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Skillet Roasted Chicken with Citrus Roasted Potatoes
ONE: Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat oven to 400°F.
TWO: Spray a large rimmed baking sheet with cooking spray. In a large bowl, combine potatoes, lemon, orange, 1 Tablespoon olive oil, ¼ teaspoon pepper and ¼ teaspoon salt. Arrange on sheet, transfer to bottom third rack of oven and roast for 10 minutes. Remove from oven, toss and return to bottom third of oven; continue roasting.
THREE: Meanwhile, in a large ovenproof skillet, heat remaining 1 Tablespoon oil on medium-high. Sprinkle both sides of each chicken breast with remaining pepper and salt. Add the 4 chicken breasts into the pan, smooth side down, and cook until browned, about 5 minutes. Turn chicken, transfer skillet to top third rack of oven and roast until cooked through, about 8 minutes. Remove skillet from oven and transfer chicken to a platter or serving plates; cover loosely with foil and set aside. (NOTE: Skillet handle will be hot, so exercise caution when handling.)
FOUR: Remove potato mixture from oven when you remove the chicken; toss and continue roasting until browned, about 5 minutes longer.
Serve chicken with potato mixture; drizzle with any skillet juices and, if desired, sprinkle with parsley.
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