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!
Servings: 4
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
- ⅔ 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.
- Roast until cooked through, about 25 minutes.
- 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!
- Drizzle each potato with extra virgin olive oil. Sprinkle with minced rosemary and salt.
- 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.
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