Roasted Chicken Breast Recipe
Creamed kale, crispy potatoes, pan gravy, shallot jam.
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Ingredients
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Chicken
Crispy Potatoes
Creamed Kale
Pan Gravy
Shallot Jam
Method
Roasted Chicken Breast
- 1
Preheat Oven
Preheat the oven to 400°F (200°C).
- 2
Season Chicken
Rub the chicken breasts with olive oil, salt, pepper, garlic powder, and thyme.
- 3
Roast Chicken
Place the chicken breasts on a baking sheet and roast for 25-30 minutes until the internal temperature reaches 165°F (75°C).
Crispy Potatoes
- 4
Prepare Potatoes
Cut the baby potatoes in half and toss them with olive oil, salt, pepper, and rosemary.
- 5
Roast Potatoes
Spread the potatoes on a baking sheet and roast in the oven for 30-35 minutes or until golden and crispy.
Creamed Kale
- 6
Sauté Garlic
In a large skillet, melt butter over medium heat and sauté minced garlic until fragrant.
- 7
Cook Kale
Add the kale and cook until wilted. Pour in the heavy cream, salt, and pepper and simmer until thickened.
Pan Gravy
- 8
- 9
Make Gravy
Whisk in flour to form a roux, then gradually add chicken stock, whisking until smooth. Season with salt and pepper.
Shallot Jam
- 10
Prepare Shallot Jam
In a small saucepan, combine sliced shallots, brown sugar, balsamic vinegar, and a pinch of salt.
- 11
Cook Jam
Cook over medium heat until the shallots are soft and the mixture has thickened, about 15-20 minutes.