Roasted Chicken and Potatoes
There is something super comforting about eating roasted chicken and potatoes. It also feels strangely domestic, like I need to don an apron.
Oh let’s be honest, I just wanted to use pearl onions. It’s not every day that you have a bag of them in your fridge–at least I don’t.
I only had frozen breasts on hand, and I really wish I would have went across the street for some fresh ones. I know they’re mostly the same thing, but they somehow taste a little better and are a little juicier. I also used regular russets instead of baby reds or yukons. Again, what I had on hand. Speaking of what I had on hand, do not skimp on the white wine. Always use a wine that you’d drink by itself. I know it seems like a waste of a perfectly good wine, but it makes all the difference. There was an awesome Chilean sauvignon blanc in the fridge. It was light and fruity and just…yum.
Adapted from SeaSaltWithFood – Serves 2
Ingredients
- 2 chicken breasts
- 2-3 large russet potatoes, cut into large chunks
- 1 bag (280g) pearl onions, peeled
- 4 slices of prosciutto [optional, since I didn’t have any]
- 3 tbsp olive oil, divided
- ¾ cup white wine
- Black pepper
- Rosemary
- Salt
Preparation
- Preheat oven to 425º.
- Combine potatoes, onions, one tablespoon of oil and rosemary in a roasting pan and toss to combine.
- Season with salt and pepper to taste [I’m much more of a pepper girl].
- Season the chicken breasts with rosemary, salt, and pepper.
- Wrap the chicken breasts with prosciutto if that’s what you’re doing.
- Place the chicken directly on top of the potato mixture.
- Pour remaining oil and white wine over the chicken and potato mixture.
- Place in the oven, uncovered for about 40-45 minutes.
- Turn on the broiler for another five minutes until chicken [and/or prosciutto] starts to get crispy.
- Remove from oven and allow chicken to rest a few minutes before serving.
- Pour any excess wine/oil over the top of the chicken.
- Serve with a glass of that white wine you used above if you didn’t drink it all while the chicken was roasting.