Go Back Email Link

French Roasted Chicken w/ potatoes

www.StyleAmongFriends.com

This is an easy but time consuming recipe for baked chicken. It got 4 stars (one from each member of my family) and that NEVER happens!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Servings 4 people

Equipment

  • 1 cast iron skillet
  • 1 meat thermometer

Ingredients
  

  • 4 chicken breasts I did both bone in and boneless - will do just boneless next time bcuz that's what my family prefers. Would also be great with bone in thighs.
  • 3 tbsp oil
  • 3 tbsp French mustard like gray poupon
  • 1 tbsp white wine drinkable
  • dash paprika
  • 1 lb sliced (1/4 inch) Yukon gold potatoes skin on
  • 1 sliced (1/4 inch) zucchini because I had it, you could skip
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley
  • 2 garlic cloves minced

Instructions
 

  • preheat oven to 350 while you prep the chicken breasts.
  • coat bottom of iron skillet with oil, then roll your chicken breasts in the oil
  • salt and pepper breasts
  • mix mustard and wine and coat the tops of the breasts
  • sprinkle paprika and thyme on top
  • BAKE 350 for 30 min.
  • while that bakes use a mandolin or knife and slice the potatoes and zucchini
  • remove pan from oven, put chicken on a plate, dump potatoes in iron skillet with garlic and toss around to coat in pan juices. Put chicken back on top of potatoes.
  • put back in the oven and bake for 30 more min at 350
  • remove from oven, put chicken on a clean plate and check temp with thermometer (should be over 165)
  • dump zucchini on top of potatoes, toss in juices and back in oven for 15 min at 350.
  • raise oven to broil for last 3-5 min.

Notes

I served this with a green salad and it was delish (chef's kiss).  It might be my new go to for Sunday supper.  I used the leftover roasted veggies to make omelets this morning (adding spinach and onion).  It's the meal that keeps on giving.