Description
A single-pan masterpiece featuring tender chicken, buttery garlic, and golden potatoes with fresh herbs. Perfectly crispy and flavorful, this American classic is ready in 45 minutes for busy weeknights or family meals.
Ingredients
1 1/2 lb (650g) chicken breast, cut into strips
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil (for cooking) + 1 tablespoon (for marinade)
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon thyme (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon oregano (chopped)
Salt and pepper to taste
Crushed red chili flakes (optional)
1/4 cup low sodium soy sauce
1 tablespoon hot sauce (Sriracha)
Instructions
Preheat oven to 400°F (200°C)
Combine 1 tbsp olive oil, 1 tbsp butter, minced garlic, herbs, soy sauce, hot sauce, salt, pepper, and chili flakes (if using) in a bowl
Add chicken strips and potatoes, toss to coat; let marinate 15 minutes
Heat remaining 1 tbsp olive oil and 1 tbsp butter in a cast iron skillet over medium heat
Cook chicken 3-4 minutes per side until lightly browned
Add quartered potatoes and remaining marinade, stir to coat
Dot with remaining 1 tbsp butter, transfer to preheated oven
Roast 25-30 minutes until chicken is fully cooked and potatoes are golden and crispy
Notes
Use chicken thighs for juicier results
Red potatoes can substitute yellow for texture
Dried herbs: use 1/2 tsp each
Skip butter for paleo version with ghee or oil
Store leftovers refrigerated up to 4 days
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 300mg