If you need more amazing chicken recipes in your life, check out my recipes for Barbecued Dry-Rubbed Chicken and Grilled Rosemary Chicken with Tossed Salad. Enjoy and please rate and review for me!
Weeknight Roasted Chicken Breast with Red Potatoes
Yield 4-6 Servings
Simple and savory Weeknight Roasted Chicken with Red Potatoes will have a wholesome home cooked dinner on the table in about 30 minutes.
- 4 bone-in skin-on chicken breasts
- 1 and 1/2 tablespoons chicken seasoning of your choice, or salt and pepper
- 3 tablespoon vegetable oil
- 5-6 medium red potatoes
- 1/4 cup chicken broth
- 1 medium lemon
- 3 tablespoons unsalted butter, cut into three chunks
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
- Set your oven to heat to 450 degrees F and move an oven rack to the lowest position. Slice the red potatoes into wedges and place in a large microwave safe bowl.
- Set a 12-inch skillet over medium high heat and add the vegetable oil. Pat chicken dry on all sides with paper towels and sprinkle with 1 tablespoon chicken seasoning. Place in the hot skillet, skin side down. Let them cook, untouched, for about 5-7 minutes. When the skin side is nice and golden brown, remove the chicken and place in a roasting pan, skin side up. Place the pan in the oven, uncovered, and roast the chicken for about 20 minutes until it reaches 165 degrees F in the thickest part of the meat. Remove from the oven when done.
- While the chicken cooks, pour about 1 tablespoon of oil into the potatoes. Sprinkle the potatoes with chicken seasoning and toss to coat. Cover the bowl with plastic wrap and microwave the potatoes for about 6 minutes, stopping to toss the potatoes in the bowl half way through so they cook evenly.
- Carefully remove any excess grease in the skillet used for the chicken and add a tablespoon oil. Set it back over medium high heat. Drain the potatoes and carefully add them to the skillet. Cook, stirring occasionally, for about 7-10 minutes or until golden brown.
- Remove potatoes and pour in chicken broth, scraping up the brown bits in the pan. Turn off the heat. Slice the lemon in half and add the juice into the skillet (watch for seeds). Whisk in the butter and thyme. Drizzle over chicken and potatoes and serve.
Serving Size 1/2 to 1 chicken breast + 6 potato wedges
Amount Per Serving
% Daily Value
Total Fat 17.6 g
Saturated Fat 6.4 g
Cholesterol 122 mg
Sodium 160 mg
Total Carbohydrates 29.7 g
Dietary Fiber 3.1 g
Sugars 1.9 g
Protein 38.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.