Pan-Roasted Chicken and Vegetables

By pamdabear3383

Ingredients

• 8 oz small red potatoes (about 3), cut into 1-inch wedges
• 4 oz baby carrots (about 14)
• 3 1/2 tbsp olive oil
• Table salt and ground black pepper
• 2 (12-oz) bone-in, skin-on split chicken breasts, trimmed (Using kitchen shears, trim off the rib sections from each breast, following the vertical line of fat from the tapered end of the breast up to
• 2 shallots, peeled and quartered
• 4 1/2 tsp juice from 2 lemons
• 1 garlic clove, minced
• 1 tsp minced fresh thyme
• Pinch red pepper flakes

Details

Servings 2

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat oven to 450 degrees F. Toss the potatoes and carrots with 1 1/2 tsp of the oil, 1/8 tsp salt, and a pinch of pepper in a microwave-safe bowl, microwave on high, uncovered, until the vegetables soften but still hold their shape, about 5 minutes, gently stirring once during cooking.

2. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp more oil in a 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts, skin-side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip the chicken and continue to brown lightly on the second side, about 3 minutes.

3. Remove the chicken from the pan, add the shallots and microwaved vegetables, then place the chicken, skin-side up, on top of the vegetables. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.

4. Using potholders (the skillet handle will be hot), remove the skillet from the oven. Transfer the chicken and vegetables to a serving platter, tent loosely with foil, and let rest for 10 minutes. Meanwhile, whisk the remaining 2 tbsp oil, lemon juice, garlic, thyme, and pepper flakes together in a small bowl, and season with salt and pepper to taste. Drizzle the oil-lemon mixture over the chicken and vegetables before serving.