Roasted Chicken Breasts with Red Potatoes, Fennel, and Caulflower

Name: Roasted Chicken Breasts with Red Potatoes, Fennel, and Caulflower
Yield: Serves 4
Cuisine: US & Canada
Ingredients: 1/2 cup, sugar; , Table salt (see note); 4 (12-ounce), bone-in, skin-on split chicken breasts, trimmed (see illustration below); 1 pound, red potatoes (about 3 medium), scrubbed and cut into 1-inch chunks; 1 bulb, fennel (about 12 ounces), trimmed of stalks, cored, and sliced thin; 1/2 medium head, cauliflower, trimmed, cored, and cut into 1-inch florets; 2 medium, shallots (about 2 ounces), peeled and quartered; 8 medium, garlic cloves, peeled; 3 tablespoons, olive oil; , Ground black pepper; 2 tablespoons, unsalted butter or compound butter, softened; 2 tablespoons, unsalted butter, melted; 1 tablespoon, minced fresh tarragon; , Lemon wedges, for serving

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Roasted chicken breasts are the ultimate simple-yet-elegant main course. And with a built-in side dish, they’re also the ultimate one-dish meal.

SERVES4

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 ove...

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