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Quick Pan Roasted Chicken and Potatoes

I’ve been working really hard lately doing lots of articles, so I haven’t had much fun time for writing, like taking care of my blogs (I have another blog at www.thoeofficeofiguanaflats.com if you want to check it out) and I haven’t had a lot of time for cooking either. Yesterday I made some meatloaf and mashed potatoes, which I have made before and posted the recipes for on here earlier if you would like them (they are very tasty!). Today I needed something quick and happened to have a whole chicken breast in the fridge to make, so I decided to make a quick pan roasted chicken and potatoes, some asparagus, and I had some all-purpose gravy I made for the meatloaf that we can use as well. Ever since the Ranting Chef did a post on his blog a while back about his cast iron pan, I have been using mine a lot (it always sits out on the stove now) and this dish is perfect for that since I can throw everything in there and then put it right in the stove. Saves time and clean up! This is a super-fast meal that you can throw together pretty quickly and even use boneless chicken breasts if you don’t have the bone-in breasts. You could even just use chicken parts like legs and thighs instead if that’s what you have around.

Pan Roasted Chicken and Potatoes

4 split bone-in chicken breasts (or whatever parts you want to use)

6 tablespoons olive oil

1 1/2 pounds red potatoes, cut into 1-inch wedges

1 onion, cut into wedges

2 tablespoons fresh lemon juice

1 garlic clove, minced

1 teaspoon minced fresh thyme leaves

Pinch red pepper flakes

Adjust an oven rack to the lowest position and heat the oven to 450 degrees. pat the chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until just smoking. Brown the chicken well on the skin side, about 5 minutes.

While the chicken browns, toss the potatoes and onion with 1 tablespoon of the oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a microwave safe bowl. Cover the bowl tightly with plastic wrap. Microwave on high until the potatoes begin to soften, about 5 to 10 minutes, shaking the bowl (without removing the plastic) halfway through cooking.

Remove the chicken and place back down in the skillet skin side up. Add the potatoes and onions and transfer to the oven and bake until the thickest part of the breast registers 160 degrees on an instant read thermometer, about 15 to 20 minutes.

Whisk the remaining 3 tablespoons of oil, lemon juice, garlic, thyme and red pepper flakes together. Drizzle over the chicken and potatoes before serving.

Nice and simple for a weeknight meal and the potatoes and chicken are nicely browned in the cast iron pan (don’t forget to season your pan after you wash it; it will last forever if you take care of it).

That’s all I have for tonight. Tomorrow night Sean and I are off to the Mets game so there’s no meal tomorrow night, just hot dogs at the ballpark. I’ll get back to the blog on Thursday. Until then, enjoy your evening and enjoy your meal!

 
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Posted by on May 15, 2012 in Cookbooks, Dinner, Poultry

 

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A Nice Hot Day Seems Like a Good One For… Turkey??

I had actually planned to make a roast beef dinner tonight, but decided I wanted to slow roast it so it is covered in salt right now in the fridge for tomorrow’s dinner. So that left me to change things around again, which is kind of business as usual in this house anyway. I had bought a bone-in turkey breast at the store this weekend and hasn’t decided whether to freeze it or not, but it seemed like a good night to make it. It was a really good deal for a 3 pound turkey breast for under $3.00, and we’ll get several meals out of it. So tonight was Roasted Turkey Breast with Sage and Cayenne, Pan Roasted Asparagus and Mashed Potatoes.

Roasted Turkey Breast with Sage and Cayenne

1 6 pound bone-in turkey breast (I only had a 3 pound, so I cut the recipe in half)

1 tablespoon salt

1 tablespoon dried rubbed sage

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon Hungarian sweet paprika

Place the turkey breast, skin side up, on a rack set inside a rimmed baking sheet or roasting pan. Combine the salt, sage, cayenne, cumin, and paprika in a small bowl. Rub the spice mix all over the turkey skin and let the turkey stand at room temperature for 1 hour.

Arrange a rack in the center of the oven and pre-heat the oven to 500 degrees. Roast the turkey for 25 minutes. Reduce the heat to 375 degrees and continue roasting until an instant-read thermometer inserted into the thickest part of the breast registers 155-160 degrees, about 50 minutes longer. transfer the pan to a wire rack and let the turkey rest for at least 20 minutes before carving.

A 90 degree day may not have been the best day to do this, but it came out really well and the crispy skin tasted great. I had also bought some asparagus this weekend (also on sale) so I decided to make that tonight as well, using a pan roasting method that I had seen in Cook’s Illustrated. Use thicker asparagus for this recipe as I think thinner spears may tend to burn or overcook.

Pan Roasted Asparagus with Toasted Garlic and Parmesan

1 tablespoon olive oil

2 medium garlic cloves, sliced thin

1 tablespoon butter

1 pound thick asparagus spears, ends trimmed

Salt and black pepper

1 tablespoon grated Parmesan cheese

1/2 lemon (optional)

Heat the olive oil and sliced garlic in a large skillet over medium heat; cook, stirring occasionally, until the garlic is crisp and golden but not dark brown, about 5 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate.

Add the butter to the oil in the skillet. When the butter has melted, add half the asparagus to the skillet with the tips pointed in one direction; add the remaining spears with the tips pointed in the opposite direction. Using tongs, distribute the spears in an even layer (the spears will not quite fit into a single layer); cover and cook until the asparagus is bright green and still crisp, about 5 minutes.

Uncover the pan and increase the heat to high; season the asparagus with salt and pepper. Cook until the spears are tender and well browned along one side, about 5 to 7 minutes, using tongs occasionally to move the spears from the center of the pan to the edge of the pan to ensure all the spears are browned. Transfer the asparagus to a serving dish, sprinkle with grated Parmesan and toasted garlic slices, adjust the seasonings with salt and pepper, and, if desired, squeeze the lemon over the spears. Serve immediately.

I think they turned out great. I added some mashed potatoes to the meal, which I have made many times before and posted the recipe on here, and Michelle loves stuffing and I didn’t have time to make my own, so bless the fine people at Stove Top for their contribution to the meal.

Tomorrow I am really making the roast beef (I am committed now since it is in the salt), so I will be posting that recipe tomorrow. Until then, enjoy your evening (hopefully it’s not as warm where you are) and enjoy your meal!

 
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Posted by on April 16, 2012 in Cooking, Dinner, Potatoes, Poultry, Vegetables

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

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