Roasted Chicken Breasts with Red Potatoes, Fennel, and Caulflower
Why This Recipe Works
Incorporating a brining step into our Roasted Chicken Breasts recipe ensured that the meat was well seasoned and could retain its moisture even when we increased the oven temperature. We cooked our Roasted Chicken Breasts on a wire rack over a rimmed baking sheet, and rubbed melted butter under and over the skin to make it crisp. We precooked root vegetables in the microwave, then placed them beneath the chicken to absorb the meat’s fat, which kept it from burning and made our Roasted Chicken Breasts recipe a true one-dish meal.