SERVES 4
TOTAL TIME: 45 minutes
Be sure to cut the potatoes into uniform wedges to ensure even cooking and browning.
|
1½ |
pounds red potatoes, cut into 1-inch wedges |
|
6 |
tablespoons olive oil |
|
Salt and pepper |
|
|
4 |
(12-ounce) bone-in split chicken breasts, trimmed |
|
2 |
tablespoons lemon juice |
|
1 |
garlic clove, minced |
|
1 |
teaspoon minced fresh thyme |
|
Pinch red pepper flakes |
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Cover and microwave until potatoes begin to soften, 5 to 7 minutes, stirring halfway through cooking. Drain well.
2. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Lay chicken, skin side down, in skillet and cook until well browned, about 5 minutes. Transfer chicken, browned side up, to 13 by 9-inch baking dish and bake until chicken registers 160 degrees, 15 to 20 minutes.
3. While chicken bakes, pour off any fat left in skillet. Add 1 tablespoon oil and drained potatoes to now-empty skillet and cook over medium heat, stirring occasionally, until golden brown and tender, about 10 minutes.
4. Whisk remaining 3 tablespoons oil, lemon juice, garlic, thyme, and pepper flakes together in bowl. Drizzle oil mixture over chicken and potatoes before serving.