Chicken Breast With Roasted Potatoes
photo by Rita1652
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 3 chicken breasts, bone in and skin on
- 1 1⁄2 lbs ruby gold petite potatoes
-
Spice mixture
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1⁄2 - 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon powdered chipotle pepper
- 1 teaspoon salt
- 1 teaspoon sugar
directions
- Blend all the ingredients for spice mixture.
- Rub chicken with spice mixture.
- Let chicken marinade in refrigerator for 6 hours.
- On the stove top heat oil in a large oven safe pan.
- Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
- Place in 350° oven till meat registers 185°.
- About 30 minutes.
- If potatoes are not done remove chicken and place potatoes back in oven.
- This is when I would raise the temperature of the oven to 425° to get them crispy!
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Reviews
-
YUM! We LOVED this. I changed it a little based on what I had on hand. I used baby gold dutch potatoes, and boneless skinless chicken breasts. I followed the spice mixture exactly, only subbing Splenda for the sugar. The chipotle really makes a difference here...gives it a wonderful smokey flavor. I roasted the potatoes at 425 for about 20-25 minutes BEFORE turing the oven down to 350 and adding the chicken. It worked out very well. I sprinkled fresh parmesan cheese over the taters upon serving. This is going in my favorites folder! Thanks Rita!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey