Tasty Tuesday

Time for another recipe! Everyone can always use another idea for chicken & this is a great one!

Pan-Roasted Chicken & Potatoes

1 1/2 pounds small red potatoes(scrubbed & quartered)
1/4 cup olive oil
Salt & Pepper
4 bone-in, skin-on split chicken breasts, halved crosswise(can use thighs also)
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon minced fresh thyme
1/4 teaspoon red pepper flakes

1. Adjust oven rack to lowest position & heat oven to 450 degrees. Combine potatoes, 1 tablespoon oil, 1/2 teaspoon salt & 1/4 teaspoon pepper in bowl. Microwave, covered, until potatoes begin to soften, 4-7 minutes.

2. Meanwhile, pat chicken dry with paper towels & season with salt & pepper. Heat additional 1 tablespoon oil in large oven safe nonstick skillet over medium-high heat until just smoking. Cook chicken until well browned, about 5 minutes per side. Transfer chicken to plate. Add potatoes to empty skillet & cook until beginning to brown, about 3 minutes. Arrange chicken, skin-side up, on top of potatoes. Transfer skillet to oven & roast until chicken registers 160 degrees & potatoes are completely tender, 12-15 minutes.

3. Whisk vinegar, garlic, thyme, pepper flakes, & remaining oil in bowl. Season with salt & pepper. Drizzle vinegar mixture over chicken & potatoes. Serve.

These potatoes were absolutely divine! We prefer to use chicken thighs but you really can use any part of the chicken as long as it is on the bone & has the skin on else the chicken will end up too dry. Enjoy!!