Roasted Chicken Breasts With Potatoes And Broccoli Food

CHICKEN BREAST WITH ROASTED POTATOES

Chicken Breast With Roasted Potatoes image

The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well.

Provided by Rita1652

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
3 chicken breasts, bone in and skin on
1 1/2 lbs ruby gold petite potatoes
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2-1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon powdered chipotle pepper
1 teaspoon salt
1 teaspoon sugar

Steps:

Blend all the ingredients for spice mixture.
Rub chicken with spice mixture.
Let chicken marinade in refrigerator for 6 hours.
On the stove top heat oil in a large oven safe pan.
Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
Place in 350° oven till meat registers 185°.
About 30 minutes.
If potatoes are not done remove chicken and place potatoes back in oven.
This is when I would raise the temperature of the oven to 425° to get them crispy!

Nutrition Facts : Calories 358, Fat 13.8, SaturatedFat 3.5, Cholesterol 69.6, Sodium 664.3, Carbohydrate 32, Fiber 4.3, Sugar 2.6, Protein 26.4

ROASTED CHICKEN BREAST

Roasted Chicken Breast image

This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 2

Ingredients

1 bone-in, skin-on chicken breast half, about 10 ounces
Coarse salt and freshly ground black pepper

Steps:

Preheat oven to 375 degrees.
Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

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