Roasted Chicken Breast and Potato Dinner

roasted chicken breast and potatoes (500x334)

If I had to use a dish to describe my personality, this would probably be it.

  • It’s simple  and requires very little effort. You can also do most of the prep ahead of time if you wanted.
  • Chicken and potatoes are a classic combination of flavors.
  • I can use my multitasking skills:).

Since I was already utilizing the oven, I thought it would be a great idea to roast the potatoes at the same time. I really like roasting chicken on a rack in the oven, since it helps the chicken to become extra crispy on all sides. As the chicken roasts, those lovely juices drip over the potatoes and saturate it with great flavor. Since I used chicken breast, there’s no danger of the potatoes becoming greasy and pooling in layers of drippings, since the breast is the leanest part of the chicken.

  • It’s elegant enough to serve for company but easy enough to make for a weeknight dinner at home.
  • Not only does this dish taste phenomenal, but it’s also healthy too.

My favorite part about eating healthy foods is how great I feel after dinner. Roasted chicken breast is at the top of the list of healthy dinner options and it’s definitely not boring when paired with roasted potatoes with peppers, shallots and garlic.

  • And last but not least, I think this dinner proves that if you take the time to learn the essentials of cooking, you can make even regular ingredients burst with flavor and achieve the perfect texture – crisp skin, juicy meat and caramelized and golden potatoes.

Ingredients:

Chicken:

4 bone-in, skin on chicken breasts

salt, pepper

1 – 2 Tablespoons olive oil

Potatoes:

3 lbs small baby red potatoes, cut in half

2 shallots, quartered

1 bell pepper, cut into 1 – 1 1/2 inch pieces

4-6 garlic cloves, crushed

1/4 cup olive oil

salt, pepper

3/4- 1 teaspoon Montreal Chicken seasoning, optional

fresh herbs, such as parsley, thyme, green onions, dill, for garnishing

Preheat the oven to 400 degrees Fahrenheit.

Pat the chicken dry with a paper towel. Season with salt and pepper on both sides. Set aside.

Cut the baby potatoes in half. You can use regular sized red potatoes or even Yukon Gold potatoes. Cut the potatoes into approximately 1 1/2 inch pieces. IMG_1654 (500x334)Place them in a medium pot. Pour cold water over the water, just so it barely covers the potatoes. Red potatoes in water (328x500)Cover with a lid, bring to a boil, reduce to a simmer and cook for about 7-10 minutes, just until the potatoes are somewhat cooked through.

Drain the potatoes. Don’t over cook the potatoes or they will become too mushy.

Quarter the shallots and cut the pepper into small chunks, about 1 -1 1/2 inches, and place them into a large bowl with the slightly crushed garlic cloves. pepper, shallot, garlic (500x334)Add the cooked potatoes to the bowl.  cooked red potatoes (500x334)Pour in the 1/4 cup of olive oil and add about 3/4-1 teaspoon of salt, some freshly ground black pepper and 1 1/2-2 teaspoons Montreal Chicken seasoning, (if you like it). You can also add dry herbs such as thyme, oregano, parsley, etc. seasoning red potatoes (500x334)Toss it all together. potatoes, peppers, shallot (500x330)Place the potato mixture into a 9×13 inch baking pan. potatoes, pepper, shallot in baking pan (500x330)Place a rack on top of the baking pan. Brush or drizzle the chicken breasts with a bit of olive oil. You’ll need only about 1-2 Tablespoons total. chicken breast in baking pan (500x333)Roast it in the preheated oven for 35-50 minutes, until the chicken breast reaches 160 degrees on an instant read thermometer. Take the chicken out of the oven, and set aside to rest while the potatoes finish roasting.

As the chicken rests and the juices redistribute throughout the meat, it gives us just the perfect amount of time to reach the golden crispness that is so awesome for potatoes to have. 

roast chicken breast (500x334)Meanwhile, broil the potatoes for 3-5 minutes, turn them over and broil for another 3-5 minutes, until the potatoes are roasted and golden brown. I usually toss them at least 3-5 times, since I like the roasted brown bits on the potatoes. Sprinkle the potatoes with fresh herbs. roasted potatoes with pepper and shallot (500x327)To slice the chicken meat, cut it off the bone and then slice it across. It helps if you use a really sharp knife. IMG_1709 (500x334)

carving chicken breast off the bone (500x328)

slicing roast chicken (500x334)

sliced chicken breast (500x298)You can serve it with a Homemade Barbecue sauce, sauce/gravy, glaze, etc, but I prefer it just the way it is. If you want to fancy it up a bit, you can mix up some really easy glazes, using mustard, honey, balsamic vinegar, lemon, orange, maple syrup, marmalade or jelly. There are so many possibilities.

If you have any chicken left over, use it in Chicken Quesadillas, Chicken Salad, Creamy Chicken Salad Bites on crackers  or in Savory Crepes With a Meat Filling. In fact, I usually make extra chicken and use the leftovers the next day for another meal.

sliced roast chicken breast (500x314)

roasted chicken breast and potatoes (500x334)

