I never thought I would actually be able to pull off this dish.
I used to work at a restaurant as a hostess in college and they had this one pan roasted chicken dish with potatoes and pan sauce that I was IN LOVE with. We all were. I remember my friend and I would get off work and would snag a booth in the back, just as the dinner crowd was dying down, and we would chow down on that chicken.
I have never found another pan roasted chicken dish that tasted THAT GOOD.
Of course I was never daring enough to try making the dish myself, but I have recently been flooded with those memories of working in that restaurant with my one of my closest friends (who is now moving and it’s making me all nostalgic) and I figured I might as well try now.
I can honestly say, this chicken and those potatoes came out SO well. The skin gets golden and crispy, the sauce is rich and full of flavor, and the potatoes have the perfect amount of lemony goodness to balance out the richness of the entire dish.
Ugh, now I am STARVING.
It may not be the exact same dish as the one I so fondly remember, but it is about as close to perfect as I can possibly do. Pretty sure all those great memories skewed the taste just a bit…
- 4 boneless, skin-on chicken breasts, try to get 4 the same size
- 3 Tbsp vegetable oil
- 1 shallot, finely chopped
- 3 sprigs fresh thyme
- ⅔ cup dry white wine
- 2 cups chicken stock
- 1 tsp fresh lemon juice
- Zest of one lemon
- 1 Tbsp butter
- Kosher salt and fresh cracked black pepper
- 2 large sage leaves, chopped
- 1 teaspoon chopped rosemary
- 1 teaspoon thyme leaves
- 1 teaspoon finely grated lemon zest
- 1 tablespoon kosher salt
- 4 pounds fingerling potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- Freshly ground pepper
- Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
- In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.
- While the potatoes are roasting, in a large skillet, heat vegetable oil until very hot. Pat chicken dry with a paper towel and season liberally on both sides with salt and pepper. Place the breasts skin side down into the hot pan, leaving at least 1” of space between them. Do not move them once they are in the pan. Reduce heat to medium/low and continue to cook for about 15 minutes without moving the chicken at all. Flip the pieces and cook for 10-15 minutes more or until there is no translucent flesh around the edges.
- Remove from pan and set aside. In the same pan, pour off any excess fat and add shallots and thyme; sauté for 1 minute. Increase heat to high and add the white wine. Reduce white wine until it is practically gone and only a thick syrup remains in the pan, about 5 minutes. Now add the chicken stock and reduce by half. Add the lemon juice, lemon zest and salt and pepper if needed. Add the butter and stir until incorporated. Place the chicken back in the sauce to re-warm briefly, then slice and serve with a good ladle-full of sauce.
*Chicken recipe from Healthy Living Market