10.31.08
Quick pan-roasted chicken
Pan-roasted chicken’s been done on this blog before, but some nights you just don’t have time to deal with cutting up a whole chicken and brining it. This is a great recipe for a weeknight evening. The initial browning can give you the base for a nice gravy as well, if you prefer that. The potatoes are quick as well, since they are mostly cooked after 10 minutes in the microwave.
Pan-Roasted Chicken Breasts with Potatoes
from America’s Test Kitchen
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.
Serves 4
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.
1. Heat Oven: Adjust oven rack to lowest position and heat oven to 450 degrees.
2. 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.
3. 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.
4. Bake Chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.
5. 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.
6. 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.
nimes said,
October 31, 2008 at 9:04 pm
hey i like this recipe a lot too. the skin always comes out nice and crispy. and the potatoes are yummy. i like the thyme sauce too. that tastes good with the atk baked potatoes.