Roasted Chicken Breast and Potato Dinner
 
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Prep time
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Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
Chicken:
  • 4 bone-in, skin on chicken breasts
  • salt, pepper
  • 1 - 2 Tablespoons olive oil
Potatoes:
  • 3 lbs small baby red potatoes, cut in half
  • 2 shallots, quartered
  • 1 bell pepper, chopped into 1 -1½ inch pieces
  • 4-6 garlic cloves, crushed
  • ¼ cup olive oil
  • salt, pepper
  • ¾- 1 teaspoon Montreal Chicken seasoning, optional
  • fresh herbs, such as parsley, thyme, green onions, dill, for garnishing
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Pat the chicken dry with a paper towel. Season with salt and pepper on both sides. Set aside.
  3. Cut the baby potatoes in half. You can use regular sized red potatoes or even Yukon Gold potatoes. Cut the potatoes into approximately 1½ inch pieces.
  4. Place them in a medium pot. Pour cold water over the water, just so it barely covers them.
  5. Cover with a lid, bring to a boil, reduce to a simmer and cook for about 7-10 minutes, just until the potatoes are somewhat cooked through.
  6. Drain the potatoes. Don't over cook the potatoes or they will become too mushy.
  7. Quarter the shallots and cut the pepper into small chunks, about 1 -1½ inches, and place them into a large bowl with the slightly crushed garlic cloves.
  8. Add the cooked potatoes to the bowl. Pour in the ¼ cup of olive oil and add about ¾-1 teaspoon of salt, some freshly ground black pepper and 1½-2 teaspoons Montreal Chicken seasoning, (if you like it). You can also add dry herbs such as thyme, oregano, parsley, etc. Toss it all together.
  9. Place the potato mixture into a 9x13 inch baking pan.
  10. Place a rack on top of the baking pan. Brush or drizzle the chicken breasts with a bit of olive oil. You'll need only about 1-2 Tablespoons total.
  11. Roast it in the preheated oven for 35-50 minutes, until the chicken breast reaches 160 degrees on an instant read thermometer. Take the chicken out of the oven, and set aside to rest while the potatoes finish roasting.
  12. Meanwhile, broil the potatoes for 3-5 minutes, turn them over and broil for another 3-5 minutes, until the potatoes are roasted and golden brown. I usually toss them at least 3-5 times, since I like the roasted brown bits on the potatoes. Sprinkle the potatoes with fresh herbs.

25 Comments

  • olga

    Thank you for posting these 2 together 🙂 helps speed things up when looking for dinner ideas. Cant wait to try this!

  • Liliya

    Made this for my family tonight and loved it!!! Thank You Olga!!! I actually used skinless boneless chicken and it was still good!!

  • Anna

    I totally agree with Olga’s comment. I love it when a main dish + side dish are posted together. You don’t have to guess if the flavors will work together, or scroll through different pages to find what you need for dinner. So helpful:)

  • Nina

    WOW!!! Another great recipe!!! It’s so smart to “Place a rack on the top of the baking pan” and place the chicken breast on the top. You’re a GENIUS!!!! Less oil!!! Healthy!!! Very little effort!!! Simple but elegant and of course very delicious like everything on your website!!!
    PS. Love your Webs and always looking for new recipies!!!
    Olga! Could you Please send the recipe of “Meat on French style” (мясо по французки) with onion, potatoes, cheese and mayonnaise on the top. Of corse, if you know it. I love this recipe and highly recommend use on your website.
    Be Very Blessed!!!

    • olgak7

      Thanks for the kind words, Nina.I am so thrilled to hear such awesome comments, like yours.
      The recipe you are talking about it one of my favorites, hands down! I have the recipe on the blog already, Potato Chicken Casserole. I usually make mine with chicken, but you can use pork, sausage, etc. Enjoy!

  • Lesya

    Hi Olga,

    Do you season the chicken with salt or other spices? Or just the olive oil? Thank you! Love your blog!

    • olgak7

      Lesya,
      I season the chicken with salt and pepper on both sides. It is one of the first steps in the recipe. If you add any other herbs, they will burn as the chicken roasts. If you want to use other herbs, place them underneath the skin.

  • Shirley

    Tried the recipe….it was wow…
    Olga, u have soft and smooth hands. Do u use any special hand cream? Do u wear gloves while washing dishes?
    I have tried many knives from walmart..but…..after sometime they disappoint me. can u recommend a knife set…

    • olgak7

      Thank you Shirley! I’m so happy to hear that you enjoyed the dinner.
      Your comments really made me blush:). I don’t really use lotion very often. I never wear gloves when washing dishes, and I wash dishes a alot. I really like the dish washing detergent that I use, it’s from Amway, called Dish Drop. It smells amazing, is very concentrated so you don’t need to use a lot and it clean really well and most importantly, it DOES make my hands feel soft. For years my hands were very chapped until I started using this dish washing detergent.
      The knife set I have is also from Amway. The brand of knives is called iCook. I have had them for several years and I love them. They are my favorite tool in the kitchen, more than everything else put together.

  • Vera

    This looks really good, I’m gonna try making it tomorrow. I’m not sure what shallots are… Is it onion? Also can I use corn oil instead of olive oil? Thank you.

    • olgak7

      You can use any oil that you like. Shallots are in the onion and garlic family. They are small and are milder in taste. I really like to use them in many recipes. You can check out more about them here. You can use onion instead.

  • Shirley

    Olga, do you use garlic press for mincing garlic?
    I have pestle n mortar. I use it when I need to crush or mince garlic or I chop them very fine. But I love buying kitchen toys.

  • Alena

    Olga, I made these potatoes today but without the chicken on top and they were soooo good. I honestly did not expect them to be that good. Yummy, Yummy. I should do them with the chicken next time. (wasn’t prepared for it today).

  • Tom C.

    Thanks Olga! Made this last night and my whole family enjoyed it including my 10 & 7 yr olds! The only thing I did different was to brine the chicken in the morning and it was ready by dinner time! I really like all your recipes!
    Tom

  • Ina K.

    I love your recipes, so glad i came upon your site. simple recipes with ingredients always found at home. will have to try this nxt 🙂
    hope you had a wonderful weekend with your new addition to the family. God Bless !
    Ina (Canada)

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