PAN-SEARED ROSEMARY CHICKEN AND POTATOES

DON’T BE SUCH A CHICKEN. UNLESS YOU ARE GOING TO BE THIS CHICKEN

Confession. I don’t love dark meat chicken. I’m a breast girl. But I know I’m more often than not the odd man out. So for all of you who are like me or cooking for someone like me, this recipe incorporates chicken breast and thighs so everyone can be happy!

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PAN-SEARED ROSEMARY CHICKEN AND POTATOES

Yield: 8 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• Bone-In Chicken Thighs (4, thoroughly washed and dried)
• Chicken Breasts (4, thoroughly washed and dried)
• Marble Potatoes (1.5lb, quartered)
• Heirloom Cherry Tomatoes (1 cup, halved)
• Fresh Rosemary (4 tbsp, finely chopped. Or more to your liking)
• Garlic Cloves (3 large, minced)
• Canola Oil
• Salt
• Pepper

KITCHEN ITEMS

• 12 Inch Oven Safe Frying Pan
• Tongs
• Oil Splatter Guard (optional but really helpful)
• Rubber Spatula
• Chefs Knife
• Cutting Board
• Plate
• Meat Thermometer

Instructions

TO SEAR YOUR CHICKEN.

1. Preheat your oven to 400º.
2. Liberally season the front and back of your chicken with salt, pepper and 3 tbsps of rosemary.
3. FYI, I seared my chicken in two batches since the breasts tend to cook faster than the thighs. Lightly coat the bottom of your frying pan with your canola oil. Over high heat, heat your oil.
4. Use your tongs to place your chicken thighs in the oil top side down. Cover with your oil guard. Let sit untouched for 6 minutes or until seared to a golden brown color.
5. Use your tongs to transfer your chicken thighs to your plate. Set aside.
6. Lower your heat to medium.
7. WARNING: The beginning of this part can cause your oil to spit a lot. Carefully use your tongs to put your chicken breasts top down in your oil.
8. Sear for about 3 minutes or again until golden brown.
9. Use your tongs to transfer your chicken breasts to your plate with the thighs. Set aside.
10. Don’t discard of your oil you’re going to use it in the next step.

TO MAKE YOUR POTATOES AND TOMATOES

1. Add your potatoes to oiled pan.
2. Use your rubber spatula to consistently move them around for 5 minutes.
3. Add your garlic.
4. Continue mixing consistently for 5 more minutes—or until if you stick a steak knife into several of your potatoes it easily slides in and out.
5. Turn off your heat.
6. Place your tomatoes evenly over your potatoes.
7. Sprinkle on the remainder of your rosemary.

TO BRING ALL OF YOUR INGREDIENTS TOGETHER

1. Use your tongs to puzzle your chicken thighs and breasts on top of your potatoes and tomatoes mixture.
2. Put in the oven and cook until your chicken is 165º—about 20 minutes. Use your meat thermometer to test.
3. Serve and enjoy!

Did you make this recipe?

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