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!Print