Pan-Roasted Chicken Breasts with Potatoes

Name: Pan-Roasted Chicken Breasts with Potatoes
Yield: Serves 4
Ingredients: 4 (10- to 12 ounce), split bone-in chicken breasts; 6 tablespoons, olive oil; 1 1/2 pounds, red potatoes, cut into 1-inch wedges; 2 tablespoons, fresh lemon juice; 1 , garlic clove, minced; 1 teaspoon, minced fresh thyme leaves; Pinch, red pepper flakes

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Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV

SERVES4

TIME55 minutes

has video

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 ...

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