Pan-Roasted Chicken Breasts with Potatoes
Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV
WHY THIS RECIPE WORKS
We decided early on that bone-in chicken breasts would take the place of a whole chicken. By starting the chicken breasts in a skillet, we were able to get the skin nicely browned and crisp. We then transferred the chicken to a baking dish ...