One-Dish Chicken and Potatoes

Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.

Casey Barber

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Chicken

Main Course

Ingredients

2 (1 pound) boneless, skinless chicken breasts		1 pound Yukon Gold or red potatoes, cut into 1-inch chunks
Kosher salt		2 cloves large garlic, thinly sliced
Freshly ground black pepper		1 medium shallot, thinly sliced
1 tablespoon unsalted butter		1 teaspoon minced fresh rosemary
1 tablespoon olive oil		1 teaspoon minced fresh sage

directions

Prep: 10 min Total:

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1
Preheat the oven to 375˚.
2
Pat the chicken breasts dry and sprinkle with salt and pepper.
3
Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.
4
Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.
5
Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165˚.
6
Let the chicken rest for 5 minutes before serving.

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One-Dish Chicken and Potatoes

Ingredients

directions