Pan-Roasted Chicken Breasts with Potatoes
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Appears in Cook's Illustrated January/February 2008, America's Test Kitchen TV
Roasted chicken and potatoes is a classic combination, but you can forget about getting it on the table in around 30 minutes, right? For starters, a whole chicken needs to see at least one hour of oven time, and potatoes take somewhere in that time range to get golden brown and crisp. Nevertheless, we were determined to turn this tasty dinner into a simple weeknight standby.
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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 ...
