Name: Pan-Roasted Chicken Breasts with Potatoes
Total time: 55 min
Ingredients: 4 (10- to 12 ounce) split bone-in chicken breasts; 6 tablespoons olive oil; 1 1/2 pounds red potatoes , cut into 1-inch wedges; 2 tablespoons fresh lemon juice; 1 garlic clove , minced; 1 teaspoon minced fresh thyme leaves; Pinch red pepper flakes

Why This Recipe Works

We decided early on that bone-in chicken breasts would take the place of a whole chicken. By starting the chicken breasts in a skillet, we were able to get the skin nicely browned and crisp. We then transferred the chicken to a baking dish to finish cooking in a hot oven, thereby freeing up the skillet for our potatoes. We used red potatoes because their tender skin doesn’t require peeling. In our initial tests, we had trouble getting the potatoes simultaneously golden and crisp on the outside and tender on the inside; there just wasn’t enough time. We got a jump-start on the potatoes by microwaving them while the chicken browned and then adding them to the skillet in a single layer to achieve a deeply caramelized exterior and creamy, moist interior.

As a final flourish, we mimicked the tasty pan juices of a traditional roast chicken by infusing olive oil with lemon juice, garlic, red pepper flakes, and thyme. Drizzled over the chicken and potatoes just before serving, it lent the same moistness and bright flavors as traditional pan juices.

Before You Begin

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If the split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the oven if they are done.

Instructions

Making the Minutes Count: While the chicken browns, cut the potatoes.

Heat Oven: Adjust oven rack to lowest position and heat oven to 450 degrees.

Season and Brown Skin Side of Chicken: Pat chicken dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.

Microwave Potatoes: While chicken browns, toss potatoes with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until potatoes begin to soften, 5 to 10 minutes, shaking bowl (without removing plastic) to toss potatoes halfway through.

Bake Chicken: Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160 degrees on instant-read thermometer, 15 to 20 minutes.

Brown Potatoes: While chicken bakes, pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain microwaved potatoes then add to skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes.

Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme, and red pepper flakes together. Drizzle oil over chicken and potatoes before serving.