Roasted Chicken Breast (GF) Recipe
Bone in Chicken breast from Joyce Farms (raised cage free on a vegetarian diet with no hormones). Served with a Sauté of Cherrywood Bacon, Caramelized Onions, & Spinach, along with Roasted Fingerling Potatoes and a Pan Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
Cook the Chicken
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then place them skin-side down in the skillet. Sear for 5-7 minutes until the skin is crispy. Flip the chicken and transfer the skillet to the oven. Roast for an additional 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Sauté the Bacon and Vegetables
While the chicken is roasting, in another skillet, cook the cherrywood bacon over medium heat until crispy. Remove and drain on paper towels. In the same skillet, add sliced onions and cook until caramelized, about 10-15 minutes. Add minced garlic and spinach, and sauté until spinach is wilted. Crumble the bacon into the mixture.
Make the Pan Sauce
Once the chicken is done, remove it from the skillet and let it rest. Place the skillet over medium heat, add chicken broth and thyme, scraping up any bits stuck to the pan. Simmer for 5 minutes until slightly reduced.
