Chicken - B'Breast [Bk] 'Red Taters

By Kwasome

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If the split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done.

Ingredients

• 4 split bone-in chicken breasts
• Table salt and ground black pepper
• 6 Tbs olive oil
• 1 1/2 lbs red potatoes , cut into 1-inch wedges
• 2 Tbs fresh lemon juice
• 1 garlic clove , minced
• 1 tsp minced fresh thyme leaves
• pinch red pepper flakes

Preparation

Step 1

1 Heat Oven: Adjust oven rack to lowest position and heat oven to 450 degrees.

2 Season and Brown Skin Side of Chicken: Pat chicken dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.

3 Microwave Potatoes: While chicken browns, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5 to 10 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through.

4 Bake Chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.

5 Brown Potatoes: While chicken bakes, pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain microwaved potatoes then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.

6 Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme, and red pepper flakes together. Drizzle oil over chicken and potatoes before serving