Sautéd Potatoes and Roasted Chicken Breast
Sautéd Potatoes and Roasted Chicken Breast

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, sautéd potatoes and roasted chicken breast. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sautéd Potatoes and Roasted Chicken Breast is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Sautéd Potatoes and Roasted Chicken Breast is something that I have loved my whole life.

Then flip and sprinkle with seasoning salt and roast in the oven until cooked through. Potatoes Chicken Breast Recipes on Yummly Buttered Chicken Steaks, Crunchy Onion Bacon Mashed Potatoes, Veal And Mashed Potatoes With Peas.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sautéd potatoes and roasted chicken breast using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Sautéd Potatoes and Roasted Chicken Breast:
  1. Prepare 6 Boneless Skinless Chicken Breast
  2. Make ready 2 Gold Potatoes
  3. Take 1 Diced Carrot
  4. Take 1 1/2 Diced Onion
  5. Make ready 1 Salt
  6. Make ready 1 Pepper
  7. Prepare 1 olive oil, extra virgin

On the stove top heat oil in a large oven safe pan. Brown chicken on all sides add potatoes toss to distribute evenly through out. Toss chicken, potatoes, and carrots into a large bowl and mix with one tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder, and pepper. This super easy sheet pan chicken breast recipe has a great Italian flair.

Instructions to make Sautéd Potatoes and Roasted Chicken Breast:
  1. Take a whole onion and dice half.
  2. Cut carrots into small dices.
  3. Skin your Potatoes
  4. Cut potatoes into nice even size cubes.
  5. Place chicken breast, best side up on a roasting pan.
  6. Sprinkle a little salt and pepper on top of each piece.
  7. Roast in preheated 400°F oven at 15 minutes per Chicken Breast pound.
  8. Baste every 15 minutes with olive oil.
  9. Chicken breast is done when internal temperature is exactly 165 degrees!
  10. Place saute pan over medium high heat with little olive oil for fat.
  11. Saute potatoes until tender.
  12. Salt and pepper them at the end.
  13. Experiment with different seasonings to meet your liking, but the key thing to remember is not to over cook your chicken while trying not to under cook them. If your calibrated thermometer reads 165 exact, it will be done, tender, and juicy 100% of the time!

Crusted with Parmesan and roasted with carrots and potatoes. Photo: Becky Luigart-Staynor; Stylist I get organic chicken so it's not those DD non organic chicken breasts that are out there. I use this for salads and sandwiches and tonight ill be making them with garlicky roasted potatoes as a side. If you prefer your roast chicken breast with just a classic, rosemary flavor, you can roast the potatoes and chorizo separately from the chicken. I've also been know to just make the potatoes and chorizo and skip the roast chicken breast altogether.

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