Cookbook
Recipes
Meal Plans
Edit Recipe
Title
Notes
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
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Quantity
Measurement
Description
Add Ingredient
Steps
Description
Adjust an oven rack to the lowest position and heat the oven to 450 degrees.
Description
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.
Description
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.
Description
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.
Description
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.
Description
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.
Add Step
Save
Cancel
Delete