Roasted Chicken and Potatoes

After being marinated, bone-in, skin-on chicken pieces get a quick crisp on the stove top, and then a nice roast in the oven with creamer potatoes — all in the same fry pan! The result is juicy, flavorful chicken and creamy potatoes.

Enough bone-in skin-on chicken pieces to line your fry pan or skillet, washed (I use 2 large chicken breasts and 3 drumsticks for a 10″ oven-safe fry pan)
10-15 baby red (creamer) potatoes, skins on
3 tablespoons olive oil
3/4 cup lemon juice
2 tablespoons fresh chopped garlic
2 tablespoons butter, cut into 8 cubes (optional)
2 sprigs rosemary (optional)
Salt
Black Pepper

1. Place clean chicken in a non-reactive bowl and season all sides with salt and pepper. Drizzle with olive oil and add chopped garlic and lemon juice. Let marinate in the fridge for 1 to 2 hours, turning once.

2. Preheat oven to 475 degrees.

3. On medium high heat, warm a dry frying pan or skillet until hot. This may take a few minutes, depending on the type of pan you have. It is best to use an oven-safe pan or skillet that will sear the meat, such as stainless steel or cast iron — not a non-stick pan.

4. Take chicken pieces from the marinade and place them straight onto the dry, hot pan on the stove, skin side down. Do not touch! Let chicken cook in pan for 5-10 minutes until skin is golden brown and firm.

5. While the chicken is cooking on the stove, cut potatoes into 1″ to 2″ pieces (this means into halves or quarters, depending on how big your baby potatoes are. Season them with salt as needed and toss with olive oil.

6. After the chicken is done searing, remove the pan from stove, and flip the pieces over, skin-side up. Then scatter all of the potatoes in the pan. The arrangement does not matter, but as a tip, if you are using drumsticks or thighs, place them on top of the potatoes.

7. Add the butter and rosemary to the pan. Cook in oven until the breast has reached 165 degrees – depending on the size of the breast, this will take anywhere from 15-25 minutes. The skin will be brown.

8. If the darker meat is not yet ready, take out the breasts and leave the other pieces in with the potatoes until done. If the potatoes need more time, leave them in while the chicken rests. Always let your chicken rest and slightly cool before serving so the juices don’t run when cut.

9. There should be delicious juice in your pan. You can serve the juice atop the chicken or separately. You can also deglaze the pan with some white wine. After everything is done, pour white wine into your pan, about half a cup. On medium heat, scrape up any chicken bits from the pan with a wooden spoon while stirring in the white wine. Let the mixture reduce. Serve over the chicken or separately.

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