Tuesday, October 30, 2007

Chicken & Crunchy Potatoes

Season bone-in, skin-on chicken breasts with salt, pepper or a rub of some sort. I used Aleppo pepper & chili powder.

Peel & cut potatoes in a medium dice.

Brown chicken well in a dutch oven. This cooktop did a great job.

Remove chicken to roasting pan, drain most of the rendered fat.

Toss in potatoes and sauté for about 6 minutes, scraping up the brown bits. Season with salt, pepper and garlic to taste.

Add potatoes to roasting pan and roast for about 30 minutes at 385F.

Let rest before serving.

Total time: < 1 hour
Post a Comment