Roast chicken breasts and potatoes is an easy dinner recipe, that will satisfy the whole family.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 48 minutesminutes
Total Time 58 minutesminutes
Servings 4
Calories 414kcal
Author Robin Gagnon
Ingredients
4chicken breastsbone-in, skin on
6-8 potatoesYukon Gold or red-skinned are best
1teaspoonKosher salt
1teaspooncumin
1teaspoondry thyme
1teaspoonpaprika
1teaspoonchili powder
1clove garliccrushed minced
2tbs.olive oil
2tbs.rice wine vinegar
Instructions
Preheat oven to 425 degrees.
Dice the potatoes and put in large mixing bowl.
Whisk together the salt, spices, garlic, oil and vinegar.
Pour most of mixture over the potatoes, and mix to coat them.
Scoop out the potatoes and place in large baking dish or roast pan.
Add the rest of the spice sauce to mixing bowl, then put in chicken breasts, and coat them well.
Put the breasts on top of the potatoes bone side down. Cover dish snugly with foil, and bake for 30 minutes.
Uncover and bake for 8-10 minutes to brown chicken. Reserve the foil.
Remove the chicken so it doesn't dry out. Put on the foil and wrap loosely (It will be warm and perfectly rested when the potatoes are done).
Stir the potatoes, then put them back in the oven, raise temp to 450, and bake for 8-10 more minutes.
Serve with vegetable of choice.
Notes
*I kept the spice blend for this recipe relatively mild, but a bit of cayenne would be a great addition, if your family can take the heat. *Reduce bake time for smaller chicken breasts.