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Pan Roasted Chicken and Smashed Potatoes Recipe

   
 

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     Pan Roasted Chicken and Smashed Potatoes

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
Preheat oven to 450. In a medium saucepan, bring 1 1/2 pounds Yukon Gold potatoes, cut into 1-in. pieces, to a boil in salted water and cook until potatoes are tender when pierced with a knife, about 15 minutes.
Meanwhile, season 4 bone-in, skin-on chicken breasts with coarse salt, ground pepper, and 2 tsp. fresh thyme leaves. In a large ovenproof skillet, heat 1 tsp. olive oil over medium-high heat. Cook chicken, skin side down, until golden and crisp, about 5 minutes. Flip, the add 4 large shallots, quartered; cook until chicken is browned, about 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, about 15 minutes.
Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 tsp. oil, 1 Tbs. grated lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
Transfer chicken and shallots to a platter and heat skillet over medium heat. Add 1 tsp. oil and 2 garlic cloves, thinkly sliced, and stir until fragrant, about 30 seconds. Season to taste with salt, pepper, and fresh lemon juice. Serve chicken with shallots and potatoes.


Originally Submitted
6/27/2010





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