Tuesday, June 29, 2010

Pan Roasted Chicken Breasts with Potatoes (and baby carrots, if desired)





from The best 30-minute Recipe...cook's illustrated.


4
chicken breasts


salt and ground black pepper
6 tbs
olive oil
1-1/2 pounds
red potatoes, cut into 1" wedges (I added baby carrots)
2 Tbs
fresh lemon juice
1 clove
garlic
1 teaspoon
minced fresh thyme
pinch
red pepper flakes

1 Heat oven to 450°. adjust rack to the lowest position.
2 season and brown chicken; Pat chicken dry with paper towels and seasonj with salt and poepper. Heat 1 T of oil in 12" nonstick skillet over med-hi heat til just smoking. Brown chicken well 5 minutes. While chicken browns cut up the potatoes
3 microwave potatoes: meanwhile toss the potatoes with 1 T oil, 1/2 t. salt, 1/4 t. pepper in microwave-safe bowl, covered tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5-7 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through
4 Bake chicken: transfer chicken, to baking dish and bake until thickest part registers 160 degrees on instant-read thermoments, 15-20 minutes.
5 Brown Potatoes: While chicken bakes, pour off any grease ijn skillet, add 1 T of oil, and return to midium heat until shimmering. Drain microwaved potatoes, then add to skillet and cook, stirring occasionaloly, until golden brown and tender, about 10 minutes.
6 Make Drizzling Oil: Whisk remaining 3 T. oil, lemon juice, garlic, thyme, and red pepper flakes together. Drizzle oil over chicken and potatoes before serving.

Cooking Tips
Preheat 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.




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