Pan-Roasted Chicken Breasts with Potatoes
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If the split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done.
4 split bone-in chicken breasts
Table salt and ground black pepper
6 tablespoons olive oil
1 1/2 pounds red potatoes , cut into 1-inch wedges
2 tablespoons fresh lemon juice
1 garlic clove , minced
1 teaspoon minced fresh thyme leaves
Pinch red pepper flakes
Making the Minutes Count: While the chicken browns, cut the potatoes.
Heat Oven: Adjust oven rack to lowest position and heat oven to 450
Season and Brown Skin Side of Chicken: Pat chicken dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch
nonstick skillet over medium-high heat until just smoking. Brown chicken
well on skin side, about 5 minutes.
Microwave Potatoes: While chicken browns, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in microwave-safe bowl.
Cover tightly with plastic wrap. Microwave on high until potatoes begin to
soften, 5 to 10 minutes, shaking bowl (without removing plastic) to toss
potatoes halfway through.
Bake Chicken: Transfer chicken, skin side up, to baking dish and bake
until thickest part registers 160 degrees on instant-read thermometer, 15 to
Brown Potatoes: While chicken bakes, pour off any grease in skillet, add
1 more tablespoon oil, and return to medium heat until shimmering. Drain
microwaved potatoes then add to skillet and cook, stirring occasionally,
until golden brown and tender, about 10 minutes.
Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice,
garlic, thyme, and red pepper flakes together. Drizzle oil over chicken and
potatoes before serving.
From America’s Test Kitchen