Skillet-Roasted Chicken Dinner
To complete this recipe in 30 minutes, preheat your oven before assembling the ingredients. If the split breasts are different sizes, check the smaller ones a few minutes early and remove them from the oven if they are done.
Ingredients
| 4 | bone-in, split chicken breasts |
| 6 tbsps | olive oil |
| 1 1⁄2 lbs | red potatoes, cut into 1-inch wedges |
| 2 tbsps | lemon juice |
| 1 clove | garlic, minced |
| 1 tsp | thyme |
| 1⁄8 tsp | red pepper flakes |
Steps
- Adjust an oven rack to the lowest position and heat the oven to 450 degrees.
- Pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken, skin side down, and cook until deep golden, about 5 minutes.
- Meanwhile, toss the potatoes with 1 more tablespoon of the oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper in a microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high power until the potatoes begin to soften, 5 to 10 minutes, shaking the bowl (without removing the plastic) to toss the potatoes halfway through.
- Transfer the chicken, skin side up, to a baking dish and bake until the thickest part of the breasts registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.
- While the chicken bakes, pour off any fat in the skillet, add 1 tablespoon more oil, and return to medium heat. Drain the microwaved potatoes and add to the skillet and cook, stirring occasionally, until golden brown, about 10 minutes.
- Whisk the remaining 3 tablespoons oil, the lemon juice, garlic, thyme, and red pepper flakes together. Drizzle the oil mixture over the chicken and potatoes before serving.