Thursday, November 29, 2012

Oven Skillet Split Chicken Breast and Red Potatoes

The Thursday afternoon grocery store meat special: bone-in, split chicken breasts.  $3 and change for two gigantic chicken breasts. I grabbed a few red potatoes from the basement and tossed them with a garlic and onion powder, red pepper flakes, oregano, and some olive oil

 I have a small container of McCormick poultry seasoning buried in the back of the spice drawer.  A liberal dusting on the chicken along with more red pepper flakes. Add potatoes and chicken to skillet and slide into a 425 degree oven.

Turn half-way at 30 minutes. Roast for 10-15 minutes more. Check internal temperature with an instant read thermometer. At 165 degrees remove from the oven and let rest for 10 minutes while preparing salad.

Crispy skin is delish!

Toss salad with homemade Ceasar dressing.  Debone chicken. Slice chicken and serve with potatoes.
Seconds is a given.

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