Sautéd Potatoes and Roasted Chicken Breast. Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. In this easy recipe, chicken breasts are roasted to perfection with potatoes, along with leeks or onions, garlic, and basil. Line a large baking pan or roasting pan with foil, if desired.
Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest! Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. You can have Sautéd Potatoes and Roasted Chicken Breast using 7 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Sautéd Potatoes and Roasted Chicken Breast
- You need 6 of Boneless Skinless Chicken Breast.
- You need 2 of Gold Potatoes.
- You need 1 of Diced Carrot.
- Prepare 1 1/2 of Diced Onion.
- It’s 1 of Salt.
- It’s 1 of Pepper.
- Prepare 1 of olive oil, extra virgin.
Place chicken, breast side up, in center of pan, moving. Crusted with Parmesan and roasted with carrots and potatoes, you will have. Photo: Becky Luigart-Staynor; Stylist I get organic chicken so it's not those DD non organic chicken breasts that are out there. I use this for salads and sandwiches and tonight ill be making them with garlicky roasted potatoes as a side.
Sautéd Potatoes and Roasted Chicken Breast instructions
- Take a whole onion and dice half..
- Cut carrots into small dices..
- Skin your Potatoes.
- Cut potatoes into nice even size cubes..
- Place chicken breast, best side up on a roasting pan..
- Sprinkle a little salt and pepper on top of each piece..
- Roast in preheated 400°F oven at 15 minutes per Chicken Breast pound..
- Baste every 15 minutes with olive oil..
- Chicken breast is done when internal temperature is exactly 165 degrees!.
- Place saute pan over medium high heat with little olive oil for fat..
- Saute potatoes until tender..
- Salt and pepper them at the end..
- Experiment with different seasonings to meet your liking, but the key thing to remember is not to over cook your chicken while trying not to under cook them. If your calibrated thermometer reads 165 exact, it will be done, tender, and juicy 100% of the time!.
We decided early on that bone-in chicken breasts would take the place of a whole chicken. By starting the chicken breasts in a skillet, we were able to get the skin nicely browned and crisp. Here we have dijon mustard, honey, thyme, parsley, and salt & pepper. All whipped up and spread over our chicken breasts. The potatoes and onions are tossed with a bit of olive oil, salt and pepper, and placed right alongside the chicken.