One-Pot Chicken and Potatoes
Description
Make a satisfying, delicious chicken and potato dinner in just one pan that can be on the dinner table in less than an hour. The dish will produce wonderful aromas that will make you long for dinner to be ready and served.
Ingredients
2 large, boneless, skinless chicken breasts (about 1 lb.)
1 lb. Yukon Gold or red potatoes, cut into 1-inch cubes
kosher salt, to taste
2-3 cloves large garlic, thinly sliced
freshly ground black pepper, to taste
1 medium shallot, thinly sliced
1 T. unsalted butter
1 t. minced fresh rosemary
1 T. olive oil
1 t. minced fresh sage
parsley, for garnish
rosemary sprigs, for garnish
Directions
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Preheat oven to 375 degrees.
Pat chicken breasts dry with paper towels; sprinkle with salt and pepper.
Heat butter and oil in an oven-proof 10 - 12 inch skillet or 4 quart saute pan over medium-high heat until bubbling and steaming; add chicken breasts; cook 2-3 minutes per side, until just golden brown.
Remove the chicken from the skillet; add potatoes, garlic, shallot, rosemary and sage; toss to coat in butter and oil.
Place chicken on top of potatoes; place in oven; bake 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165 degrees. Remove from oven.
Let the chicken rest for 5 minutes. Serve.
3-4 servings.