Chicken Breast With Roasted Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The chicken is dry rubbed with chiptole pepper, chili powder, paprika, garlic and rosemary. Baked with Ruby Gold Potatoes. You can add baby carrots and onions as well. Ingredients:
1 tablespoon olive oil |
3 chicken breasts, bone in and skin on |
1 1/2 lbs ruby gold petite potatoes |
1 teaspoon dried rosemary |
1 teaspoon garlic powder |
1 teaspoon dried parsley |
1/2-1 teaspoon chili powder |
1 teaspoon paprika |
1 teaspoon powdered chipotle pepper |
1 teaspoon salt |
1 teaspoon sugar |
Directions:
1. Blend all the ingredients for spice mixture.
2. Rub chicken with spice mixture.
3. Let chicken marinade in refrigerator for 6 hours.
4. On the stove top heat oil in a large oven safe pan.
5. Brown chicken on all sides add potatoes toss to distribute evenly through out pan.
6. Place in 350° oven till meat registers 185°.
7. About 30 minutes.
8. If potatoes are not done remove chicken and place potatoes back in oven.
9. This is when I would raise the temperature of the oven to 425° to get them crispy!
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