Friday, November 28, 2008

Roast Chicken Breasts, Potato Gratin and Broccoli

I've been craving potato gratin and we had plenty of split chicken breasts in the freezer so I decided to do a version of a roast chicken dinner on Sunday:


I love this potato gratin recipe:


It's so simple to make but it tastes amazing. SP and I could eat the entire dish in one sitting if we didn't restrain ourselves. I always think about making a double batch but that would probably be a bad idea. I wanted to make sure the chicken had a lot of flavor so I made an herb butter to rub under the skin:


I combined rosemary, thyme and parsley with softened butter and then I salt and peppered the chicken before rubbing it with the butter. The breasts cooked for about 45 minutes in the oven while the gratin was cooking. I steamed some broccoli and dinner was served.
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2 comments:

  1. The chicken looks beautiful. How very autumn.

    I still have not made gratin of any sort, isn't that crazy?

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  2. Melissa - Thanks! I loved the herb butter. And the gratin...holy cow, woman, you NEED to make this potato gratin. If you like potatoes and creamy things then you will LOVE this recipe.

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