Name: One-Pan Roasted Chicken Breasts with Garlicky Fingerling Potatoes
Total time: 1 h 30 min
Ingredients: 2½ pounds fingerling potatoes , unpeeled, halved lengthwise; 10 garlic cloves , peeled; ¼ cup extra-virgin olive oil; Salt and pepper; 8 (12-ounce) bone-in split chicken breast , trimmed; ¼ cup minced fresh chives; Lemon wedges

Why This Recipe Works

We played around with ways to elevate the dish, trying compound butters, spice rubs, and tangy sauces, but simply brushing bone-in breasts with oil and seasoning them with salt and pepper won us over. Timing the cooking just right gave us juicy, flavorful chicken with crisp browned skin. We also loved the ease of creamy fingerlings roasted in the chicken juices. By roasting ten garlic cloves along with the potatoes, we made an unctuous sweet garlic paste that we tossed with the spuds and some fresh chives for a simple side. Even without the crowd, leftovers would be delicious. This dish is best served with lemon wedges.

Instructions

Adjust oven rack to middle position and heat oven to 500 degrees. Spray bottom of 16 by 12-inch roasting pan with vegetable oil spray. Toss potatoes, garlic, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper in bowl, then spread evenly into prepared pan. Roast for 20 minutes.

Brush chicken with remaining 2 tablespoons oil and season with salt and pepper. Lay chicken, skin side up, on top of potatoes. Roast until chicken registers 160 degrees and skin has started to crisp, about 30 minutes.

Remove pan from oven. Adjust oven rack 8 inches from broiler element and heat broiler. Broil until chicken skin is golden brown, 3 to 5 minutes.

Remove pan from oven. Transfer chicken to platter, tent with aluminum foil, and let rest 10 minutes. Transfer garlic to bowl and mash into paste with fork. Add mashed garlic and chives to potatoes and toss together. Serve with lemon wedges.