By Tracey
Pan-Roasted Chicken and Potatoes with Balsamic Dressing
A few notes:
-The recipe called for a nonstick skillet, but I used cast iron without any problems.
-The cooking time indicated for the chicken assumes each breast is about 12 oz – if yours are larger, they’re going to take longer.
-If you use a different type of potato, it may not hold its shape as well as the red ones do.
Ingredients:
- 1 1/2 lbs red potatoes, cut into 1 to 1 1/2-inch pieces
- 1/4 cup olive oil, divided
- 4 bone-in, skin-on chicken breasts (about 3 lbs)
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh thyme
- 1/4 teaspoon red pepper flakes
Directions:
Preheat oven to 450 F with a rack in the bottom position.
In a large microwave-safe bowl, toss the potatoes with 1 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the bowl with plastic wrap, and microwave for 4-7 minutes, or until the potatoes begin to soften (microwaves vary greatly so your cooking time may be longer or shorter).
Pat the chicken dry and season with salt and pepper on both sides. Set a large oven-safe skillet over medium-high heat and add 1 tablespoon of the olive oil. When the oil is very hot, add the chicken (skin side down) and cook until well browned, about 5 minutes per side (you’re not trying to cook it through here). Remove the chicken to a plate and set aside.
Add the softened potatoes to the skillet and cook, stirring occasionally, until they start to brown. Add the chicken back to the pan, placing it skin side up on top of the potatoes. Transfer the pan to the oven and roast until the potatoes are tender and the chicken is cooked through (it’ll register 160 F on an instant read thermometer), about 13-15 minutes.
Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, the vinegar, the garlic, thyme, and red pepper flakes. Season to taste with salt and pepper, then drizzle over the chicken and potatoes before serving.
