One of my favorite cooking buddies is Katie over at Good Things Catered. I love her simple recipes and excellent taste in all things cooking and entertaining. She posted this recipe for Roasted Chicken Breast with Lemon, Garlic, Rosemary and Seasoned Potatoes back in March and I've had it in the back of my mind to make as soon as the weather changed. Then I got sick of waiting so despite the heat wave we've been having, I made this for dinner tonight since we had all the ingredients on hand.
This is such a simple meal but look at that presentation. Gorgeous. My plate didn't look quite as good because of the gravy:
... which didn't look nearly as great as it tasted. I served the chicken and potatoes with some steamed green beans I got at the farmers market last week. Delicious. SP could not stop raving about this meal. Definitely something I will be making again and again. Thanks Katie!!
Roasted Chicken Breast with Lemon, Garlic, Rosemary, and Potatoes
Slightly Modified from Good Things Catered
4 boneless, skinless chicken breasts, trimmed of excess fat
4 tablespoons unsalted butter, softened and divided
Zest of 1/2 large lemon, 1/2 sliced, 1/2 juiced
2 large cloves of garlic, minced or pressed
2 sprigs fresh rosemary, leaves stripped off
7 sprigs of fresh thyme, leave stripped off
2 tablespoons fresh parsley
1 teaspoon olive oil
3 russet potatoes, washed thoroughly and cut into 3/4 inch cubes
salt and pepper
2 tablespoons flour
1/2 cup chicken stock
1/4 cup milk
Preheat oven to 425 degrees and line large baking pan with foil for easy cleanup.
Pat chicken breasts dry, season liberally with salt and ground pepper, and place at least one to two inches apart in pan. Chop the rosemary, thyme and parsley together and divide in half. In small bowl combine 2 tablespoons butter, lemon zest, garlic, half the rosemary, thyme and parsley mixture and stir with spoon to thoroughly combine. With back of spoon, spread butter mixture on top of chicken breasts evenly. Slice reserved lemon and place slices in pan around the chicken.
In medium bowl place cubed potato and toss with olive oil, the rest of the rosemary, thyme and parsley, salt and pepper. Scatter potatoes around chicken breasts. Place baking dish in oven and cook about 30-40 minutes or until thickest portion of chicken breast has reached 175 degrees. Remove from oven, take chicken breasts out of pan onto a warm serving platter and tent with foil. Take one pinch more of salt to sprinkle over potatoes, toss and place back in oven for 5-10 minutes. Remove potatoes and place on platter with chicken.
Put any drippings from the roasting pan into a small pot and add 2 tablespoons butter and lemon juice. Once the butter has melted whisk in flour and then add 1/2 cup chicken stock and 1/4 cup milk. Whisk until starts to boil and thicken, about 3 minutes. Taste and adjust seasoning, then serve over chicken and potatoes.