Skillet-Roasted Chicken Breasts with Potatoes

By norsegal8

Ingredients

• 4 (10 to 12-ounce) bone-in, split chicken breasts
• table salt
• Black pepper
• 1 1/2 pounds of red potatoes (4 to 5 medium), cut into 1-inch wedges
• 2 Tbsp. lemon juice
• 1 medium garlic clove, minced
• 1 tsp. minced fresh thyme leaves
• pinch of red pepper flakes

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 450 degrees.
2. Pat the chicken dry with paper towels and sesaon with salt and pepper. Heat 1 Tbsp. of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken, skin-side down and cook until golden brown, about 5 minutes.
3. Meanwhile toss the potatoes with 1 more Tbsp. of the oil, 1/2 tsp. salt and 1/4 tsp. pepper in a microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until the potatoes begin to soften, 5 to 10 minutes, shaking the bowl (without removing the plastic) to toss the potatoes halfway through.
4. Transfer the chicken, skin side up, to a baking dish and bake until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.
5. While the chicken bakes, pour off any fat in the skillet, add 1 Tbsp. more oil and return to medium heat until shimmering. Drain the microwaved potatoes, then add to the skillet and cook, stirring occasionally until golden brown and tender, about 10 minutes.
6. Whisk the remaining 3 Tbsp. of oil, the lemon juice, garlic, thyme and red pepper flakes together. Drizzle over the chicken and potatoes before serving.