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5 from 1 vote

Roasted Chicken Breasts with Pressed Potatoes

A true comfort food with all the rich flavors that make your tastebuds dance. The gravy with the potatoes are out of this world!
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Roasted Chicken
Servings: 4
Author: Debbie

Ingredients

Roasted Chicken Breasts

  • 4 chicken breast halves, with skin and bones
  • 3 teaspoons each of ground sage, thyme, rosemary, marjoram, black pepper
  • 2 Tablespoons butter, cut into small pieces
  • 2 Tablespoons all-purpose flour
  • cup canned low-salt chicken broth
  • ½ cup chopped fresh Italian parsley

Pressed Rosemary Potatoes

  • 1 ½ pounds small red potatoes
  • 1 teaspoon salt
  • 1 Tablespoon finely chopped fresh rosemary
  • Extra virgin olive oil
  • Kosher salt

Instructions

Roasted Chicken Breasts with Parsley Pan Gravy

  • Preheat oven to 475°F.
  • Loosen the skin from the chicken breasts, but keep intact.
  • Combine dried herbs and pepper in a small bowl and rub ¼ of the mixture onto each breast, under the skin.
  • Sprinkle the chicken breasts with salt and pepper.
  • With skin side up, place the chicken breasts in a 9 x 13-inch metal baking rimmed pan, stovetop safe.
  • Evenly dot the chicken with pieces of butter.
    roasted chicken
  • Roast until cooked through, about 25 minutes. 
    roasted chicken
  • Transfer chicken to a plate, keeping juices.
  • Place pan with the juices over medium heat.
  • Lightly and slowly, to avoid clumps…add the flour (sprinkling/sifting is best) stir until golden, about 30 seconds.
  • Whisk in chicken broth. Bring to boil, whisking  risky and constantly until mixture begins to thicken, about 2 minutes.
  • Stir in the parsley. Check season, adding salt and pepper, if needed.

Pressed Rosemary Potatoes

  • Preheat oven to 400ºF.
  • Place potatoes in a large stock pot with water to cover 2-3 inches.
  • Add salt.
  • Bring to boil. Cook until a knife inserted in easily, slides out easily.
  • Meanwhile, oil a rimmed cookie sheet.
  • Drain potatoes and place on prepared cookie sheet.
  • With a potato masher, ricer or heavy bottomed glass, gently press each potato one at a time. Irregularities add character!
    Pressed Red Potatoes
  • Drizzle each potato with extra virgin olive oil. Sprinkle with minced rosemary and salt.
    Pressed Red Potatoes
  • Place in oven for 8-10 minutes, or until golden and crispy around edges.

Notes

These potatoes are sooooooo delicious, the Pioneer Woman has a similar recipe on her site, she calls them “Crash Hot Potatoes”!
Roasted Chicken Breasts with Parsley Pan Gravy recipe was adapted from Bon Appétit.
Tried this recipe?Mention @Great8Friends or tag #gr8food!