I believe that even if you aren’t a great cook, as long as you can master a few basic dishes, you’ll always be able to please a crowd with a meal. On top of that, sometimes it’s nice to just stick with a few simple ingredients because most food does not need a lot of “dressing up” to make it taste delicious.
Don’t get me wrong, I love an elaborate meal as much as the next person. But sometimes my wallet and my schedule just do not agree.
I feel like this was one of those meals. What we’re really talking about is bake chicken and potatoes….however, this deserves more credit than to call it “basic.” The chicken is moist, flavorful, with delicious and crispy skin. The potatoes are tender and crispy and cooked up in no time at all.
Best part – - the whole meal can be completed in 30 minutes!
Start by adjusting your oven rack to the lowest position and heating the oven to 450 degrees.
Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Brown the chicken well on the skin side, about 5 minutes.
Meanwhile, cut your potatoes into 1-inch wedges and toss with 1 tablespoon of olive oil, 1/2 tsp of salt, and 1/4 tsp of pepper in a microwave-safe bowl. Cover the bowl tightly with plastic wrap and microwave on high until they begin to soften, about 5 to 7 minutes. Shake the bowl (without removing the plastic) to toss the potatoes halfway through.
Transfer the browned chicken, skin side up, to a baking dish or pan and bake until the thicket part registers 160 degrees, about 15 to 20 minutes.
While the chicken bakes, pour off any grease in the skillet, add 1 more tablespoon fo oil, and return to medium heat until shimmering. Drain the microwaved potatoes, then add to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.
While the chicken and potatoes are cooking, prepare your drizzling oil. Whisk together the remaining 3 tablespoons of olive oil, lemon juice, garlic, thyme, and red pepper flakes.
Once the chicken and potatoes are completed, drizzle the mixture over the whole dish and serve hot.
This dish is NOT fancy to make, but it certainly looks and tastes impressive!
This dish was another dish in my continued “Cookbook Cover Challenge.” If you have not yet seen the challenge, please check it out! Audience participation is encouraged!
- 4 bone-in, split chicken breasts
- Salt and Pepper
- 6 tablespoons olive oil
- 1 1/2 pounds red potatoes (4 to 5 medium)
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tsp minced fresh thyme
- Pinch of red pepper flakes
Original Recipe, The Best 30-Minute Recipe